Teas are dried botanicals that are brewed into an infusion for delicious drinking.
Just about any plant that is non toxic can be brewed into a delicious Tea.
Also, the bonus is, just about every plant has it's natural properties that benefit our health, wellness and healing.... we can call it Mother Nature's gifts to us. The traditional Tea plant, Camelia sinensis is packed with antioxidants and L-Theanine. Other plants which make up the Herbal group range in anything from leaves, to flowers, to roots and fruits.
Having said this, Teas as an infusion is a complement to your overall health regime, not a miracle cure.
Teas stocked at Tiny Tea Shop, are blended in accordance, for recreational drinking. For serious health issues, please consult a qualified health practitioner for proper treatment.
Apart from brewing up as a Tea infusion, I use teas in various ways, as Tiny Tea Shop teas are high grade, premium and pesticide free, most also Australian Certified Organic. I love using them in my dishes, cooked or raw.
Here, I'll like to share a recipe shared on to me by my surrogate mum, Kristene.
Kristene bakes and cooks such beautiful and wholesome dishes, always, and recently she experimented and perfected a Lemon Myrtle cake recipe she borrowed from the internet, with the fresh Lemon Myrtle from my shop. It tastes divine, so fresh, lemony and light as well, perfect for this spring and summer. Pair it with a beautiful brew of your favourite tea, hot or iced. Enjoy it in your garden or patio as you listen to the birds and watch the flowers come to bloom.
Lemon Myrtle Coconut Cake
Cake:
1/2 cup unsalted butter
1 cup castor sugar
4 large eggs
2 cups desiccated coconut
1 cup self raising flour
2 tsp ground lemon myrtle
Method:
Cream butter and sugar till light and fluffy,then add eggs one at a time and beat well after each egg.
Stir in desiccated coconut, flour and lemon myrtle and combine them all together.
Pour the mixture into a greased cake pan and bake at 160'C for about an hour or until cooked.
Syrup:
1 cup sugar
1/2 cup water
1 tspn ground lemon myrtle
Juice of 1 lemon
Method:
Dissolve all ingredients for syrup by bringing to boil, until sugar is dissolved.
Strain lemon myrtle from the syrup, then pour it over the cake as soon as it comes out of the oven.
Leave the cake to cool before turning it out.
You can also replace any of these ingredients with alternatives based on your dietary requirements ie. sugar with honey or stevia (if prefer sugar free) and self raising flour with gluten free alternatives.
Try it and let me know what you think.
We certainly love it in our household!
Lemon Myrtle (Backhousia citriodora) is a native Australian plant packed with antioxidants, antibacterial, antifungal, respiratory, digestive, good for skin and allergies. The Lemon Myrtle stocked and sold at Tiny Tea Shop are local and grown here in Nannup, by the Green family from Southern Forest Honey & Lemon Myrtle. Can't get fresher than that!
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