Spring-time tea

1 pot freshly brewed tea
Fresh seasonal berries (3-5 per cup)
Fresh mint sprigs or lemon slices

Put fresh berries in the bottom of each cup and pour in the tea. Or if you prefer, pour tea over the berries in a pitcher and serve over ice. To each serving decorate with a sprig of mint and lemon slices.

Mint julep tea

2 cup cold water
1/2 cup sugar
1/2 cup lightly packed fresh mint leaves
7 cup brewed black tea, chilled
Ice cubes
8 small fresh sprigs of mint

In a small saucepan, combine water, sugar and mint. Stir over low heat until sugar is dissolved. Increase heat to medium and bring to a boil; boil about 5 minutes or until liquid is slightly syrupy. Remove from heat and set aside to cool. Strain into a large pitcher; stir in tea. Pour into ice-filled glasses and garnish with mint sprigs. Serves 8.

Spiced Russian tea

6 tsp Russian blend or any good black tea
1 pinch of cloves
1/2 pint boiled water

Place tea and cloves in pot, add water, and brew for 5 minutes before pouring. Add sugar and lemon to taste.

Apple tea

A mellow black tea (such as Darjeeling or English Breakfast)
Clear apple juice
Sugar to taste
Cinnamon sticks

Brew tea using apple juice instead of water. Use 1 tsp tea or 1 bag per cup of juice. Pour tea into cups. Sweeten with sugar and stir with cinnamon stick.

Tangerine special tea

4 tangerine slices
12 whole cloves
4 sticks of cinnamon
2 tbsp sugar
4 cup Pekoe tea

Stud each slice of tangerine with 3 cloves and place a tangerine slice, a cinnamon stick and 1/2 teaspoons sugar in each cup. Fill with hot tea and serve, using the cinnamon stick to stir the tea. Serves 4.

Slemp (from the Netherlands)

2 cinnamon sticks
1/2 tsp anise seeds
1/4 tbsp lemon peel
1/2 tbsp orange peel
1 Darjeeling tea bag
2 tbsp cornstarch
7 tbsp fine berry or brown sugar
6 whole cloves
4 cup whole milk
2 tbsp cold water

Make a mulling bag by tying spices and citrus peels in cheesecloth. Add spice bag to milk in a pot. Warm milk slowly, bringing to a light boil. Then turn down heat, cover, and simmer milk and spice bag for 45 minutes. Remove skin from the heated milk. Add tea bag to mixture and steep for 5 minutes. Remove tea bag and mulling bag. With a fork, mix cornstarch and water into a bowl into a smooth paste; add with sugar to the “slemp”. Stir continuously for 10 minutes until "slemp" thickens. Serve “slemp” in mugs. Serves 4.

Hot-spiced cranberry tea

4 cup apple cider or fresh apple juice
4 cup cranberry juice cocktail
Choice of mulling spices (such as cinnamon, 1 whole clove and nutmeg)
Pot of hot tea, with leaves strained out (4 cup)
Brown sugar (optional)

Place spices in a mulling bag using a piece of cheesecloth and place in a pot. Add all ingredients in a pot except tea and sugar and heat to a near boil. Turn down heat, cover, and simmer mixture for 15 minutes or longer. Remove mulling spices and add tea. Sweeten mixture with brown sugar to taste. Serve hot in punch glasses or mugs. Serves 12.

Mint chocolate tea

4 cup brewed mint tea (either peppermint or spearmint)
4 cup freshly made milk hot chocolate
1/4 tsp crème de menthe extract
Whipped cream
Fresh mint sprigs

Blend mint tea and hot chocolate into a saucepan and heat. Add crème de menthe. Serve with a dollop of whipped cream and sprig of fresh mint. Serves 8.

Mulled harvest-time tea

2 1/2 qt (10 cup) cold water
6 whole cloves
13 cinnamon sticks
1/4 cup tea leaves such as Darjeeling or English Breakfast
1 3/4 cup orange juice
Juice of 2 lemons (1/2 cup)
Sugar to taste

In large saucepan, combine water, cloves, and 1 cinnamon stick. Bring to a boil. Remove from heat and pour tea in a large heatproof pitcher. Allow brewing 5 minutes. Stir in orange juice and lemon juice. Pour mixture back into saucepan; gently heat, and do not boil. Strain into your pitcher and serve in cups or tea glasses. Sweeten with sugar to taste and serve with a cinnamon stick. Serves 12.

Spiced Milk Tea (Chai from India)

1 tsp cardamom seeds
1 tsp cinnamon
2 1/2 cup water
2 cup milk
4 tsp tealeaves
Sugar to taste

Add cardamom and cinnamon to water in a pot and heat. Add milk to liquid just before it begins to boil. Then add tealeaves and bring mixture to a boil. Strain tea leaves before pouring tea into a teapot or a thermos before serving. Serves 4.