Ruwasey's Ceylon Afterglow is the perfect tea to brew your own stock. This black tea offers a great flavour that works well with vegetables or meats.
Truthfully, making soup with tea isn't anything new. The broth recipe below is a personal favourite that's normally used as a base for Asian soups we make loaded with lemongrass and coriander
- 1/4 cup Ruwasey Ceylon Afterglow tea leaves
- Sliced ginger
- Soy sauce
- Black pepper
- Drop some sliced ginger into 6 cups water, bring to boil, then turn off the heat.
- Let rest for a few minutes, then stir in 1/4 cup Ruwasey Ceylon Afterglow tea leaves
- Steep for 5 or 10 minutes, then strain. Season with soy sauce if you like, and add some black pepper