Pears, Berries, China Jasmine plus a Jelly Recipe

I rather enjoy time in the kitchen.  No cooking because I have to feed the family but rather cooking as a creative process.  I never tire of making jelly from our teas, the possibilities are endless and so much fun.
See below for a basic recipe or search on Google for more complex options.

Monk Flavoured Black Tea This tea is so unusual.  The flavours are pear and bergamot on a black tea base although to my thinking you'd be hard pushed to identify either of those flavours individually.  The tantalising aroma hits you upon opening the bag and continues to the brew, as cup approaches lips and taste of first sip.  Warning:  Monk tea has created addictions in those susceptible individuals.

China Jasmine Green Tea A taste so recognizable as the tea served in Chinese restaurants around New Zealand.  Green tea is flavoured with jasmine flowers in a repetitive process that infuses a distinctive taste to this tea.  100 grams will make around 70 cups so it's very economical, as are all green teas.

Berry Crumble Fruit InfusionBerries, cherries and currants make this dark, rich fruit tea something special.  Excellent hot, cold or as fruit jelly.  Try the recipe below for something different.

FRUIT TEA JELLY RECIPE

Ingredients:

• 6 heaped teaspoons fruit tea of your choice
• 1 1/2 cups boiling water
• 2 - 4 tablespoons sugar, depending on taste
• 1/2 cup boiling water
• 3 teaspoons of gelatin

Method:Infuse fruit tea in one and half cups of boiling water for at least five minutes, strain and discard fruit.  Add sugar and stir to dissolve.  Pour half cup boiling water into another bowl, add the three teaspoons of gelatin and stir until dissolved.  Add infused tea and sugar mix and stir well.  Pour mixture into jelly moulds and set in the fridge.  Decorate and serve with ice cream or yogurt.  Makes approximately one and a half litres of jelly or four cup jellies