Preparation:

1. Bring 7 cups of the water to a gentle boil in a saucepan. Add the tea bags, cover, and remove from the heat. Let steep for 10 minutes.
2. Remove the tea bags and let cool completely at room temperature, then refrigerate.
3. While the tea is steeping, combine the lemon juice, sugar, and remaining 1/3 cup water in a small nonreactive saucepan. Cover and cook over low heat until the sugar is completely dissolved. Uncover and bring to a boil over medium-high heat. Remove from the heat and let cool completely.
4. To serve, pour the steeped tea into tall glasses and stir 1 tablespoon of the lemon syrup into each glass. Fill the glasses with cracked ice. Garnish with a mint sprig.

Preparation:

1. Bring 3 cups of water to a boil and pour over tea bags into a heat-resistant pitcher.
2. Allow to infuse for 5 minutes.
3. Remove tea bags. Place in refrigerator to chill.
4. Combine chilled tea, fruit, and ice in a blender. Fill the glasses with the smoothie.

Preparation:

1. Boil 3 cups of water, add in tapioca pearls and cook covered for about 30 minutes. When soft, place in a medium bowl.
2. In the meantime, steep the tea bag for 10 minutes in a cup of boiling water. Allow the prepared tea to chill in the freezer for 15 minutes.
3. When the tapioca pearls are finished, pour in a few tablespoons of water and add 1 tablespoon of sugar and honey. Mix together until sugar complete dissolves.
4. In a blender, add in mango chunks, low-fat milk, water, and remaining sugar. Blend until smooth.
5. Mix the mango blend with the tea and the tapioca pearls.

Preparation:

1. Toast peppercorns in a small skillet for 5 minutes. When peppercorns cool, crush them with a mortar and pestle or spice grinder and then grind in the salt.
2. Rub peppercorn mixture on the inside and outside of the chicken and place chicken, breast side up in a large steamer set over boiling water. Cook 25 minutes.
3. Meanwhile, cover the inside of wok and the lid with aluminum foil. Add tea and brown sugar to wok and combine. Place a rack in the wok and place chicken on it, breast side up.
4. Place covered wok over high heat and cook chicken about 6 minutes, you will see smoke beginning to come out of the wok. Flip chicken and smoke another 6 minutes. Remove chicken from heat and let sit, covered, for 15 minutes. When ready to serve, brush chicken lightly with oil then slice and serve.

Preparation:

1. Steep the loose leaf tea in the boiled water for 5 minutes. Strain, discard the tea leaves, and set the brewed tea aside.
2. Add the diced mango to a blender or food processor, and set the rest of the mango aside (for the salad for instance)
3. Also in the blender, add 3 tablespoons of the brewed tea, lime zest and juice, honey, canola oil, pinch of salt, and fresh ground pepper. Blend until very smooth. For a touch of spicy heat, add a few drops of chili sauce to the vinaigrette.
4. Transfer the vinaigrette to a small container. Cover and refrigerate until ready to prepare the salad.

Preparation:

1. Warm 2 cups of heavy cream to tea's brewing temperature. Infuse with 3 tea bags.Strain and chill.
2. Add all the others ingredients with the cream to a shallow pan. Heat the cream mixture on medium heat until it starts to slightly bubble.
3. Turn off the heat and mix the cream until the sugar is dissolved. Allow the cream mixture to cool to room temperature.
4. Pour the cream into an ice cream maker and churn according to the manufacturer's directions. Freeze for 3 hours before serving.

Preparation:

1. Bring water to boiling temperature. Infuse your tea bags 3 minutes.
2. Remove tea bags. Bring tea to a boil. Add sugar and stir until completely dissolved.
3. Reduce heat and cook 10 to 12 minutes or until syrup reduces to half its original volume.
4. Remove pan from heat and cool syrup for 30 minutes. When cool, pour syrup into clean glass jar with tight fitting lid. Store in refrigerator.
5. Serving suggestions: add a teaspoon to chilled drinks or hot beverages; drizzle over fresh fruit; use as syrup for pancakes and waffles; use to glaze fruit tarts

Preparation:

1. In a mixing bowl, combine all ingredients well, season with salt and pepper.
2. Served accompanied to grilled seafood.

Preparation:

1. In a bowl large enough to fit chicken pieces, stir together corn starch, soy sauce, and sesame oil. Add the chicken and mix until all the pieces of chicken are coated. Let stand 10 minutes.
2. In a wok or large skillet, heat canola oil over high heat. Add onion and ginger. Cook until onion is softened, about 2 minutes.
3. Add the sugar snap peas and red bell pepper, stir-fry 1 minute using a spatula, keeping vegetables in near constant motion. Add the chicken and any remaining marinade in the bowl, and stir fry until the chicken begins to brown, about 3 minutes
4. Stir in the mango, chili garlic sauce, red pepper flakes, and toasted sesame seeds. Season with pepper. Stir fry until chicken is cooked through and mango has softened to almost sauce-like consistency, 2-3 minutes. Serve with steamed brown rice.