Press as much liquid out of the tea bags as possible then
discard the tea bags.
Steep tea in hot water for 6 minutes, and then
discard the tea bags.
Strain tea or
discard tea bags; if straining, strain into a medium bowl, then return tea to pot.
Strain the liquid and
discard the tea bags.
Let steep for 5 minutes and then remove and
discard the tea bags.
Discard the tea bags and ginger.
Steep for five minutes, then
discard tea bag.
Discard tea bag and let tea cool.
Remove and
discard the tea bag.
Not exact matches
-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar of choice) 2 chai
tea bags (contents only -
discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanilla
After 15 minutes; squeeze the
tea bags into the cream until dry and
discard.
Squeeze the
tea bags over the pan, then
discard the
bags.
Remove the
tea bag from the mixture and
discard.
NGI chef - instructor Olivia Roszkowski explains how to try it with vegetables: «Brew three
tea bags (or one tablespoon loose leaf) in 1/4 cup water,
discard tea, and add to your marinade ingredients.