I am compiling a collection of tea recipes from those sent to me. I encourage you to send me more ideas, experiments and ways to use our beloved tea.

These first two are iced tea recipes, in honour of our beautiful Lemon Myrtle grower, Sibyll, who recently passed away.

Iced Green, Jasmine and Pear Tea with Lemon Myrtle.

I must agree that this is a delicious and refreshing combination:

• 3 Madame Flavour Green, Jasmine and Pear tea infuser pods

• 1l fresh water

• 300ml Pear or apple juice

• 1 large pinch (1/2 flat tspn) Lemon Myrtle fine ground, packed into infuser ball or equivalent to allow removal after infusing. Dried can be substituted with 2-3 fresh leaves.

• Honey to taste (1tspn-1tblspn)

• 2-3 fresh Lemon Myrtle leaves, or sprig of Lemon balm or Mint.

Instructions

• Bring water to just before the boil and pour into (ideally clear) serving jug.

• Add 3 Madame Flavour Green, Jasmine and Pear infuser pods to the litre of water and the dried Lemon Myrtle in its ball.

• Infuse for 2 minutes (a little more depending on strength preference, it will become bitter if left too long). Remove infuser pods and ball.

• Allow the tea to cool. Add the pear or apple juice and honey to taste, mix.

• Around an hour before serving, add the Lemon Myrtle, Balm or Mint leaves whole to the jug.

• Serve with ice and leaf garnish on a warm day. Enjoy!

• You can experiment with adding more or less juice depending on personal taste.

Sultry Chai Glögg

In cold European climates, there are many spiced wine recipes to warm the cockles. Sibylla thought that Sultry Chai would make a perfect spice base - and it did. Her recipe is:

Ingredients

• Four Madame Flavour Sultry Chai Infuser Pods

• 1 cup water

• One bottle of red wine (or Grape Juice for non-alcoholic alternative)

• Sugar to taste (approx 1/2 cup)

• Raisins and blanched almonds (a few per serve)

Instructions

• Boil the water and infuse the Sultry Chai pods for three minutes.

• Remove the pods

• Add 1/2 cup sugar, stirring so that it disolves.

• Add the wine (or juice)

• To serve; heat the entire concoction. Note that alcohol evaporates at around 72 degrees Celsius so to retain it's potency do not overheat. Serve hot with raisins and blanched almonds (dropped into the cups after serving). Glögg is normally served in tiny cups (the cups from your Turkish or Japanese tea set are perfect), and tiny spoons are useful for fishing out the raisins and almonds.

It is usually drunk either as a pre-dinner drink in the winter, or as a separate event, usually at about 4 or 5 pm, a bit like a cocktail party.

Green Tea Chicken Dumplings with Chilli Oil, Orange and Ginger Vinegar

Now honestly, who doesn't have the odd sneak peak at Masterchef? Tania insisted we put this recipe on for you..

Ingredients

2 tbs loose leaf green tea
4 cups plain flour
Vegetable oil, for frying

250g chicken thigh mince
1 spring onion, finely chopped
1 tbs finely chopped ginger
1 tbs finely chopped garlic
1 tbs light soy sauce
1 tbs sake
1 tsp rice wine vinegar
½ cup chopped coriander leaves
1 tbs finely chopped chives

1 cup vegetable oil
2 tbs sliced red chilli
½ spring onion, finely chopped
2 garlic cloves

Method

Step 1: Preheat oven to 65°C.

Step 2: For the dough, bring 3 cups of water to the boil, add green tea and leave to infuse for 5 minutes. Strain tea, bring back to the boil, then add 2 cups of hot tea to the flour in a large bowl. Bring together to form a dough and knead for about 5-10 minutes until smooth and elastic. Set aside to rest for 30 minutes, wrapped in cling wrap.

Step 3: For the filling, combine chicken mince with onion, garlic, ginger, soy sauce, sake and vinegar, then add salt and pepper to taste, then mix in herbs.

Step 4: For the chilli oil, gently heat oil in a small saucepan, then add chilli, onions, garlic and a pinch of salt. Leave to infuse in the oven for 1 hour.

Step 5: For the orange ginger vinegar, combine ingredients in a bowl and leave to infuse.

Step 6: To make the dumplings, roll the dough into logs and then cut into 30g pieces.  Roll pieces into 1mm thick rounds and place ¾ tablespoon of filling in each.  Crimp over edges in a gyoza fold. Heat some oil in frying pan and colour the bottom of the dumplings until golden brown. Add boiling water to come up half way on the dumplings and cover with a lid on and steam 2-3 minutes. Remove lid and cook until the water has evaporated.

Step 7: Serve with chilli oil and orange ginger vinegar.

Makes 30