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Our tea recipes

Mild carrot curry with rice

150 g rice
salt and pepper
750 g carrot(s) or 750g of vegetables of your choice
2-3 shallots
2 tbsp. oil
1 clove of garlic
½ tbsp. flour
250 ml strong stick lembke Carrot & Curry vegetable infusion
125 ml whipping cream or coconut milk
parsley

Clean and wash the carrots and then cut them into small pieces. Peel the shallots and chop them finely. Heat the oil. Fry the shallots, carrots and finely chopped garlic with a little flour in the oil for approx. 5 min. Add tea and cream. Leave to simmer for approx. 5 min. Seasons with salt and pepper. Garnish with parsley. Serve with rice.


Green spinach smoothie

125 ml strong stick lembke Spinach vegetable infusion
125 ml freshly pressed orange juice
1 ripe banana
1 tbsp. almond butter

Boil the Spinach infusion and leave it to cool, peel the banana. Then place all the ingredients in a mixer and blend them until they have the desire consistency.


Matcha latte

250 ml milk
approx. 8 g stick lembke matcha powder
1-2 tsp. coconut blossom or granulated sugar

For matcha latte, heat 250 ml milk, then stir half a teaspoon of matcha powder with 1-2 tsp. coconut blossom sugar and 3 tablespoons of lukewarm water. Pour the heated milk into a glass and garnish with the frothed milk, then pour the matcha latte/water mixture into the glass over the milk froth.


Lime-matcha cheesecake

for 12-14 portions
250 g shortbread biscuits
120 g melted butter
900 g cream cheese
175 g sugar
5 large eggs
90 ml lime juice
½ - 1 level tsp. stick lembke matcha powder

Grease a 24 cm springform tin, crumble the biscuits finely. Melt the butter, add to the biscuit crumbs and mix well. Place the biscuit and butter mixture into the tin, spread evenly and press carefully onto the base with a tablespoon. Place the springform in the fridge. Preheat the oven to 160°C. Mix the cream cheese with the sugar and gradually beat in the eggs. Remove 1/3 of the cream cheese mixture and stir in the matcha. Stir the lime juice into the remaining 2/3 of the mixture. Remove the springform tin from the refrigerator and add the lime juice mixture, spreading it smoothly. Then carefully spread the matcha mixture on top of this, smoothing it carefully. Bake for 45-55 minutes, then leave it to cool in the tin for 2 hours before placing it in the refrigerator.


Ginger-lemon ice tea

10 tbsp. crushed ice or ice cubes
5 bags of stick lembke organic green tea Ginger & Lemon
500 ml hot water
1 lemon, sliced thinly
brown sugar to taste

Boil the water and pour onto the tea bags. Place the ice in a glass carafe and pour in the tea after it has cooled somewhat, stir in the sugar. Pour into glasses and decorate with lemon slices.


Fruit and lemon-scented myrtle ice tea

10 tbsp. crushed ice or ice cubes
5 bags of stick lembke organic green tea Fruit & Lemon-Scented Myrtle
500 ml hot water
1 lemon, sliced thinly
brown sugar to taste

Boil the water and pour onto the tea bags. Place the ice in a glass carafe and pour in the tea after it has cooled somewhat, stir in the sugar. Pour into glasses and decorate with lemon slices.


Tumeric Chai Latte

200 ml hot water
3 Beutel stick lembke Chai Classic Tea
one thumb-sized piece of ginger
1/2 Tsp Tumeric powder
1 Tbsp Honey or Date syrup
1 TL Vanilla sugar
100 ml Almond/Oat- oder Cow Milk

For our tumeric Chai Latte first pour on a concentrated stick lembke Chai Classic Tea. We recommend to infuse 200ml with 2-3 tea bags for 5-8 minutes to get a concentrated Chai-Shot. Mix the 'Chai-Shot' with approx. one thumb-sized piece of ginger, ½ TL turmeric powder, 1 tsp honey or date syrup (for the vegan version), 1 tsp vanilla sugar and approx. 100 ml milk (in the vegan version with almond or oat milk) in a mixer until a fine foam has formed on the liquid.

Ready is the golden turmeric chai latte.