Best 4 Orange And Tea Wine Recipes

Indulge in the delightful fusion of citrusy zest and aromatic tea with our curated collection of orange and tea wine recipes. From the classic Orange-Tea Wine, a harmonious blend of sweet oranges and robust black tea, to the unique Orange-Green Tea Wine, featuring the delicate flavors of orange and green tea, these recipes offer a refreshing and flavorful experience. Discover the Orange-Earl Grey Wine, where the distinctive bergamot flavor of Earl Grey tea complements the tangy oranges, creating a sophisticated and elegant libation. And for those who prefer a touch of spice, the Orange-Chai Tea Wine infuses the warmth of chai spices into the citrusy goodness of oranges. With step-by-step instructions and expert tips, these recipes guide you through the process of crafting your own homemade orange and tea wine, ensuring a successful and enjoyable wine-making journey.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE TEA WINE

Orange Tea Wine image

Sweet and tasty and delicious warm on a cold night. Yum

Provided by barbara lentz @blentz8

Categories Hot Drinks

Number Of Ingredients 6

Ingredients

1 bottle(s) white wine
1 cup(s) water
1 cup(s) honey
1/4 cup(s) lemon juice
4 - black tea bags
2 can(s) mandarin oranges undrained

Steps:

Add first 4 ingredient to large pot and bring just to a boil and immediately remove from heat. Add tea bags and let steep 15 minutes. Remove and discard the tea bags. Add the oranges and let sit until cooled. Strain the oranges out of the wine. Serve warm

ORANGE AND TEA WINE

Orange And Tea Wine image

Provided by the.instructor

Number Of Ingredients 0

Ingredients

Steps:

GETTING READY 1) Finely chop the raisins. 2) In a bowl, place together the tea and raisins MAKING 3) Add in the sugar, yeast, nutrient and citrus fruit juices to the tea mixture. 4) Put the lid on and put the bowl in a warm place to ferment for 5 days. 5) Pass the tea mixture through cheesecloth and squeeze out the liquor. 6) Transfer the tea mixture into the fermentation jar and fit with air-lock lid. 7) Allow to ferment and rack in the normal way. SERVING 8) Bottle and serve.

Nutrition Facts :

ORANGE TEA

Orange Tea image

My children always appreciated a hot cup of this beverage after walking home from school. The tea is refreshing and tasty, and it warms you up. For about half the year, warmth is something we can always use more of around here! -Sally Mueller, Loveland, Colorado

Provided by Taste of Home

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 6

Ingredients

7 cup water
1 can (12 ounces) frozen orange juice concentrate
1/2 cup sugar
2 tablespoons lemon juice
5 teaspoons instant tea
1 teaspoon whole cloves

Steps:

In a large saucepan, combine water, orange juice concentrate, sugar, lemon juice and tea. Tie the cloves in a small cheesecloth bag; add to saucepan. Simmer, uncovered, for 15-20 minutes. Remove spice bag. Serve hot. Store leftovers in glass container in refrigerator.

Nutrition Facts : Calories 118 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 1g protein.

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE

Duck Breasts with Orange, Honey and Tea Sauce image

Categories Tea Duck Roast Orange Fall Honey Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 boneless Muscovy duck breast halves (about 1 3/4 pounds total)
3/4 cup chopped shallots
2 1/4 cups canned low-salt chicken broth
1 1/2 cups orange juice
4 1/2 teaspoons Earl Grey tea leaves or 5 tea bags, leaves removed from bags
1 tablespoon honey
3 tablespoons butter, cut into small pieces
Orange segments (optional)

Steps:

Preheat oven to 450°F. Pierce skin of duck breasts all over with fork. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (reserve drippings in skillet). Roast duck to desired doneness, about 20 minutes for medium-rare.
Meanwhile, heat drippings in skillet over medium heat. Add shallots and sauté until beginning to brown, about 5 minutes. Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end. Spoon off drippings and discard. Add broth, orange juice and tea leaves to skillet. Boil until mixture is reduced to 1 1/4 cups, about 17 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.
Thinly slice duck breasts crosswise. Fan slices on each of 4 plates, dividing equally. Spoon sauce around duck. Garnish with orange segments, if desired.

Tips:

Use organic or pesticide-free oranges for the best flavor.
Choose a black tea that you enjoy the taste of, as it will contribute to the flavor of the wine.
You can use store-bought orange juice if you don't have time to juice your own oranges.
Be patient! Wine takes time to ferment and age. It will be worth the wait.
If you want a sweeter wine, add more sugar to the must before fermentation.
If you want a drier wine, ferment the must for a longer period of time.
You can bottle the wine when it is still young and drink it as a fresh, fruity wine, or you can age it for a few months or years for a more complex flavor.

Conclusion:

Orange and tea wine is a delicious, unique, and easy-to-make homemade wine. With a little patience, you can enjoy a glass of this refreshing and flavorful wine in just a few months. So, gather your ingredients, find a sunny spot in your kitchen, and get started on your own batch of orange and tea wine today!