This is a tea recipe that was created a few hundred cycles ago by the Onai tribe. Naturally, it uses only ingredients found within the Twelveswood, and is brewed with more than just the leaves, with the rest of the ingredients added after brewing is finished for the proper flavor. The Onai tribe mothers would pass this down with the idea that it held medicinal properties, but this has never really been proven nor questioned. It was customary to serve this tea after ceremonies honoring Menphina the Lover in the tribe. The tea has a very different and unique flavor, as it contains no Thanalan tea leaves in any form. Though it may be a slightly acquired taste due to how different it is, tea connoisseurs the world over should love it's unique, woody flavor sweetened by berries from the Twelveswood.
The recipe in detail:
Menphina's Ambrosia (or the less stuffy name used by younger members of the tribe: Sweet Berry Tea)
The ingredients you'll need:
Twelveswood maple leaves
Twelveswood yew leaves
Twelveswood spruce leaves
A freshly cut small block of maple wood
Fresh spring water
Lowland grapes
Maple sap
One Rolanberry
To prepare the tea, first fill a pot with fresh spring water to the amount of tea you wish to brew. Put the pot over a fire to begin bringing it to a boil. The leaf mixture is a delicate matter, as it contains some very strong flavors in some of the leaves. You want the bulk of the mixture to be the maple leaves, and the yew and spruce should be used in small amounts. The leaves need to be pressed and dried before hand, then mixed. Crushing the leaves is not required, but a technique used by some who prepare the tea.
Add the leaves to the boiling water, and stir until the brew is the proper color. Those experienced in preparing this tea will be able to tell when the brew is finished by taste. Note that it is a very bitter flavor at this point, but very important to get right. Too few leaves or not enough brewing will result in a weak tea that is far too sweet, too many leaves and brewing it too long will result in a very strong, bitter flavor.
After the brew is just right, while still on the fire, add the freshly cut block of maple wood. You should notice the aroma from this right away as it boils with the tea. After a few ticks longer, take the pot off the heat and set aside.
Take your maple sap and pour it into a wooden or metal bowl. Mash a few handfuls of lowland grapes and one whole Rolanberry into the bowl and mix together until you have a smooth consistency. It should still be smooth enough to pour, but if its a bit too thick, adding a little bit of water should help.
There are two variations of the last step. The old ways teach to mix the sweet berry juice into the pot and sir as it simmers on the fire, then to serve as is. The leaves in the drink keep the flavor, and were said to leave Menphina's blessing behind in the tea. Younger generations have started to strain the tea before serving, however, preferring the tea without the leaves in their cups. There is no wrong way, just which ever way you and those you serve it to prefer.
The recipe in detail:
Menphina's Ambrosia (or the less stuffy name used by younger members of the tribe: Sweet Berry Tea)
The ingredients you'll need:
Twelveswood maple leaves
Twelveswood yew leaves
Twelveswood spruce leaves
A freshly cut small block of maple wood
Fresh spring water
Lowland grapes
Maple sap
One Rolanberry
To prepare the tea, first fill a pot with fresh spring water to the amount of tea you wish to brew. Put the pot over a fire to begin bringing it to a boil. The leaf mixture is a delicate matter, as it contains some very strong flavors in some of the leaves. You want the bulk of the mixture to be the maple leaves, and the yew and spruce should be used in small amounts. The leaves need to be pressed and dried before hand, then mixed. Crushing the leaves is not required, but a technique used by some who prepare the tea.
Add the leaves to the boiling water, and stir until the brew is the proper color. Those experienced in preparing this tea will be able to tell when the brew is finished by taste. Note that it is a very bitter flavor at this point, but very important to get right. Too few leaves or not enough brewing will result in a weak tea that is far too sweet, too many leaves and brewing it too long will result in a very strong, bitter flavor.
After the brew is just right, while still on the fire, add the freshly cut block of maple wood. You should notice the aroma from this right away as it boils with the tea. After a few ticks longer, take the pot off the heat and set aside.
Take your maple sap and pour it into a wooden or metal bowl. Mash a few handfuls of lowland grapes and one whole Rolanberry into the bowl and mix together until you have a smooth consistency. It should still be smooth enough to pour, but if its a bit too thick, adding a little bit of water should help.
There are two variations of the last step. The old ways teach to mix the sweet berry juice into the pot and sir as it simmers on the fire, then to serve as is. The leaves in the drink keep the flavor, and were said to leave Menphina's blessing behind in the tea. Younger generations have started to strain the tea before serving, however, preferring the tea without the leaves in their cups. There is no wrong way, just which ever way you and those you serve it to prefer.
![[Image: 0LLovxG.jpg]](http://i.imgur.com/0LLovxG.jpg)
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