Coarsely grind anise in a mortar. Mix thoroughly with tea. Use 1 tsp per cup of boiling water and allow to steep for 4-5 minutes. ROSE HIP TEA- Rose hips, dried. In a mortar finely crush seeds and pulp of fried rose hips to extract the maximum goodness from the herb. Use 1 tsp per cup of boiling water, and allow to infuse for 8-10 minutes.BERGAMOT AND MINT TEA-Thoroughly dry the herbs in cheesecloth bags. Crush , removing the hard stems. Use 1 tsp. per cup of boiling water and allow to steep 5 minutes. Serve with honey and lemon,. ALMOND CRANBERRY TEA-6 bags almond flavored tea, 3 tbsp. diced fresh orange peel. 2 cups boiking water. 1 1/2 cup cranberry juice, 1/2 cup light brown sugar, firmly packed, Amaretto liqueur, cinnamon sticks. In a 2-quart saucepan combine tea bags, orange peel and water. Brew covered for 5 minutes. Remove tea bags. Stir in juice and sugar; bring to a boil. Before serving ad 1 tbsp Amaretto to each cup. Serve with cinnamon stick stirrers. ORANG/CINNAMON TEA-1/4 pound Ceylon Tea, 4 tbsp diced orange rind, 1 tbsp ground cinnamon. Mix all ingredients together. Use 1 tsp. per cup of boiling water and steep for 4-5 minutes. Garnish with orange peel cut with miniature cookie cutters. Recipe By : RED FLA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip