Combine 2 tsp black tea, 1 tsp dried lemongrass, 1 tsp dried ginger, 1 tsp dried lemon peel and 1 tsp dried sweet orange peel in a small bowl. Add 2 whole pink peppercorns if using for a delicate floral-spicy note.

If you prefer a finer infusion, lightly crush the dried ginger and citrus peels together with the back of a spoon to expose more aroma without pulverizing the tea leaves.

Brew & Finish

Heat water

Bring 12 oz (about 350 ml) fresh filtered water to a near-boil: 95–100°C (203–212°F). If you only have a kettle without temperature control, bring to a full boil and let rest 30 seconds.

Steep

Place the measured blend into a teapot or infuser. Pour the hot water over the blend and steep for 3–4 minutes for a brisk, bright cup. For a stronger, spicier profile, steep 4–5 minutes. Avoid steeping longer than 6 minutes to prevent bitterness from over-extraction of the black tea.

Strain

Strain the tea into a warmed cup or serving vessel, removing all solids (leaves, lemongrass, peppercorns) to stop extraction.

Sweeten & Brighten

Stir in 1 tsp honey while the tea is hot so it dissolves fully. Add 1/2 tbsp fresh lemon juice to lift the citrus notes — taste and adjust by up to 1/2 tbsp more if you prefer brighter acidity.

Optional finish

For a creamier, chai-like finish, add 1 tsp warmed milk (dairy or plant-based) and stir gently. Serve immediately.