Assorted Tea Recipe

Brew

Bring 240 ml water to a rolling boil. Add 2 tsp loose black tea to a teapot or infuser, pour boiling water over the leaves, and steep for 3–5 minutes depending on desired strength. Stir gently once at 2 minutes to dissolve any sugar if using.

Strain the leaves into a cup. Add milk (about 60 ml) and 1 tsp sugar or honey if desired. Stir and serve hot.

Heat water

Heat 240 ml water until it reaches 75–80°C (not boiling). If you don't have a thermometer, remove from boiling and wait ~1 minute.

Place 2 tsp loose green tea in an infuser, pour the hot water over the leaves, and steep 1.5–2.5 minutes to avoid bitterness. Remove leaves promptly.

Sweeten with 1 tsp honey if desired and garnish with a lemon slice. Serve immediately.

Bring 240 ml water to a gentle boil. Place 1 tbsp dried chamomile flowers (or 1 tea bag) into a cup or infuser.

Pour boiling water over the chamomile and steep for 5–7 minutes for a full, soothing flavor. Add 1 tsp lemon or orange peel during steeping for citrus notes.

Strain, sweeten with 1 tsp honey or sugar to taste, and serve warm.

In a small saucepan, combine 120 ml water with smashed ginger, 2 crushed cardamom pods, 1 small cinnamon stick, and 1 whole clove. Bring to a simmer over medium heat and simmer 3–4 minutes to release spice aromas.

Add 2 tsp loose black tea to the spiced water and simmer gently for 1 minute, then add 120 ml whole milk and 1 tsp sugar.

Bring mixture back to a low simmer (do not boil over). Reduce heat and steep for 2–3 minutes more to get a rich color and flavor.

Strain into a cup through a fine mesh sieve to remove tea leaves and spices. Serve hot; adjust sugar to taste.

Brew a strong 240 ml cup of black tea: pour boiling water over 2 tsp tea and steep 4–5 minutes. Remove leaves or bags.

While hot, stir in 15 ml simple syrup (or sugar dissolved in a little hot water) and 15 ml fresh lemon juice. Allow the tea to cool for 10–15 minutes at room temperature.

Fill a glass with 1 cup ice cubes, pour cooled lemon tea over the ice, garnish with fresh mint and a lemon slice, and serve immediately.

Offer honey, extra lemon slices, and fresh mint on the side so guests can adjust sweetness and flavor. Use honey (approx. 5–10 ml per cup) or sugar to taste.

When serving multiple tea types, label each pot or cup and provide teaspoons, small pitchers for milk, and a tray for used tea bags or leaves.