High Garden Hot Tea Recipe

1. Combine dried ingredients

In a small bowl, combine the loose-leaf black tea, dried rose petals, chamomile, lavender buds, and hibiscus. Gently toss to mix evenly so each cup will have a balanced floral profile.

2. If you prefer a more floral or caffeine-forward cup, adjust the proportions: increase black tea by 1 tsp for stronger body, or increase floral components (rose, lavender, hibiscus) for a lighter, more aromatic infusion.

3. Heat water

Bring 12 oz (about 350 ml) fresh filtered water to a gentle boil (around 200–212°F / 93–100°C). Fresh water yields brighter flavors; avoid reboiled water if possible.

4. Infuse

Place the tea blend into an infuser, teapot, or French press. Add the thinly sliced fresh ginger and lemon zest to the infuser with the teas. Pour the just-boiled water over the blend and cover. Steep for 4 to 5 minutes for a balanced cup—4 minutes for a lighter floral note, 5 minutes for stronger black-tea body and hibiscus color.

5. If using a teapot without an infuser, strain tea through a fine mesh sieve into your cup after steeping to remove solids.

6. Sweeten

Remove the infuser or strain the tea. Stir in 1 tablespoon honey while the tea is hot so it dissolves completely. Taste and, if desired, add up to 1 teaspoon simple syrup for extra sweetness without changing flavor profile from honey.

7. Garnish

Pour the tea into your serving cup. Garnish with a lemon wheel or an edible flower laid on the surface. Optionally bruise a small rose petal between your fingers and sprinkle on top for added aroma.

8. Serve immediately while hot. If you plan to re-steep the leaves once, increase steep time to 6 minutes for the second brew to extract remaining flavors.