Hot Tea Recipe

Heat water

Pour 8 cups (about 1.9 liters) of filtered water into a kettle or small pot and heat. For green tea, bring to 175–185°F (just below boiling). For Earl Grey, chamomile, and prickly pear herbal, bring to a full boil (212°F). If you don't have a thermometer, bring to a rolling boil for black and herbal teas and remove from heat once small bubbles subside for green tea.

Prepare teapot or mug

Place one tea bag of the tea you chose (Earl Grey, green, or chamomile) or 1 teaspoon of prickly pear herbal tea (or 1 tsp prickly pear syrup if using) into a teapot or mug infuser. Use one tea bag per 8-oz serving; the quantities here assume a large teapot (8 cups) so use 4 tea bags or 4 tsp if making a full pot. The ingredient list shows 1 piece as a per-cup guide — adjust number used to match servings.

Pour water and steep

Pour the hot water over the tea. Steep times: green tea 2–3 minutes; Earl Grey (black tea) 3–5 minutes; chamomile 5–7 minutes; prickly pear herbal 5–7 minutes. For prickly pear syrup, add syrup after pouring hot water rather than steeping it. Taste after the minimum steep time and steep longer if you prefer stronger flavor. Avoid steeping green tea longer than 3 minutes to prevent bitterness.

Remove tea bags or strain leaves/sachets. Stir in 1 tablespoon of honey per 8-ounce cup (adjust to taste). If using prickly pear syrup, stir 1 teaspoon to 1 tablespoon into each cup depending on sweetness preferred. For Earl Grey or green tea, consider adding a lemon wedge; squeeze lightly into the cup and discard or place wedge on the rim. For prickly pear or chamomile, garnish with a fresh mint sprig if desired.

Serve hot immediately in pre-warmed mugs. If preparing a teapot, pour into cups and offer additional honey, lemon wedges, and mint so guests can adjust sweetness and garnish. Discard used tea bags after cooling.