Salt & Gold Unsweetened Tea Recipe

Bring water to temperature

Pour 2 cups water into a kettle or saucepan and bring to a near-boil (about 200–205°F / 93–96°C).

Steep tea

Place 2 tsp loose black tea (or two tea bags) in a heatproof teapot or infuser. Pour the hot water over the tea, cover, and steep for 3–4 minutes for a robust unsweetened base. Avoid oversteeping to prevent excessive bitterness.

Strain

Remove the tea leaves or bags and strain the brewed tea into a heatproof pitcher or mixing vessel. Keep the tea hot if serving warm, or allow to cool slightly if serving iced.

Infuse ginger and turmeric

Add the thinly sliced fresh ginger (1 tsp) and 1 tsp turmeric powder to the hot brewed tea. Stir gently to combine. Let steep for 2–3 minutes so the ginger and turmeric release flavor and color.

Incorporate salt, zest and pepper

While the tea is still warm, whisk in 1 tsp fine sea salt, 1 tsp finely grated lemon zest, and a pinch of freshly ground black pepper until dissolved and evenly distributed. Taste and adjust salt by up to ±1/4 tsp to reach desired savory balance.

Optional shimmer

If using edible gold dust for the ‘gold’ presentation, sprinkle a pinch into the warm tea and stir slowly so the dust disperses and provides a subtle shimmer. (Edible gold is decorative and optional.)

Add lemon juice

Stir in 1 tsp fresh lemon juice to brighten the flavors. Taste and adjust lemon or salt to preference.

Serve warm

For a warm presentation, pour the tea into cups, garnish each with a mint leaf if desired, and serve immediately.

Serve iced

To serve cold, allow the tea to cool to room temperature, then fill glasses with ice (about 1 cup per pitcher serving) and pour tea over ice. Stir briefly to chill and distribute flavors; garnish with mint.