Assorted Tea Recipe

Boil and steep

Bring 500 ml water to a rolling boil in a kettle. Pour 250 ml (about 1 cup) of boiling water into each of two teacups or a teapot holding 500 ml. Add one black tea bag to each cup (or 2 tea bags to the pot). Steep 3–5 minutes depending on desired strength (3 minutes for lighter, 5 for strong).

Remove the tea bags and add milk (30 ml per cup) if desired and 1 tsp sugar (or honey) per cup. Stir to dissolve. Serve immediately with lemon wedge or mint if preferred.

Heat water and steep gently

Heat 500 ml water until it reaches about 75–80°C (not boiling). If you don't have a thermometer, bring to a simmer and let sit 1–2 minutes. Pour about 250 ml into each of two cups or use a teapot.

Place one green tea bag (or 1 tsp loose-leaf in an infuser) per cup and steep 2–3 minutes. Avoid over-steeping to prevent bitterness. Remove the bags/infuser. Add a half lemon slice to each cup and 1/2 tsp honey if desired. Stir and serve.

Boil water and steep

Bring 500 ml water to a boil, then remove from heat. Pour into a teapot or cups with 2 chamomile tea bags (or 2 tsp loose chamomile). Add optional lemon/orange peel for aroma.

Steep 5–7 minutes for full floral flavor. Remove the bags. Sweeten with 1 tsp honey per cup if desired. Garnish with a mint sprig and serve warm.

Make spice-infused decoction

Crush cardamom pods slightly with the back of a spoon. In a small saucepan, combine 400 ml water, sliced ginger, cinnamon stick, crushed cardamom, and cloves. Bring to a gentle boil, then reduce heat and simmer 5 minutes to extract spice flavors.

Add 2 black tea bags (or loose tea) to the simmering spiced water and simmer 1–2 more minutes. Pour in 100 ml milk and add 2 tsp sugar. Bring just to a boil once milk is added, then immediately remove from heat to avoid boiling over. Strain into cups and serve hot. Adjust sweetness to taste.

Arrange lemon wedges, mint sprigs, and extra sweeteners on a small tray so guests can customize. Provide spoons and small plates for used tea bags or spice residue.

For an assorted tea service, serve small 200–250 ml portions of each tea type so each guest can taste all varieties. Label each cup or pot (Black, Green, Chamomile, Chai) and refresh hot water as needed.