West Coast Breakfast Recipe

Heat water

Bring 500 ml filtered water to a near-boil (about 95°C / 203°F). For best flavor, remove from heat just before a rolling boil.

Combine leaves

In a teapot or heatproof infuser, combine 2 tsp Earl Grey and 2 tsp English breakfast tea. Use a roomy infuser so leaves can expand.

Steep

Pour the hot water over the tea leaves. Steep for 3–4 minutes for a balanced strength. For stronger tea, steep up to 5 minutes but avoid over-steeping to limit bitterness.

Strain

Remove the infuser or strain the tea into a heatproof pitcher or cups to stop the infusion.

Add citrus and lavender

While the tea is hot, add 1 tablespoon thin strips of fresh lemon peel and 1 teaspoon dried lavender buds to the pot or pitcher. Let them infuse for 1 minute with the hot tea to release aroma without overpowering the base.

Remove solids

After 1 minute, strain the tea again to remove lemon peel and lavender buds so the brew remains clear and not overly astringent.

Garnish

Reserve an orange slice for garnish and, if desired, float it on top of the cup or place on the saucer.

Sweeten & flavor

Sweeten to taste with local honey (start with 1 tsp per serving). If using vanilla extract, stir 1/4 tsp into each cup or 1 tsp into the entire 500 ml and mix well.

Add dairy (optional)

If you prefer a creamy cup, add 30 ml milk or half-and-half per serving and stir gently. For a lighter option, use a splash of milk.

Make iced (optional)

To make iced West Coast Breakfast tea: steep as above, sweeten while hot, then cool to room temperature. Fill a glass with ice (about 1 cup), pour over cooled tea, and garnish with the orange slice. Serve immediately.

Serve

Pour the finished tea into warmed cups. Serve with the orange slice garnish and additional honey or milk on the side so guests can adjust to taste.