Dragon Melange Recipe

Measure and combine teas

In a small bowl, combine 3 tsp black tea, 1 tsp green tea, 1 tbs dried hibiscus and 1 tsp dried rose hips (if using). Stir gently to mix so the stronger black tea is evenly distributed.

Bring water to proper temperature

Heat 4 cups (about 950 ml) of fresh cold water to just below boiling (about 200–205°F / 93–96°C). If you prefer a greener note, bring to 185–195°F (85–90°C) and add green tea later (see steep timing).

Prepare spices

Lightly crush 2 cardamom pods with the flat of a knife. Break the cinnamon stick in half if needed. Rinse star anise briefly and pat dry.

Infuse spices

Add the spices (star anise, cinnamon, cardamom, sliced fresh ginger, and dried orange peel) to the hot water. Simmer gently for 3 minutes over low-medium heat to bloom the aromatics, taking care not to boil vigorously which can make the ginger bitter.

Steep the tea with spices

After simmering the spices, remove from heat and immediately add the combined tea blend to the pot. Cover and steep for 4 minutes if you want a balanced cup; steep up to 6 minutes for a stronger, more tannic profile. If you heated to lower temperature for green-forward flavor, add the green tea 1 minute into the steep and remove earlier (3–4 minutes total).

Strain

Strain the infusion through a fine mesh sieve or tea strainer into a heatproof pitcher, pressing lightly on solids to extract flavor but avoiding over-pressing which can make it bitter. Discard solids.

Sweeten and brighten

While the tea is still warm, stir in 1 tablespoon honey (or agave), 1/4 tsp vanilla extract and 1 tsp lemon juice. Taste and adjust: add up to 1–2 additional teaspoons of honey if you prefer sweeter, or a little more lemon for brightness.

Serve hot or iced

For hot: Pour into cups and garnish with a thin orange slice and edible petals. For iced: Cool the tea to room temperature, then refrigerate until cold or serve immediately over 1 cup of ice in a large glass. If iced, reduce added honey slightly while hot (it dissolves easier) and stir again after chilling.

Float a few edible flower petals or a pinch of dried hibiscus and a thin orange slice on top of each cup for presentation. Remove whole spices before serving to avoid biting into them.