Jul 14 2026
Restaurants›The Daily Kitchen & Bar›Assorted Hot Teas Recipe

Assorted Hot Teas Recipe

Inspired by The Daily Kitchen & Bar
Time10m
Serves1

Make Assorted Hot Teas Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Black Tea

Green Tea

Herbal Tea (Chamomile)

Mint Tea (Peppermint)

Spiced Tea (Chai-style)

Citrus-Ginger Tea

Method

Black Tea

  1. 1

    Heat water

    Bring 8 oz (about 240 ml) of fresh cold water to a full rolling boil (212°F / 100°C).

  2. 2

    Steep tea

    Place 2 tsp loose black tea (or one tea bag) in a teapot or cup. Pour the boiling water over the tea. Cover and steep for 3–5 minutes depending on desired strength.

  3. 3

    Finish

    Remove tea leaves or bag. Add milk and sweetener to taste if desired. Serve immediately.

Green Tea

  1. 4

    Heat water to below boiling

    Heat 8 oz (240 ml) of water to 175–185°F (80–85°C). If you don't have a thermometer, bring water to a simmer and let sit 1 minute.

  2. 5

    Steep tea

    Place 2 tsp loose green tea (or one bag) in a cup. Pour the hot water over the leaves. Cover and steep 2–3 minutes to avoid bitterness.

  3. 6

    Finish

    Remove leaves or bag. Add a lemon wedge and honey if desired. Serve warm.

Herbal Tea (Chamomile)

  1. 7

    Boil water

    Bring 8 oz (240 ml) of water to a gentle boil.

  2. 8

    Steep chamomile

    Place 1.5 tsp dried chamomile flowers (or one bag) in a cup. Pour boiling water over the flowers, cover, and steep 5–7 minutes for a full floral flavor.

  3. 9

    Finish

    Strain out the flowers or remove the bag. Add honey or a lemon slice if desired. Serve hot; chamomile is naturally caffeine-free, good before bed.

Mint Tea (Peppermint)

  1. 10

    Prepare water

    Bring 8 oz (240 ml) of water to a gentle boil.

  2. 11

    Steep mint

    If using fresh leaves, bruise 8 g peppermint leaves lightly to release oils and place in a cup or infuser. Pour boiling water over the leaves or tea bag. Cover and steep 5–7 minutes for robust flavor (3–5 minutes for a milder cup).

  3. 12

    Finish

    Remove leaves or bag, sweeten to taste if desired, and serve.

Spiced Tea (Chai-style)

  1. 13

    Simmer spices

    In a small saucepan, combine 6 oz (180 ml) water with sliced ginger, 2 crushed cardamom pods, 2 cloves, and cinnamon. Bring to a simmer over medium heat and simmer 3–4 minutes to extract spice flavors.

  2. 14

    Add tea and milk

    Add 2 tsp strong black tea and 2 oz (60 ml) milk to the saucepan. Return to a gentle simmer and steep 3–4 minutes, watching so it does not boil over.

  3. 15

    Strain and sweeten

    Strain the chai into a cup, pressing solids to extract flavor. Sweeten with sugar or honey to taste and serve hot.

Citrus-Ginger Tea

  1. 16

    Infuse ginger

    Bring 8 oz (240 ml) water to a simmer. Add thin slices of 4 g fresh ginger and simmer for 2–3 minutes to release brightness.

  2. 17

    Steep tea

    Remove from heat, add 2 tsp tea (black or green) or a tea bag, and cover. Steep 2–4 minutes depending on the tea type and desired strength.

  3. 18

    Finish

    Strain into a cup, add an orange or lemon slice and honey to taste. Serve immediately.

More from The Daily Kitchen & Bar