Easter Egg Tea 2025 Recipe

Heat water and steep black tea

Bring 800 ml water to a near boil (about 95°C / 203°F). Place 4 black tea bags into a heatproof teapot or large infuser. Pour the hot water over the tea and steep for 3–4 minutes for a full-bodied cup. For a gentler tea, steep 2½–3 minutes.

After steeping, remove the tea bags to avoid bitterness. Stir in 2 tablespoons sugar or honey while the tea is hot so it dissolves evenly. If serving milked tea, warm 200 ml milk separately (do not boil) and add to the teapot or to individual cups to taste—about 1⁄4 cup (50 ml) per serving is typical.

Add the dried chamomile (2 tsp), dried rose petals (1 tsp), and dried orange peel or 1 tsp fresh orange zest into a small infuser or tea ball. Place the infuser into the brewed black tea and steep an additional 2–3 minutes to infuse delicate floral and citrus notes. Taste after 2 minutes and remove the infuser when desired strength is reached.

Stir in 1 tablespoon lemon juice to brighten the flavors. If you prefer a sweeter floral tea, adjust the sugar/honey by up to 1 additional teaspoon per cup. Keep the teapot covered so the aromatics stay fragrant until serving.

Warm the mini hot cross buns or brioche rolls briefly in a 160°C (320°F) oven for 4–6 minutes or in a toaster oven until slightly crisp on the outside and soft inside. Alternatively, microwave on medium for 12–15 seconds per bun.

Slice each bun horizontally. Spread softened butter (about 6 g per half bun) and a light smear (about 1⁄2 teaspoon) of strawberry or apricot jam on the cut halves. Reassemble and place 2 buns per serving plate.

Arrange white chocolate eggs or pastel candy eggs (about 2 per bun or 4 per plate) next to the buns for a cheerful Easter presentation.

Create a small decorative egg display for the table: if using hard-boiled eggs (6 count), optionally dye them with pastel food-safe dye according to the dye package instructions. Use gentle swirls of color to mimic decorated Easter eggs. Allow eggs to dry on a rack or paper towel.

Arrange 1 dyed or undecorated hard-boiled egg on each serving plate beside the buns and sweets. Scatter 1–2 fresh edible flowers or microgreens onto each plate and a few on the teapot lid or tray for a springtime look.

Pour the floral black tea into warmed teacups. If milk was warmed, add per guest to taste. Serve immediately with the plated buns, chocolate eggs and a small dish of extra jam and butter if desired.