This tea recipe was inspired by a cold autumn evening, after a hot bath). This is just the time of year when after a steam room you don't want a cold drink, but a hot fragrant tea! The tea turned out pretty good, all the flavors are woven into a single composition, and mint absolutely does not interrupt other flavors), - try to cook!
Cook Time | 20 minutes |
Servings |
Ingredients
- 1 tablespoon Black tea
- 3 pieces Currant leaf
- 2 twigs Mint I have mint simple pepper and garden menthol, - on the twig
- 1 piece Pear
- 1 tablespoon Sea-Buckthorn fresh berries
- 400 milliliters Water hot
- Honey to taste
Ingredients
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Instructions
- Then everything is simple - we pour tea, mint leaves and currants into the teapot (I have a French press), add sea buckthorn there, I immediately added a spoonful of honey (you can add it to the finished tea later) and cut one pear into slices). It should be said further, it is multicultural, very acidic and astringent, and especially because it is not used anywhere except for flavoring (compotes were cooked from it before). Now pour boiling water over all this and let it stand for 10-15 minutes. Don't be confused by the muddy color of the tea)) - it's made of sour pear and sea buckthorn.