Oriental tea
12 servings
15 minutes
Eastern tea is a fragrant blend born in the heart of Arab cuisine, where tea-drinking traditions intertwine with the magic of spices. It contains black tea, vibrant hibiscus, dried orange peel, and Eastern spices: cardamom, allspice, and cinnamon. The tea has a deep, rich flavor that combines the bitterness of black tea with the fruity tartness of hibiscus and warm spice notes. This drink is perfect for leisurely conversations and contemplating the world, filling each moment with coziness and warmth. Brewing it allows one to feel the breath of Eastern bazaars where the aroma of spices envelops passersby and creates an atmosphere of magic. After two weeks of steeping, the flavor unfolds even more fully, allowing one to enjoy the harmony of taste nuances.
1
Preheat the oven to 100 °C.
2
Do not chop the zest too finely and spread it in a single layer on a clean, dry baking sheet. Place it in a preheated oven for 1 hour. The zest should dry completely. Stir occasionally to prevent burning.
- Orange zest: 1 piece
3
Place the spices in a dry pan and heat over medium heat until you smell a pleasant aroma.
- Allspice berries (whole): 5 g
- Cardamom: 5 g
- Cinnamon: 1 piece
4
Remove from heat and crush in a mortar into small pieces, but not too fine.
5
In a large bowl, mix black tea, hibiscus tea, citrus zest, and spices. Transfer the mixture to an airtight container and steep for 2 weeks.
- Orange zest: 1 piece
- Hibiscus tea (karkade): 20 g
- Black tea: 30 g
- Allspice berries (whole): 5 g
- Cardamom: 5 g
- Cinnamon: 1 piece