Mint Tea With Lemon Verbena
Ingrediënten
- 2 teaspoons Chinese Gunpowder green tea leaves
- 3 sugar lumps plus extra to taste
- large bunch of peppermint and garden mint leaves and stems
- small bunch of lemon verbena leaves and stems
Instructies
- Place the green tea and sugar lumps in a teapot.
- Pour over a little boiling water and leave to steep for 5 minutes.
- Stuff the mint and lemon verbena leaves into the pot, packing them in as tightly as you can.
- Add more sugar lumps to taste – the sugar enhances the flavour of the mint – and top up the pot with boiling water.
- Place the teapot over a pan of boiling water or over a low heat on the hob, or simply cover with a tea cosy.
- Leave the tea to brew for 10 minutes.
- Place 4 tea glasses on a tray.
- Pour some of the tea into a glass, then tip it back into the pot.
- Hold the pot high above the glasses and pour slowly so that bubbles form on top of the tea.
- Serve immediately.
Notes / Tips / Wine Advice:
For quick peppermint tea,
trim several stems of peppermint to the size of your tea glasses. Place 1,5 leafy stems into each of 4 glasses with 1,5 sugar cubes or 1½ teaspoons runny honey to taste. Fill each glass with boiling water, cover with a clean tea towel and leave to steep for 3 minutes. Serve hot.--------------------------------------------------------------------------------------------------
