Add a new depth to your usual cup of green tea by infusing it with fresh herbs and fruits. No, not by using flavored tea in teabags — don’t you taste the paper? If you watch NCIS: Los Angeles, there was an episode when G. was making a cup of tea for himself and Hetty smirked when she saw the teabag. And she asked, “Don’t you taste the paper?”
Personally, I don’t but it’s an interesting anecdote anyway. It’s been ages since I had tea from a teabag. I’ve gotten the hang of the tea ritual — warming the teapot and cups, letting the tea leaves steep in hot water then throwing out the water, then pouring in hot water again… I’ve come to like it. A comforting ritual. And it is true that there is magic in throwing away the first pot of water as it gets rid of much of the bitterness of the tea leaves.
So, when my younger daughter, Alex, asked for tea yesterday, I didn’t dump a teabag into a cup of hot water. I made a pot of green tea with lemon slices and sprigs of tarragon from the garden. And then we shared the tea.
- 1 to 2 tbsps. of loose green tea leaves (depending on how strong you like your tea and how large your teapot is)
2 to 3 sprigs of fresh tarragon
2 to 3 slices of lemon
sugar or honey, optional
- Place the tea leaves in the pot. Pour in hot water. Let steep for about two minutes. Throw out the water.
Add the tarragon sprigs and lemon slices to the pot. Fill with hot water. Wait for two to four minutes before pouring the tea into cups.
Cooking time (duration): 10 minutes
Number of servings (yield): one pot of tea for two persons
Meal type: drinks