Ingredients
2 1/2 cups boiling water
1 tablespoon black currants (fresh or frozen)
10 lemon verbena leaves
1 teaspoon brown sugar or 1 teaspoon honey, to taste
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Lidded cup for gongfu-style Chinese tea brewing
Blackcurrant liqueur — Kir, Kir Royale, El Diablo, desserts
Bergamot-scented tea — drinking, infusing cream, Earl Grey cake
Dried chamomile — tea, infusing cream, honey, baking
Chinese gongfu tea tray — drainage system for tea ceremony
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lidded cup for gongfu-style Chinese tea brewing
Blackcurrant liqueur — Kir, Kir Royale, El Diablo, desserts
Bergamot-scented tea — drinking, infusing cream, Earl Grey cake
Dried chamomile — tea, infusing cream, honey, baking
Chinese gongfu tea tray — drainage system for tea ceremony
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Pour the boiling water over the black currants and lemon verbena leaves and leave to infuse for about 5 minutes, or longer to taste. Strain the liquid into cups or tall heat-resistant glasses and decorate with a sprig of lemon verbena. If you prefer a sweeter drink, stir in 1 teaspoon of brown sugar or honey. *Note: I have made this tea-tisane using currant tea and/or juice in place of the currants, with delicious results.