This Berry Tea
recipe was the winner of the February, 2011, Black Tea Recipe Contest
. It was submitted by Koya Designs and judged by Chris Cason of Tavalon Tea
, Cynthia Fazekas of Adagio Tea
and me. We liked the specific consideration for the flavor profiles
of the teas and fruits that are used in this tea, and I enjoyed this drink brewed with twice as much tea and then poured over ice to make iced tea
. Koya Designs also suggested another variation -- substituting jasmine green tea
and/or a tropical black tea
for the gunpowder green tea and Assam black tea.
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Yield: About 35 cups
- 1/2 cup loose green tea, preferably gunpowder green tea
- 1/2 cup loose black tea, preferably Assam black tea
- 1/8 cup chopped dried cranberries
- 1/8 cup chopped dried cherries
- 1/4 tsp granulated dried orange peel
- Mix all the ingredients by shaking them in a glass jar with a lid.
- For each cup of tea you plan to brew, measure out 1.5 to 2 tsp. of tea mix (or 3 to 4 tsp. tea mix per cup for iced tea) and place it into a teapot or a glass measuring cup.
- Heat the appropriate amount of filtered water to 180 degrees (simmering) and pour over tea mix.
- (Optional) Stir or mix the tea as it begins to steep.
- Steep three minutes.
- Strain into a tea cup, pouring it through a strainer or a #2 or #4 coffee filter is steeping in a measuring cup.
- If desired, you can warm up the filtered tea in the microwave briefly.
- (Optional) Use sugar, stevia, or honey if you would like a sweeter tea.
- (Optional) If the tea is brewed double strength, you can pour it over ice after adding a sweetener.
- (Optional) Compost the used filter with tea mix.