Mary Lou Heiss says, "The bold flavors of these warm spices are tamed a bit so as to add a subtle flavor that imparts a nice bit of underlying heat without overpowering the delicacy of the tea."
Invigorating and Spicy Green Tea
"Green Tea" by Mary Lou Heiss
2 Tbsp (8 grams) medium-size loose-leaf green tea or 4 green tea bags
9 freshly cracked green or white cardamom pods
9 whole white peppercorns (recommend bruising/crushing to release more flavor)
1 3-inch piece cinnamon stick
4 cups boiling water
Put the tea leaves or tea bags into a pre-warmed large teapot and set aside. Place the spices in a 4-cup heatproof measuring cup and add the boiling water. Stir to mix, then let the spices infuse for 2 minutes. Quickly pour the infusion into the teapot, straining carefully to prevent the spices from going into the tea pot. Steep the tea in the spice infusion for an additional 2 minutes. Strain the brewed tea into teacups and serve immediately.
Notes/Results: Delicious. The warming spices are a nice change to the normal cup of green tea. One note--I tried this tea twice, the first time I just added the white peppercorns as the recipe stated but didn't get much peppery spice--tasting much more of the cardamom and cinnamon instead. It was good, but I really wanted the kick of the pepper so the second time I crushed the peppercorns a bit before adding them in and that made all the difference. If you want a milder-tasting spiced tea, you can just leave them whole. This tea was the perfect afternoon snack with a couple of the raw "donut holes" from yesterday's post. I will make it again.
Enjoy your weekend!