Spiced Orange Tea

    Recipe Picture:Spiced Orange Tea
    1

    Spiced Orange Tea

    (5)
    10min


    5 people made this

    Cinnamon sticks, cloves, dried orange peel, peppercorns and black tea leaves combine to make a spicy aromatic and slightly citrus tea. Makes a great food gift.

    Ingredients
    Serves: 8 

    • 1 cinnamon stick, broken into pieces
    • 8 whole cloves
    • 2 tablespoons dried orange peel
    • 8 whole black peppercorns
    • 7 tablespoons loose black tea

    Directions
    Preparation:10min  ›  Ready in:10min 

    1. Combine all ingredients and store in an air-tight container for several days.
    2. To prepare tea: Put the kettle on and take off just before the boil. Steep the tea mixture for 2 to 5 minutes, allowing 1 spoon of tea per cup.
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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (4)

    by
    0

    The orange flavour is fairly noticeable, but the clove/cinnamon is subtle to say the least. This wasn't bad, but I think I'll stick with my store-bought orange spice teabags. Thanks anyway.  -  29 Sep 2008

    by
    10

    Probably ok, but have found that adding just orange peel to a tea doesn't do much, even after aging. What is needed is a pure water soluble extract (the kind with alcohol) - adds more flavor, doesn't fade out, doesn't leave bitter after taste either (like I found out the hard way that the essential oils for making candy do!). I weigh the tea (I make big batches, for gifts), multiple the weight by 3%, add that much of the extract (by weight) with a spray bottle, let it dry spread out, loosely covered with a lid, about an hour. For 8 oz of loose tea, for example, I use about 1.9 oz weight of the extract. Then add other ingredients like some vanilla bean, some cardamon.  -  17 Dec 2009  (Review from Allrecipes USA and Canada)

    by
    7

    The orange flavor is fairly noticeable, but the clove/cinnamon is subtle to say the least. This wasn't bad, but I think I'll stick with my store-bought orange spice teabags. Thanks anyway.  -  10 May 2006  (Review from Allrecipes USA and Canada)

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