Holiday Tea
Makes 16 (2-ounce) loose-leaf portions
  • 2 oranges
  • 1 lemon
  • 2 pounds Ceylon FOP or BOP grade loose black tea
  • 6 cinnamon sticks, broken into small pieces
  • 2 vanilla beans, chopped
  • 12 cloves, broken
  1. Preheat oven to 200°. Line a rimmed baking sheet with parchment paper.
  2. Using a vegetable peeler, trim off only the colored part of the peel from oranges and lemon. Spread citrus peels on prepared baking sheet.
  3. Bake for 25 to 30 minutes until peels curl up and turn stiff. Transfer dried peels to a cutting surface, and cut into ¼-inch pieces.
  4. In a large bowl, combine dried peels, tea, cinnamon sticks, vanilla beans, and cloves, stirring gently by hand. Store in a large airtight plastic bag for 3 days to allow flavors to meld.
  5. Divide into 2-ounce portions, and place each portion in a clear gift bag or small jar. If desired, add a label with the following steeping instructions: Use 1 teaspoon loose tea to 8 ounces boiling water, and steep for 3 to 5 minutes. To enhance the cinnamon notes, add a pinch of sugar before drinking.
Recipe by TeaTime Magazine at