Name: Citrus Burst Black Tea Blend
Total time: PLACEHOLDER
Ingredients: ⅔ cup dried lemon verbena; ⅓ cup coriander seeds; ⅓ cup dried orange peel; ⅓ cup black tea leaves

Why This Recipe Works

We wanted to make our own blend at home so we could keep it on hand whenever the craving for a cup strikes—while also controlling the ingredients. We experimented with different forms of this dried blend combination, including lemon peel and lemon balm, but our hands-down favorite was lemon verbena. It added a lemon curd–like richness to the tea because it was both sour and herbal-sweet tasting. To play up the citrus aspect of this tea, dried orange peel brought some floral notes to our blend, while coriander seeds, which already have a citrusy flavor, added savory depth. We used a spice grinder to break up the lemon verbena into manageable and uniform pieces for a well-balanced citrus and black tea flavor.

Before You Begin

A boldly flavored tea such as Assam is ideal for this recipe; alternatively, use Irish or English breakfast tea. If you have one, a mortar and pestle can be used to crush the spices.

Instructions

Pulse lemon verbena in spice grinder until coarsely ground and pieces are no larger than ½ inch, about 3 pulses. Add coriander seeds and orange peel and pulse until coarsely ground and pieces of lemon verbena are no larger than ¼ inch, about 4 pulses. Transfer to small bowl and stir in black tea. (Tea blend can be stored in airtight container at room temperature for up to 3 months.)

to make one cup tea

Add 2 teaspoons tea blend to tea infuser or tea sachet. Steep tea mixture with 1 cup boiling water in teacup, covered, for 5 minutes. Remove tea infuser and serve immediately.