{
    "id": 1011167,
    "title": "Standard Pure Camomile Cup (Polish Linden Honey and Apple)",
    "slug": "standard-pure-camomile-cup-polish-linden-honey-and-apple",
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    "url": "https://teas.co.uk/recipes/camomile-tea/standard-pure-camomile-cup-polish-linden-honey-and-apple/",
    "modified": "2025-12-27T17:14:00+00:00",
    "excerpt": "A Polish-style Loyd Pure Camomile cup with a thin slice of fresh apple at the steep and linden honey stirred in at the end.",
    "content_text": "Loyd Pure Camomile is just the flower, no flavourings, and it takes a quiet Polish treatment well: a thin slice of fresh apple dropped in with the bag, and a little Polish linden honey (lipowy miod) stirred in at the end. Linden honey is the natural partner here, its bee-foraged linden-flower note sitting alongside the camomile, and the apple gives the cup a soft sweet body against the floral. The pyramid gives the flower room to open.\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Standard Pure Camomile Cup (Polish Linden Honey and Apple) recipe. Canonical: https://teas.co.uk/recipes/camomile-tea/standard-pure-camomile-cup-polish-linden-honey-and-apple/Camomile rewards a bit of care. Use water just off the boil, around 95 degrees, since a full boil scorches the flower, and cover the cup with a saucer the moment you pour, because camomile loses most of its aroma to the air otherwise. Steep six minutes covered, then lift the saucer and tip the condensate back in, as that is concentrated flavour. Put the apple in at the start so it softens and sweetens through the brew, and stir the honey in once the cup has dropped to about 65 degrees so its aroma survives.",
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            "https://teas.co.uk/wiki/chamomile-tea/"
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            "prep": "8 min",
            "serves": "Serves 1",
            "difficulty": "Easy",
            "ingredients": [
                "1 Loyd Pure Camomile pyramid tea bag",
                "250ml filtered water at 95°C (just off the boil)",
                "1 thin slice of fresh unwaxed apple (about 5mm, with skin), Cox or Braeburn",
                "1/2 teaspoon Polish linden honey (lipowy miod; or a quality acacia honey as substitute)",
                "1 small saucer for covering during the steep",
                "A thin-walled glass mug or fine china cup, 250ml capacity, pre-warmed"
            ],
            "method": [
                "Pre-warm the mug by filling with hot tap water and emptying it just before brewing.",
                "Drop the Loyd Pure Camomile pyramid bag into the warmed mug. Drop the thin slice of fresh apple in beside it.",
                "Bring the kettle to a full rolling boil then switch off and wait 30 seconds; this drops the water to 95 degrees, which is right for camomile flower.",
                "Pour 250ml of the 95-degree water straight over the bag and the apple slice. Cover with the saucer immediately. Camomile loses most of its aroma uncovered.",
                "Steep six minutes under the saucer. The apple slice softens and releases its sugars across the steep.",
                "Lift the saucer carefully (the condensate underneath is concentrated flavour; tip back into the cup). Lift the bag out and discard. Leave the apple slice in the cup for the first half of drinking; it keeps perfuming and sweetening as you drink.",
                "Wait 90 seconds for the cup to cool to roughly 65 degrees. Stir in the 1/2 teaspoon of Polish linden honey.",
                "Drink hot. The cup builds: camomile flower and fresh apple on the nose, soft linden honey through the middle, a long Polish-shaped quiet finish."
            ],
            "outcome": "A clear deep-gold cup with a thin slice of fresh apple floating in it: camomile flower and apple on the nose, linden honey through the middle, a long quiet finish.",
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