Standard Blackcurrant Ceylon Cup (Star Anise and Honey)

teas.co.uk · 6 min · Serves 1

You'll need

• 1 Hyson Blackcurrant Infused Black Tea bag
• 250ml filtered water at a full rolling boil (100°C)
• 1 whole star anise (do not break it; the intact petals release across three minutes properly)
• 1/2 teaspoon clear acacia honey
• 1 thin slice of unwaxed lemon, optional, on the saucer

Method

1. Warm the blackcurrant mug first with hot tap water, emptying it just before you brew.
2. Drop the Hyson Blackcurrant Infused Black Tea bag into the warmed mug. Drop the whole star anise in beside it.
3. Rolling boil in the kettle for the blackcurrant. Pour 250ml of the freshly boiled water straight over the bag and the star anise.
4. Set a three minute timer. Do not cover.
5. At three minutes, lift the bag out with a teaspoon. Take out the star anise and discard it (its work is done; left beyond three minutes, star anise turns harsh).
6. Wait 90 seconds for the cup to cool to roughly 65 degrees. Stir in the 1/2 teaspoon of clear acacia honey at this temperature; honey aromatics survive at 65 but flash off above 70.
7. Lay the optional thin lemon slice on the saucer beside the cup if using; the lemon perfumes from the side without acidifying the cup.
8. Drink hot, black, no milk. The first sips bring blackcurrant and star anise forward; the middle of the cup is brisk Ceylon with the honey rounding underneath; the finish is the warm anise note coming through at the bottom.

Recipe: https://teas.co.uk/recipes/fruit tea/standard blackcurrant ceylon cup star anise and honey/