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
• A thin walled glass mug or fine china cup, 250ml capacity, pre warmed

Method

1. Pre warm the mug by filling with hot tap water and emptying it just before brewing.
2. Drop the Hyson Blackcurrant Infused Black Tea bag into the warmed mug. Drop the whole star anise in beside it.
3. Bring the kettle to a full rolling boil. 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. Lift the star anise out and discard (its work is done; a star anise steeped beyond three minutes goes medicinal).
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/