Standard Lemon Ceylon Cup (Honey and Thyme)

teas.co.uk · 6 min · Serves 1

You'll need

• 1 Hyson Lemon Infused Black Tea bag (single origin Ceylon with natural lemon, Lion Logo)
• 250ml filtered water at a full rolling boil (100°C)
• 1 small fresh thyme sprig (about 4 to 6 small leaves on a stem; do not use dried)
• 1 teaspoon clear acacia or wildflower honey (Greek wildflower honey if you have access; UK acacia is the next best)
• 1 thin slice of fresh unwaxed lemon, optional, floated on top
• 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 Lemon Infused Black Tea bag into the warmed mug. Drop the small fresh thyme sprig in beside it; the thyme needs the full three minute steep to release its volatile oils properly.
3. Bring the kettle to a full rolling boil. Pour 250ml of the freshly boiled water straight over the bag and the thyme.
4. Set a three minute timer. Do not cover; the cup wants air contact during the steep to keep the lemon notes bright.
5. At three minutes, lift the bag and the thyme sprig out with a teaspoon. Press the bag gently against the side; discard both.
6. Wait about 90 seconds for the cup to cool to roughly 65 degrees (still hot but no longer scalding; you should be able to hold the side of the glass without flinching). Stir in the 1 teaspoon of clear acacia honey at this temperature; honey aromatics survive at 65 but flash off above 70.
7. Float the optional fresh lemon slice on top of the cup. Drink slowly, black, no milk. The first sip brings the lemon and honey forward; the thyme aroma sits underneath through the middle; the finish is brisk Ceylon all the way down.

Recipe: https://teas.co.uk/recipes/fruit tea/standard lemon ceylon cup honey and thyme/