Exact quantities, then the method.
A peach Ceylon cup is lifted out of the ordinary by two small additions: a torn fresh bay leaf in with the bag, and a scrape of vanilla seeds stirred in at the end. Peach, bay and vanilla are the classic poached-peach triad (the bones of Escoffier's peche melba), and on a peach-and-Ceylon bag they make the cup taste of a poached white peach in syrup. Brew the Ceylon at a full boil so the black-tea backbone holds, and drink it black.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Standard Peach Ceylon Cup (Vanilla and Bay) recipe. Canonical: https://teas.co.uk/recipes/fruit-tea/standard-peach-ceylon-cup-vanilla-and-bay/
It uses Hyson Peach Infused Black Tea, single-origin Ceylon with a natural peach note. One mug, three and a half minutes.
You'll need
- 1 Hyson Peach Infused Black Tea bag (single-origin Ceylon, natural peach note, Lion Logo)
- 250ml filtered water at a full rolling boil (100°C)
- 1 small fresh bay leaf, lightly torn at the edge (or 1/2 dried bay leaf)
- 1/4 teaspoon of seeds scraped from a vanilla pod (or 1/4 teaspoon of vanilla bean paste; not vanilla extract, which is mostly alcohol)
- 1 thin slice of unwaxed lemon, optional, on the saucer
Equipment
- A thin-walled glass mug or fine china cup, 250ml capacity, pre-warmed
Method
- Pre-warm the mug with hot water and tip it out.
- Drop the peach Ceylon bag into the mug. Tear the fresh bay leaf at the edge to release its aroma and drop it in beside the bag.
- Pour 250ml of water at a full rolling boil over the bag and bay. Ceylon wants the full boil for its backbone to hold up under the fruit.
- Steep three and a half minutes, uncovered, then lift out the bag and the bay leaf.
- Scrape a quarter teaspoon of vanilla seeds from a split pod and stir them through; they disperse as fine specks. Drink it black, with no milk, to taste the peach properly.
The tea it is made with, and what to make next.
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Brewed with: Hyson Peach Infused Black Tea, 32 Tea Bags 32g
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