Name: Standard Peach Ceylon Cup (Vanilla and Bay)
Total time: 6 min
Yield: Serves 1
Cuisine: British
Ingredients: 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; A thin-walled glass mug or fine china cup, 250ml capacity, pre-warmed

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.

⏱ 6 min 🍽 Serves 1 📊 Easy 📚 Fruit Tea Recipes

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
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.

What you'll end up with: A clear gold amber cup flecked with vanilla seeds: peach and vanilla on the nose, bay through the middle, a brisk Ceylon finish, like a poached peach in cup form.

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🛒 Made with this tea

Hyson Peach Infused Black Tea, 32 Tea Bags 32g£5.25