Standard Peach Ceylon Cup (Vanilla and Bay)

teas.co.uk · 6 min · Serves 1

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

1. Pre warm the mug with hot water and tip it out.
2. 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.
3. 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.
4. Steep three and a half minutes, uncovered, then lift out the bag and the bay leaf.
5. 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.

Recipe: https://teas.co.uk/recipes/fruit tea/standard peach ceylon cup vanilla and bay/