Standard Strawberry Ceylon Cup (Black Pepper Lift)

teas.co.uk · 6 min · Serves 1

You'll need

• 1 Hyson Strawberry Infused Black Tea bag (single origin Ceylon, natural strawberry note, Lion Logo)
• 250ml filtered water at a full rolling boil (100°C)
• 1 whole black peppercorn, cracked between the fingers (a firm pinch is enough; do not powder it)
• 1 thin strip of pared unwaxed lemon peel, 4cm long, laid on the saucer
• 1 small saucer to hold the cup and the lemon peel
• 1 thin walled glass mug or fine china cup, 250ml capacity, pre warmed (glass shows off the pink amber colour better)
• 1 fresh strawberry slice, optional, to garnish at the end

Method

1. Pre warm the mug with hot water and tip it out.
2. Drop the strawberry Ceylon bag into the mug. Crack one black peppercorn between your fingers, a firm pinch so it fractures but doesn't powder, and drop the pieces in beside the bag.
3. Pour 250ml of water at a full rolling boil over the bag and pepper. Ceylon wants the full boil for its brisk backbone to hold up under the fruit.
4. Steep three minutes, uncovered. Lift the bag out and press it once against the side, without squeezing hard. Leave the cracked pepper in; it keeps lifting the strawberry as you drink.
5. Drink it black to taste the strawberry properly, with a fresh strawberry slice floated on top if you have one.

Recipe: https://teas.co.uk/recipes/fruit tea/standard strawberry ceylon cup black pepper lift/