When my daughter was in South Africa, she learned to make proper British tea…boiling the water, steeping a good tea in a pot, and serving it on a tray with teacups, sugar, milk or cream, and small demi-tasse spoons. And some sort of savory or sweet morsel to eat. I still like that in the afternoon.
But I’ve also sampled pretty much every flavored and herbal tea I can find. I’ve settled on some favorites: peppermint, which I also grow in pots outside, raspberry, and chai. I also like adding flavors: for iced tea, a little vanilla and some sliced peaches make a lovely peach Melba tea. If you made the strawberry butter from yesterday’s post, and saved the strawberry juice, add a tablespoon or two to a glass of ice tea.