I like to make this tea in the early morning before the summer heat and noise of the day start to blur together. It sits in the fridge like a pause I can return to, something steady and floral that softens the edges of whatever is happening outside the glass.
Hibana Tea
Ingredients
- 4 cups water
- 2 tablespoons loose black tea (or 3 tea bags)
- 2 tablespoons loose hibiscus tea (or 3 tea bags)
- 3–4 tablespoons tablespoons honey
- 1–2 tablespoons fresh lemon juice
- Tulip petals, mint, citrus slices, edible flowers for garnish* (see Note) *Note: If using edible flowers, be sure to choose ones that have not been treated with pesticides in the garden.
Notes
Bring water to a boil in a medium pot, remove from heat, add teas, steep 10–15 minutes. Strain loose tea and discard. Stir in honey while slightly warm and let cool completely. Add lemon juice and chill in the fridge or serve over ice. Refrigerate for up to 1 week. Makes 1 quart.
