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Tea with Cloves and Cinnamon
Instructions
Brew the loose tea with boiling water.
Let it steep well. A teapot or a sealed glass jar works for this. Leave it undisturbed for 10 minutes.
Meanwhile, brew the cinnamon sticks with boiling water in a separate glass.
Grate a little grapefruit zest on a fine grater. Half a teaspoon is enough. If you are a fan of citrus flavours, take a little more. Do not throw away the excess zest: it dries quickly, keeps very well and always comes in handy in cooking.
Combine the spices.
I will start with the cloves. Drop the buds into the glass with the steeped cinnamon and watch closely. The process is as fascinating as Christmas fortune-telling. The reading goes like this: if they sink to the bottom – excellent; if they stay afloat in a vertical position – good; if they float horizontally – bad, you can throw them away. The healing essential oils make clove buds heavy, while light, empty buds no longer contain any benefit.High temperatures are harmful to clove buds; it is best to immerse them only in warm liquid.
Take out the "useless" specimen. Two buds are quite enough for a litre of tea – with three the flavour can already be slightly fiery, not like chilli pepper, but still. Add the grapefruit zest.
Strain the steeped tea through a fine sieve.
All that is left is to combine the rich tea with the spiced infusion.
This is the kind of ensemble I get.
It is time to enjoy a truly delicious tea. The spices will fully reveal the flavour and aroma – bringing pleasure and a sense of calm.Have a pleasant and heartfelt tea break!
Tips
- 1
No more than 2–3 clove buds per litre – this is a concentrated spice, and an excess will give a "fiery" taste that overpowers the tea.
- 2
Immerse the cloves in warm, not boiling, liquid – high temperatures "kill" the buds. The "float" test: good ones sink, empty ones float.
- 3
Use cinnamon sticks, not powder – sticks release their aroma gradually, while powder "clogs" the tea and leaves sediment.
- 4
Add honey to cooled tea (50 °C) – otherwise the enzymes and vitamins are destroyed. The same principle works in other spiced teas.
FAQ
What can replace grapefruit zest? +
Alternatives: lemon zest (brighter, more citrusy), orange (sweeter, with a "pine" aroma), mandarin (milder, with a festive note), lime (a more "tequila"-like sharpness), dried zest (1 tsp = 1/2 tsp of fresh). Grapefruit zest is more "bitter" and contrasts beautifully with the cloves. For a wintry "mulled-wine effect" – use orange and mandarin together. Always take zest from an unwashed surface, only the top yellow/orange layer (the white part is bitter). Dried, it keeps for up to 6 months in a glass jar.
Which tea should you choose? +
The best option is a quality loose black tea: Ceylon (OP/FP grades), Indian Assam, Kenyan. Avoid tea bags – they contain low-quality "dust" and the spices will not "open up". Green tea with cloves is an unfortunate combination, the flavour "clashes". White tea or oolong is possible, but their mild taste will be "lost". For this recipe – a classic strong black tea. You can also use granulated tea (CTC) – it gives a rich infusion faster. The main thing is that it is loose, not in bags.
How long does brewed tea keep? +
Freshly brewed – in a thermos for 4–6 hours, in an ordinary teapot – 1–2 hours at room temperature. In the refrigerator – up to 12 hours. I do not recommend longer – the spices will "open up" and turn bitter, and the vitamins will oxidise. To keep some "in reserve" – brew a strong concentrate without spices, store it in the refrigerator, and dilute each portion with boiling water and fresh spices (cloves, zest, honey). This saves time in the morning. Pour out the leftovers from the teapot – old tea is not good for you.
What are the benefits of this tea? +
Cloves are an antiseptic, help with colds, improve digestion and are rich in manganese and omega-3. Cinnamon lowers blood sugar levels, has an anti-inflammatory effect and a warming action. Citrus zest provides vitamin C and essential oils and supports immunity. Honey is a source of glucose, fructose and trace elements and has an antibacterial effect. Together they make an excellent "winter" drink for preventing colds. But do not use it to replace water – 1–2 cups a day is enough.
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