Today is Easter Saturday, being the third day of the Danish Easter vacation. And today it is time for making your own Easter tea. Instead of using various spieces as done in Christmas tea, I decided to use the approach, when making this Elder flower tea. As the violet petals are dry, where was no need for drying them, before mixing them with the tea.
UPDATE 13 March 2016:
These Easter eggs are being forward for the monthly blogging event Tea Time Treats having the theme of Easter and Spring. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.
Easter Tea with violet and orange: - 50 g tea
- 50 g Assam tea
- 1 orange (organic) - only the zest
- 2 tablespoons of violet petels
- Use a citrus peeler to remove the zeat in a thin layer from the orange
- Let the orange peel dry for 2-4 hours on top of a warm radiator.
- Remove all the petals from the violets. As they seem to be dry, where is no need for drying them.
- Mix the tea with the dried orange zest and violet petals together in glass, which is air tight.
- Let the tea stand for a few hours, before making the first cup/pot of tea.