I have graduated to a Japanese cast-iron teapot. Unlike my old pot, it works directly on a stovetop and keeps tea hot for as long as it rests on a lit tea warmer. It is gifting me richer experiences and I am enjoying experimenting with different ways of making tea. The lemongrass-juniper berry tea  relies as much on its ingredients as on its process for best results. The caffeine-less tea should look golden-brownish when made well and taste slightly lemony, peppery, a touch flowery and minty. Here’s how you make it:

You will need:

+ 1 tbs lemongrass

+ 3/4 tbs chamomile

+ 1/2 tsp crushed dried ginger

+ 1/4 tsp juniper berries

+ 1/4 tsp spearmint

+ 1/4 osmanthus flower

+ crushed cinnamon sticks

+ about 8 green peppercorns

+ a dash of cumin

Prep:

+ crush ginger, cinnamon and pepper together for a fused taste

+ mix in other ingredients

+ put tea into a roomy infuser, slightly coat inside of teapot with a tsp of water and fit infuser into pot

+ cover teapot and have it sit on low heat for no more than 2 minutes without additional water

(This makes the tea more fragrant and makes your space smell wonderful too)

+ pour cold water into pot while still on stovetop, through the infuser (my pot supports 24 ounces)

+ let tea warm up on low heat until about to boil

+ remove tea from stovetop before it boils (otherwise it splashes and makes a mess)

+ enjoy your tea at a slow pace

Happy November

—

JAO