Prep 10 mins
Cook 20 mins
A nice tea for Tangerine Lovers!
- 2 cups water
- 1 1⁄2 cups fresh tangerine juice or 1 1⁄2 cups orange juice
- 1⁄4 cup sugar, to taste
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 2 tea bags (black or orange pekoe)
- Heat water to boiling in large saucepan.
- Stir in tangerine juice, sugar, cinnamon and cloves.
- Heat to boiling.
- Simmer and stir until sugar dissolves.
- Remove from heat and add tea bags.
- Let steep 3 to 4 minutes.
- Serve Immediately.
I made this with fresh orange juice, orange pekoe tea, and Splenda. While I enjoyed it, I think I would like to try it with a different kind of tea (like Celestial Seasonings Bengal Spice). I think I would like more of a contrast in flavours (just a personal choice). Next time, I will use a cinammon stick instead of ground cinammon (because I felt the ground cinammon didn't blend as well as it should & left a residue). Made for Top Favorites of 2009 Tag-Feb'10.
Outstanding burst of fruit,made with freshly squeezed satsumas. The tea is hardly noticeable, but I suspect it adds a subtle depth of flavor. It is wonderful. The spices are complementary and do not dominate the taste at all. I probably was gilding the lily by using Constant Comment tea, but I didn't have any regular black tea. I recommend this highly!
I was searching for a recipe to use up three honey tangerines I had on the counter and this was perfect! I have to admit, I did change it a little bit! I used a broken up cinnamon stick, a star anise, fresh grated nutmeg, some of the tangerine zest, plus a handful of chai spice mix from World Spice in Seattle. It was absolutely divine! Thank you so much for this great idea.