How to make fragrant tea from fruit and spices

Chef Tom Hunt advises against buying herbal tea from stores, instead recommending homemade blend for creating distinctive, personalized combinations without breaking the bank.

"I like to make my own tea out of foraged, preserved or saved ingredients from the garden, spice rack and fruit bowl, be that dandelion, goosegrass and rosemary from outside, fruit skins and peelings, and spices such as cinnamon, cardamom and ginger," he said.

The chef utilizes a variety of ingredients, with citrus peels being a key component. Whether fresh or dried, citrus peels can be stored in a jar for up to a year after drying.

According to Hunt, pre-packaged herbal teas can be expensive, but they're really simple to make with readily available ingredients.

Fruit peels are rich in aromatic compounds, making them perfect for tea.

To make a relaxing tea, the chef recommends combining fennel seeds with chamomile, orange zest, lemon balm, and cardamom seeds.

"I’m quite happy to have all the different ingredients floating around in the cup, but strain the tea first, if you prefer," he added.

Best way to make tea

If you're unsure about the best way to make tea, use a teapot. Clay, porcelain, or ceramic vessels are suitable for making tea.

Chef's tea recipe

For one serving of tea, you'll need the following ingredients:

• 3-6 fruit peelings, dried or fresh (apple, orange, pomegranate), preferably organic
• ¼ tsp dried herbs, or 1 sprig fresh (rosemary, sage, thyme; optional)
• 1 pinch spice (cinnamon, clove, vanilla), optional, to taste

Pour hot water over the mixture and let it steep under a lid for 5 minutes.

If you want a richer flavor, bring up to a simmer in a saucepan, cook for three minutes, then turn off the heat and steep for five minutes.