High Hoop Tea Recipe

Boil and Steep

Bring 2 cups water to a rolling boil in a kettle or small saucepan. Once boiling, remove from heat and add 2 tsp black tea leaves, 1 tbsp thinly sliced fresh ginger, and 1 tsp dried lavender buds. Cover and steep for 4–5 minutes for a robust flavor (3–4 minutes for a lighter cup).

Strain the steeped tea through a fine mesh sieve into a heatproof pitcher to remove tea leaves, ginger slices, and lavender. Press gently on solids with the back of a spoon to extract flavor, then discard solids.

While the tea is still warm (not boiling), stir in 1.5 tbs honey until fully dissolved.

Add 1 tbsp fresh lemon juice and 1 tsp orange zest to the warm sweetened tea. Stir to combine and taste; adjust honey or lemon to personal preference.

Bruise 6 fresh mint leaves lightly between your fingers to release oils, then add them to the warm tea. Let the herbs sit in the tea for 3 minutes to infuse aroma, then remove the mint leaves (or leave them in for stronger flavor).

To serve hot: Pour the infused tea into mugs, garnish with a lemon wheel and a mint sprig, and enjoy immediately.

To serve iced (High Hoop Tea style): Fill a serving glass with 1 cup ice. Pour the prepared tea over the ice until the glass is about two-thirds full. Top with up to 1 cup chilled sparkling water for effervescence (optional), gently stir once to combine. Garnish with a lemon wheel and a mint sprig.

Taste and adjust: if too tart, add a little more honey; if too strong, add more sparkling water or plain water to balance. Serve immediately.