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Recipe: Spring morning tea

I love this early spring feeling. A morning walk is time for thinking, and thinking brings on the almost overwhelming burst of creative and culinary possibilities, along with the energy and inspiration to actually get them done.

The peppercorns in this tea lend a fortifying hotness to the bright mint. Treat yourself to some of the season’s timid freshness with a steaming cup of this blend.

Spring Morning Tea

  • 2 cups boiling water
  • 2 tbsp high quality green tea, loose leaf
  • 1 tsp lemon zest
  • 1 tsp pink peppercorns
  • 1 handful fresh mint babies (they’ll grow back fast, promise)
  • honey to taste

Boil the water, take it off the heat, and add the tea, zest, and mint. Allow to steep and infuse for five minutes. Strain and enjoy with honey.


  • Blissful Baker 4 years ago

    This looks beautiful! I do love tea, so I may be bias. You seem to enjoy using pink peppercorns in your recipes lately. Any particular reason?

  • lucy 4 years ago

    my mint is not up yet