Ingredients
- 1 tablespoon powdered dehydrated mango peel
- 1 tablespoon powdered dehydrated papaya peel
- 1 tablespoon powdered dehydrated pineapple
- 1 tablespoon dehydrated honeysuckle flowers
- 4 to 5 cups boiling water
Instructions
- Grind the mango peel, papaya peel and pineapple finer than feels necessary. Peel powder that is still gritty drops straight to the bottom of the pot and takes its flavour down with it.
- Brew these in a fine mesh basket or a paper filter bag. An ordinary tea ball is built for leaves and lets most of a powder through into the cup as sediment.
- Add the honeysuckle flowers whole, sitting on top of the powders. The flowers are delicate beside three fruits and crushing them spends everything in the first minute rather than across the steep.
- Pour the boiling water over and leave it standing at least twenty minutes. Fruit peel gives up its flavour far more slowly than a tea leaf, and a short brew tastes mostly of hot water.
- Taste it before you decide to reheat. This blend keeps strengthening the whole time it sits, and beyond about forty minutes the papaya peel turns faintly bitter at the back of the throat.
- Store the dry blend rather than the brewed tea, in a small jar away from the stove, and use it inside six months. When an open jar no longer smells of anything, the cup will not either.
