Posted by: Sylvia, aka Shucky | May 30, 2010

Constant Comment Tea

When I was a teenager, my idea of a great time was wandering down to Georgetown, visiting the National Cathedral in Washington, DC and then having a cup of Constant Comment Tea in a coffeehouse. Popular in the colonies since the 1700’s,  a small tin of the tea bags was almost $4.00 (a LOT of money in the 60’s),  so I figured out how to make it myself.

Thus whenever I have nice, juicy oranges on hand, I wash them and use a zester on them, and let the zest air-dry for a day or two. (If anyone is silly enough to ask you what they are, just tell them they are snail entrails for a new dish you’re trying…then ask them what they’re doing on Saturday night.)

Heat a teapot with boiling water, and bring fresh water to boil.

Drain the pot, add

  • 3 teabags orange pekoe tea (4 if you like your tea very strong)
  • 1 t. orange zest (to taste)
  • 3 whole cloves (to taste)
  • a small sliver of cinnamon (optional)
  • boiling water

Let infuse for a few minutes before pouring. Offer with honey or sugar on the side.

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