In my stocking this year my daughter (aka ‘elf’ – see left-over pasta) secreted two tins of tea she’d collected when last in Shanghai.
One was rosemary tea – nice, a little astringent, but I think simply picking a twig of rosemary and infusing it in boiling water achieves a better result.
The other was grapefruit pip tea. I had no idea you could make an infusion with grapefruit pips… in any case, you can, and it tastes a little of hay… a little bitter. Half a teaspoon
of honey improves it, but if you are wondering whether to buy search further along the shelf for something else….
