Step By Step
Make a strong infusion.
Use double the amount of tea leaves to make a stronger infusion.
Use fresh, cold water for optimum flavor. Peak water condition is: low mineral, low chemical, and filtered with reverse osmosis. Heavy mineral water will render tea and herbs “flat”. Fast-flowing, glacial melt from high in the mountains during spring run-off would be the very best water for your palate.
Let it steep.
Steeping for 5-10 minutes creates a strong infusion, perfect for syrup!
Add 2 cups of sugar into a pot with the infusion.
Use 2 cups of sugar per 1 cup of water, or in this case, tea or tisane.
Heat over medium high heat until boiled. Don’t forget to stir so the sugar dissolves evenly!
Whip up a quick drink.
Choose any alcohol you like – our favorite to mix with tea syrups is champagne.
Before taking a sip, take a moment to appreciate the character and aroma and discover that peace can be found in a teacup!