Most of the time I like my tea pure, but sometimes I like adding ingredients to spice things up (pun intended!). In Autumn I tend to reach for flavors like ginger, apple, pear, carrot, cinnamon and clove. This time of year I love mulled juices and ciders - It creates the best smell in the kitchen!
This recipe takes my favorite fall flavors, infused with High Mountain oolong for a mulled tea concoction which I've named Autumn in Alishan. Warming, fruity, sweet, spicy and with a satisfying thick body, this is the perfect mulled tea drink to make for sharing on cold days at home (and easy to prepare).
The freshness of the oolong, spiciness of the ginger, and sweetness of the apple balance together delightfully, bringing warmth and joy with each sip.
Autumn in Alishan
Prep time 15mins
- 8g High Mountain oolong (approximately 1 tbsp).
- 1.5 cups apple juice (we like Martinelli's brand)
- 1.5 cups water
- 5-6 slices fresh ginger
- 1 tsp brown sugar (to taste)
- Simmer apple juice, water and ginger together over the stove for 10 mins
- Once mixture tastes sweet and spicy, add High Mountain oolong leaves, and let it steep for around 3-5 mins until the leaves are fully open.
- Add brown sugar to taste (optional)
- Strain into mug, and enjoy!
Watch the recipe video here:
And there it is - As simple as that. The key is to make sure the initial infusion is spicy enough, and the tea is brewed just right (not too long). I like to taste along the way to make sure.
A great mulled tea recipe that is sure to delight your family and friends. I just love the smell as the oolong brews in the apple and ginger mixture. Would love to hear how your mulling experiments go! Comments welcome in the section below.