Today we have a special guest post by my favorite (ie only) brother - this is his recipe and writing :)
Hello! I’m Hans, Chef Uy’s younger brother and often a sous chef in her kitchen (I’m sometimes
mentioned in her recipes). However, I’m here with a special recipe of my own, my honey mint
Bigelow Mint Medley tea bags or some similar mint green tea (I’ve run out of my Charleston green tea, but I’ve found that Bigelow works just as well)
Fresh mint leaves
I would use one Bigelow tea bag for every 200mL of tea you plan on making, as well
as a nice bunch of mint leaves that I just soak in the hot water with the tea. I’m really picky** about
not soaking the tea bags too long since that makes the tea bitter, so just soak them for about a
minute, bobbing the tea bags in the water a few times to get the flavor out. Afterwards, remove
the tea bags and mint leaves and let the tea sit until it is just warm, not boiling hot. Do not
immediately pour the tea into the pitcher, as the sudden heat may crack the pitcher.
wait for the tea to cool down a bit, add the honey and sugar into the empty pitcher. Once the tea
is the right temperature, carefully pour it into the pitcher. Since the tea is still warm, it shouldn’t
be too hard to get the sugar and honey to mix.
Once all the tea is made, put it in the refrigerator
until it is cold and ready to serve.
** Ok, Chef Uy can't help comment that "really picky" is an huge understatement. He was positively horrified when I suggest he let it sit and go to something else. Apparently, I'm terribly uncultured since I'm content drinking the "bitter dredges of mushy leaves." My apologies to the tea connoisseur of the family.