sheRbet dip tea

sheRbet dip tea

For a sourpuss kick, rim the cup in lemon juice and sugar.


tea, lemon verbena, liquorice root pieces, flavouring: liquorice, purple flower.


4 steps

  1. 2 tsp tea in teapot.
  2. Add water 100℃ ~ 400ml.
  3. Infuse for 3 mins.
  4. Strain leaves.
Dip cup in lemon juice then sugar.

More about making tea…

£4.50 (50g)