Orange peel tea

Ingredients

• 1 largeorange
• 2 tsptea leaves of your choice (the original recipe uses Da Hong Pao tea)
• 240 ml (8 oz)boiling water
• 1 tsp (optional)honey

Instructions

1. 1

   Wash the orange

   Wash the orange thoroughly.

2. 2

   Cut the top

   Slice about 1 inch off the top of the orange.

3. 3

   Scoop out fruit

   Scoop out the orange flesh and save it for another use or eat it.

4. 4

   Pierce the peel

   Use a toothpick to make about 20 holes in the bottom of the orange peel.

5. 5

   Set in a cup

   Place the peel in a V-shaped cup so it sits securely in the middle.

6. 6

   Add tea leaves

   Put 2 tsp of tea leaves into the orange peel. Add 1 tsp of honey if you would like a sweeter tea.

7. 7

   Pour the water

   Slowly pour boiling water over the tea leaves until the peel is full, then let it drip through. Refill the peel with boiling water 3 to 4 times, using 240 ml (8 oz) in total.

8. 8

   Discard and enjoy

   Dispose of the orange peel and tea leaves, then enjoy the tea.

What is orange peel tea?

This is a simple Chinese-style preparation in which tea is brewed inside a hollowed orange peel. The peel acts as a small steeping vessel and lends the drink a fresh citrus fragrance.

The method works with tea leaves of your choice, while the pierced base lets the brewed tea drip into the cup. It also makes use of an orange whose flesh can be eaten or saved separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 0g protein, 0g carbs, 0g fat.

The supplied per-serving figures are 100 kcal, 0 g protein, 0 g carbohydrate and 0 g fat. The tea leaves and orange peel mainly contribute aroma to the strained drink, while optional honey is the ingredient that adds carbohydrate; serve it with a substantial snack if you want a more filling pairing.

Choosing the tea

Tea leaves: Choose a tea you enjoy drinking plain; the original recipe uses Da Hong Pao. The citrus aroma will sit alongside the tea rather than replace its flavour.

Leaf quantity: Measure 2 tsp as directed. Very finely broken leaves may pass through the holes, so whole or larger leaves are easier to handle.

Preparing the orange

Cut top: Remove about 1 inch from the top so there is room to scoop out the flesh and add the leaves.

Pierced base: Make about 20 holes with a toothpick. They need to let the tea drain, while the peel should remain intact enough to hold the leaves.

Getting the drip-through right

Steady support: Set the peel in a V-shaped cup so it stays upright in the middle and can drain into the cup below.

Slow pour: Add the boiling water gradually and let it drip through before refilling. The recipe uses 3 to 4 refills, with 240 ml of water in total.

Sweetening and serving

Honey: Add 1 tsp to the leaves before pouring if you want a sweeter cup; otherwise leave it out.

Serving: Drink the tea while hot, and enjoy it on its own or alongside a small snack. The scooped-out orange flesh can be eaten separately.

Timing and texture cues

Brew time: The recipe takes about 15 minutes in total, including preparing the orange and letting the water pass through the peel.

Drainage: The water should trickle through the pierced base into the cup. If it does not drain, check that the holes are open and that the peel is not pressed against the cup.

Recipe notes & tips

• Wash the orange well before cutting and hollowing it.
• Save the scooped-out orange flesh to eat or use separately.
• Keep the peel upright in the V-shaped cup so the tea drains into the cup.
• Pour slowly to give the water time to pass through the peel.
• Use the full 240 ml of boiling water across 3 to 4 refills.

Variations

• Use another tea: Choose a different loose-leaf tea you enjoy with citrus.
• Add honey: Stir in the optional 1 tsp for a sweeter cup.
• Use a smaller orange: Choose one that still fits securely in your cup and can hold the leaves.
• Serve with the fruit: Eat the scooped-out orange flesh alongside the tea.

Common mistakes to avoid

• Cutting off too much: Keep the top cut to about 1 inch so the peel retains enough shape.
• Making too few holes: Pierce about 20 holes so the water can drip through.
• Pouring too quickly: Add the boiling water slowly and let each pour drain.
• Unsteady peel: Set it firmly in the V-shaped cup before adding tea leaves and water.

How to store

This tea is best enjoyed freshly brewed. Discard the used peel and leaves after serving; refrigerate any leftover brewed tea promptly and reheat it gently.

Frequently asked questions