A cup that leans into winter spice rather than fruit: the green tea base stays light, but cardamom, cinnamon and clove push it toward mulled-wine territory, with hibiscus and berry notes for tartness and a trace of almond underneath. Brewed, the liquor comes out aquamarine — a lighter colour than the spice profile suggests — and the cup carries the aromatics before any real weight of flavour arrives, since the green tea is deliberately kept delicate rather than letting the spices dominate.
Chinese green tea forms the bulk of the blend, with whole cardamom pods and cardamom seeds, cinnamon pieces, almond pieces, hibiscus blossoms, cloves, natural flavouring and blue cornflowers rounding it out. The almond content means this one is off-limits for nut allergies. Tasting notes run to hibiscus, fruity berries, nutty almond, and the cinnamon-clove spice mix that gives the tea its name.
Brew it at 75-80°C for two to three minutes, adjusting toward the longer end if a stronger spice character is wanted. It works straight, and also takes well to being served cold as an iced tea, which suits the berry and hibiscus notes better than a straight hot cup does. Store it away from light and strong odours in a sealed container to keep the spice aromatics from fading.
