Sencha-hibiscus tea



Step 1

In an electric kettle or small pot, heat 1½ cups water to 160 degrees F. Place Sencha bags in a teapot, then add hot water and steep for 4 minutes.

Step 2

Remove the tea bags and add another ½ cup hot water along with the sorrel and mint. Steep for 2 minutes more and strain, if desired, into mugs. Garnish with more fresh mint.

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Photography by Robert Bredvad