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This perfumed brew is a cozy treat paired with croissants and jam for a weekend breakfast.
Steep the teabags, cinnamon sticks, and lemon slices in the freshly boiled water for 5 minutes. Remove the teabags and cinnamon sticks; serve hot.
Makes 4 servings.
I'm not sure why Americans are so afraid of tea. They seem to know how to drink strong coffee well enough. But when it comes to tea, they're sure to try to stretch 1 tea bag to two cups of a disappointing, flat, weak concoction I would never deign to call tea. I suppose that's why this recipe dares to hope that two teabags will suffice to infuse four cups of boiling water with something resembling flavor. PLEASE. If you must use teabags, at least use one per cup. But for a better all-around experience, try loose tea, one teaspoon per cup, if you please (and yes, you should strain it, unless, of course, you like to chew your tea). Simmer four minutes for green tea, five for most others.
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