Place tea, cinnamon, cardamom, cloves, currants/raisins, ginger, nutmeg, orange zest, and vanilla powder in a bowl and mix together. NOTE: If using vanilla extract blend well through dry ingredients, allowing the entire mixture to dry.
Use one teaspoon of tea mixture per each 6-ounce cup of tea. One heaping teaspoon of tea mixer per #2 T-sac may be used per 2 to 3 cup tea pot. One prepared tea bag containing leaf tea will brew 2 to 3 cups of tea.
Preheat a teapot or “hot the pot” by rinsing it out with hot water. By insulating the teapot, it keeps the tea hot during the brewing process.
Bring the fresh cold water to a full rolling boil. Remove from the heat quickly as to not allow the oxygen to escape from the water. Water that has been reheated gives tea a flat taste. Only boiling water can extract the full flavor and benefit from the leaves.
Use one teaspoonful of tea mixture or one tea bag per cup (6 ounces) of water. Pour boiling water over the tea.
Let steep for 7 to 10 minutes. Do not judge the strength of your tea by its color. It takes time for the leaves to unfold and release their flavor. If you prefer your tea less strong, add hot water after the brewing period. Always decant the tea before serving.
If Chai is desired add warmed milk to taste.
Tea Enhancers: Sugar, Honey, Candied Ginger, or Orange Rind.
* 1 orange = 2 tablespoons grated zest.
Ellen's Holiday Tea Blend Recipe: https://whatscookingamerica.net/EllenEaston/HolidayTeaTreats.htm