Beverage
Sri Lankan Tea with Mustard and Honey
About this dish
A warming and piquant infusion that pairs the boldness of Sri Lankan black tea with the gentle heat of mustard and the soothing sweetness of honey. Inspired by the island's spice gardens, this tea is a comforting ritual for slow mornings or quiet afternoons.
The tiniest grind of mustard seed releases a subtle kick that dances with the tea's tannins, while honey rounds off the edge. Ines Silva, our kitchen mystic, insists it tastes like a grandmother's remedy that actually works.
Ingredients
UK and US measurements are both included for every recipe.
Sri Lankan black tea
other1 tablespoon
mustard seeds
spice½ teaspoon
water
liquid1 cup (250 ml)
Imperial measurement: 1 cup
honey
other1 tablespoon
fresh ginger
herb1 thin slice (about 1/8 inch thick)
Imperial measurement: 1 thin slice
lemon wedge
fruit1 wedge
Method
Crush the mustard seeds
1 minutePlace the mustard seeds on a small cutting board and lightly crush them with the bottom of a heavy pan or a mortar and pestle. Frees the aroma without turning them to powder.
Boil water with ginger and mustard
2 minutesIn a small saucepan, bring the water to a boil. Add the crushed mustard seeds and ginger slice, and let it boil gently for 1 minute to infuse the water.
Add tea leaves and steep
4 minutesTurn off the heat and stir in the tea leaves. Let it steep for 3 to 4 minutes, until the colour deepens and the fragrance rises.
Strain and sweeten
1 minuteStrain the tea into a cup, discarding the spent spices. Stir in the honey while the tea is still hot, adjusting to taste.
Finish and serve
1 minuteSqueeze the lemon wedge into the tea if desired, and drink warm. Let the mustard settle? No, drink it right away, this tea waits for no one.
Equipment
- Saucepan
- Teapot
- Fine mesh strainer
- Teacup
- Measuring spoons
Nutrition facts
Tips
- If you cannot find Sri Lankan black tea, substitute with any high-quality Assam or Ceylon tea for a similarly malty base.
- The mustard seeds are crushed fresh rather than using prepared mustard, which contains vinegar and would change the flavor profile completely.
- For a vegan version, replace honey with maple syrup or agave nectar and keep the rest unchanged.
- Feel free to regulate the honey and lemon to your taste?this is comfort tea, not a lab experiment.
Serving suggestions
- Serve this tea as a companion to simple buttered toast or shortbread cookies for a cozy afternoon pick-me-up.
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Recipe by
Ines Silva
Specialises in Portuguese cuisineInes learned to cook bacalhau from her avó, who spoke only in proverbs. Ines now speaks only in proverbs too.
Describe yourself in three words: Mystical, grandmotherly wisdom with dry humor.