Ingredients:
- 4 tangerines, or 2 oranges
- 1 piece (4 inches/10 cm) gingerroot
- 2 bunches spearmint stems removed
- 1 cup (250 mL) green tea leaves, such as gunpowder
Method:
- Peel rind from tangerines (remove pith); place on rack. Slice gingerroot into 1/8-inch (3 mm) thick slices; place on rack. Remove leaves from spearmint; place on rack. Let dry at room temperature until brittle, about 24 hours. Break into 1-inch (2.5 cm) pieces.
- In bowl, mix together tangerine rind, ginger, mint leaves and tea leaves. Spoon into decorative bag or airtight jar. Makes about 30 servings.
