I usually only drink plain, single source teas, what this site is mostly about, but for whatever reasons I've been branching out a bit lately. Given that, I went ahead and tried to make a Christmas blend, based on seeing others mentioned. Oddly enough the idea of making eggnog sort of also triggered it.
To cut all that rambling short, here is the general recipe I went with, not meant as some sort of optimum, just what I made:black tea:
wouldn't matter so much, Ceylon or whatever would do, but less astringent would work better if the idea isn't to go towards a milk and sugar blend. I mixed Vietnamese and Indonesian teas I had on hand.fruit:
only orange peel is essential to most versions, but while I was oven-drying that I mixed in dark cherry and nectarine we had on hand, in the case of the latter the peel and some thin slices (dried). apple would be another obvious possibility. one version I read of mentioned pear, and other berries could make sense. spice:
clove and cinnamon are the main ones mentioned, but I also added vanilla (the pod), nutmeg, and a dash of salt. one recipe I ran across mentioned pepper, back to a standard in masala chai.
I made the tea like a masala chai, using both the boiling process and adding milk and sugar. The tea would work just fine steeped, and drank plain, without those, I just tried it first the other way since it's easier, and I'll experiment with other versions with the rest of the fruit.
I'm wondering how fruit blends in general really infuse the fruit anywhere near as fast as the tea since a five minute boiling point steep is an awful lot of brewing for a black tea, but for a thin piece of dried fruit it would just start soaking it. But I don't know enough about them to get that, and I'll be no expert based on this short stint at experimenting.
That's pretty much the basics, but I'll add the related blog post here with more pictures and some links about other references:http://teaintheancientworld.blogspot.com/2015/12/an-extreme-take-on-christmas-tea-blend.html