Tea Time: Orange and Cinnamon

We are starting a new series, it's called Tea Time - this will be a monthly post on the A. Hana Design Blog. We are mixing up some hobbies we love the most (flower arranging and eating of course!) to share our style in a more personal way. We hope you enjoy!
Today's post is all about embracing Spring - it features a traditional Moroccan tea and a simple and elegant orange dessert to introduce some of the season's freshest flowers.
Ingredients are for two...
Moroccan Tea:
1 fresh orange juice (squeezed)
1 tsp green tea
2 cups of boiling water
4/1 cup fresh mints
2 to 3 Tbs sugar

To make the tea, begin by boiling 2 cups of water. In a separate tea pot, pour in the green tea, juice from one orange, mint and sugar in the tea pot. Add boiled hot water in the tea pot and let steep.

Slice Orange Dessert (adapted from here):
1 or 2 navel oranges
1 teaspoon orange flower water
Granulated sugar (or powdered sugar)
Ground cinnamon

Peel the oranges and removed the pith. Slice the oranges into rings, about 1/4 inch thick.
Arrange the orange slices on a plate – make a pattern if you like – and drizzle with the orange flower water. Generously sprinkle the slices with sugar and cinnamon, and serve immediately.

Flowers:
White sweet pea
White freesia
Orange ranunculus

This loose arrangement features white and a delicious orange sherbert color. I placed in a vintage inspired mint pitcher for a more relaxed look.

 

Enjoy!