Ojai Golden Hour Simmered Tea

Introduction

Hey there! Today I am bringing the warmth of an Ojai citrus grove right into your kitchen. This simmered tea is my go-to when the coastal fog starts creeping in. It is a slow-steeped celebration of the markets best—bright Pixie tangerines, punchy ginger, and a little kiss of heat from a Central Valley chile. It is vibrant, unfussy, and tastes like liquid sunshine in a mug.

Ingredients

• 3 Ojai Pixie tangerines or small oranges, sliced into rounds
• 2-inch piece of fresh ginger, smashed
• 1 Fresno chile, halved and seeded (leave whole for mild warmth)
• 2 sprigs of fresh rosemary
• 2 tablespoons dried hibiscus flowers
• 1 cinnamon stick
• 5 cups filtered water
• 1 tablespoon Sonoma verjus or fresh lemon juice
• 2 tablespoons agave nectar or maple syrup (optional)

Instructions

1. Place the tangerine rounds, smashed ginger, Fresno chile, and cinnamon stick in a medium heavy-bottomed pot.
2. Add the water and bring to a very gentle simmer over medium-low heat. Do not let it reach a rolling boil to keep the flavors delicate and the citrus from becoming bitter.
3. Let the mixture simmer for about 15 to 20 minutes until the kitchen smells like a sun-drenched grove.
4. Stir in the dried hibiscus flowers and rosemary sprigs. Turn off the heat and let it steep for 5 minutes until the tea turns a vibrant sunset pink.
5. Stir in the verjus and your sweetener of choice if you like it a bit more lush.
6. Strain into mugs and serve warm, garnished with a fresh tangerine slice or a sprig of rosemary.

Pour yourself a mug, find a sunlit corner, and just breathe. This tea isnt just a drink; it is a coastal ritual. I hope it brings a little bit of Northern California magic to your day. Stay bright!

Emily