Black peppercorns ground and whole
Let it steep for 8 minutes. That will allow it to get a nice dark colour to it.
What you end up with is a rich spicy tea, that leaves a bit of a kick in your throat from the peppercorns; much in the flavour of a gingerbread.
As I said, it took me a long while to get the flavour combination right, as there were a few failed attempts with other loose leaf teas as the base note. Some were too bitter, some too sweet, others overpowered the rest of the ingredients.
That's it for the moment. I've got a few other recipes coming at you in a few days.