Rum Punch

• ½ oz (15 g) China tea
• 2 pints (generous 1

Put the China tea into a bowl and pour over the boiling water. Add the very thinly pared rind of one of the lemons and leave to infuse for 10 minutes. Strain through muslin into a saucepan and add the sugar. Stir over low heat until the sugar has dissolved. Add the rum and the squeezed juice of the pared lemon. Bring almost to the boil and then draw off the heat. Slice the remaining two lemons