We use this blend of peppercorns to make our chai spice blend.
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 7 minutes.