Quince tea is made by boiling and steeping quince slices that are thinly sliced and dried in autumn. Drying concentrates the quince aroma, and the fruit gives the water both sweetness and a slight tartness, so the tea can be enjoyed without sugar. The slices are dried with their skins on because much of the aroma lies just beneath the skin.
Briefly rinse the dried quince slices in cold water, then drain. Do not soak them for long, or their aroma will leach into the water.
Put the slices in a saucepan with 1.2 liters of water. Add the cloves if using, and bring to a boil. Cover and simmer for 10 minutes; the slices will swell and the water will turn golden yellow.
Turn off the heat and leave the saucepan covered to steep. Then strain the tea and pour it into cups. If you like, add a slice of quince to each cup for serving.
After boiling, steep the tea covered for 10 minutes; this steeping time is not included in the listed cooking time. Dried quince slices keep for 1 year in an airtight jar; slices that become sticky have absorbed moisture. The strained slices can be reused for a later brew, though the tea will be noticeably lighter.
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