Nine Iced Teas for this Summer

Posted by Bahniman Kakati 31/12/2018 0 Comment(s)

Tea can be the perfect company to beat the summer heat. With a healthy mix of flavonoids, our loose leaf teas can be turned into tried and tested combinations for ice teas. We present to you some of the best tea recipes with a touch of Assam

Pomegranate and Lime Iced Tea

Serves four

You’ll need:

Four cups boiling water
Three teaspoons of TeaOrb’s Degozest Assam Spring Natural Artisanal Green Tea
One cup pomegranate juice
Two thin slices of lime
Two tablespoons of sugar

Pour the water into a heat-resistant pitcher. Add one teaspoon of TeaOrb’s tea in a steel infuser and let steep for ten minutes. Remove the infuser and allow the tea to cool to room temperature before refrigerating. Add the pomegranate juice, limes, and sugar and pour over ice.

Lemonade Iced Tea

Serves eight

You’ll need:

Three cups water
Two ounces of TeaOrb’s loose leaf Basundhara Assam Spring Organic Artisanal Green Tea
One ounce fresh mint leaves
Half cup sugar
Four cups cold water

Six

ounces

frozen lemonade concentrate
Garnish: fresh citrus slices

Bring three cups water to a boil in a saucepan. Remove from heat, add tea in an infuser, and stir in fresh mint. Cover and steep ten minutes. Remove infuser and mint leaves. Stir in sugar until dissolved. Pour tea into large container, and stir in four cups cold water and lemonade concentrate. Serve over ice. Garnish with citrus fruits.

Iced Green Tea for Detox

Serves One

You’ll need:

Two ounces of TeaOrb’s Green tea Saimo Assam Spring Organic Artisanal Green Tea
One cup of water
One slice lemon
One teaspoon honey
Two strawberries, sliced
Two slices cucumber

Using an infuser, steep the TeaOrb green tea in boiling water in a container. Remove the infuser and chill the tea in refrigerator for eight minutes. Add cucumber, lemon, strawberries and honey on to a tumbler. Stir to mix ingredients in the tea and add ice if desired.

Cranberry Tea Cocktail

Serves twelve

You’ll need:

Four cups water
Half cup sugar
Two ounces of TeaOrb’s loose leaf Esta Assam Spring Organic Artisanal Green Tea
Two and a half cups no-sugar-added cranberry juice
One cup vodka
Four tablespoons of Grand Marnier (orange-flavored liqueur)
Four cups ginger ale,
Chilled orange rind strips

Combine four cups water and sugar in a large saucepan; bring to a boil. Cook until sugar dissolves, stirring occasionally. Using an infuser, steep the tea for five minutes and discard the tea leaf. Cool. Stir in juice, vodka, and Grand Marnier; chill.

Gently stir in ginger ale. Serve over ice; garnish with orange rind.

Green Tea Mojito

Serves one

You’ll need:

One tablespoon of fresh lime juice
Four large mint leaves, plus more for garnish
Four baby arugula or rocket leaves
Two tablespoons of sugar or honey
Half a cup brewed green tea using steeping instruction
One ounce white rum

Muddle the lime juice, mint, arugula, and sugar together in a tall glass until the leaves bruise lightly and the flavors release. Add ice until glass is about three-fourths full and then pour in rum and green tea. Stir well and garnish with mint and lime.

Thai Iced Tea

Serves two

You’ll need:

Two tablespoons of TeaOrb’s black orthodox tea Zaroni Assam Spring Natural Artisanal Black Tea
One piece star anise
Two pods cardamom
Half cinnamon stick
Few drops of vanilla essence
Ground tamarind, to taste
A pinch of almond extract
One cup water (boiling)
One tablespoon sugar
One tablespoon sweetened condensed milk (see the note after the directions)
Two teaspoons evaporated milk (or coconut milk or whole milk)
Garnish: mint leaves

Steep the tea, star anise, cardamom, optional cinnamon stick, vanilla essence, tamarind powder, and almond extract in the boiling water for five minutes. Strain the tea. Stir in the sugar and sweetened condensed milk until both are completely dissolved. Fill two tall glasses with ice. Pour the tea over the ice, leaving an inch or so of space at the top for the evaporated milk. Top up with more ice if needed, and then drizzle with one teaspoon of evaporated milk on each glass of tea. If using mint leaves for garnish, add them now.

Note: For a special summery feel, replace condensed and evaporated milk with lime and jasmine essence

Lavender Punch

Serves one
You’ll need:

Six ounces TeaOrb loose leaf Gomvir Assam Spring Natural Artisanal Green Tea
One and a quarter ounce gin
One and a quarter ounce honey syrup
Half ounce fresh-squeezed lemon juice
Two lavender sprigs

Brew four cups of tea using steeping. This will give you enough to make a few cocktails. Store in the refrigerator to keep cold.

Make a batch of honey simple syrup to store in the fridge as well. 5 cups water, 1 cup honey. Bring to a simmer until honey has dissolved. Then cool in the fridge.

Add all of the above ingredients into a cocktail shaker, with two sprigs lavender and ice.
Shake several times. Then strain the cocktail into a glass over one large ice cube. Garnish with lavender.

Hibiscus Iced Tea

Serves eight

You’ll need:

Eight cups of filtered water
Six teaspoons TeaOrb loose leaf tea 
Piyola Assam Summer Natural Artisanal Green Tea in an infuser
Half cup dried hibiscus blossoms

Combine all ingredients in a lidded jar or a pitcher and refrigerate for at least two hours and overnight. A shorter brewing time yields a lighter drink, while a longer brewing time intensifies the color and flavor. Strain and chill until ready to serve. Serve with a slice or twist of lime.

Garden Tea Punch

Serves one

You’ll need:

One cup water
One third cup of sugar
One and a half tablespoons snipped fresh mint
Half cup orange juice
A quarter cup lemon juice
One cup of TeaOrb strong orthodox Abhilex Assam Spring Organic Artisanal Black Tea
Half a bottle club soda, chilled
Fresh mint leaves or rose, calendula, or pansy petals (optional)
Ice cubes

In a large stainless-steel or nonreactive saucepan combine the water, sugar, and snipped mint. Bring to boiling; remove from heat and let it steep for 20 minutes. Place a sieve lined with hundred-percent-cotton cheesecloth over a pitcher or small punch bowl. Strain mixture through the sieve; discard any solids.

Add tea, orange juice, and lemon juice to the mixture, stirring to mix. Cover and chill for at least two hours or up to 24 hours. Just before serving, slowly pour chilled club soda into mixture; stir gently. If desired, sprinkle with mint leaves. Serve punch over ice.

 

 

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