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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.
Serves four
You’ll need:
Pour the water into a heat-resistant pitcher. Add one teaspoon of TeaOrb’s tea in a steel infuser and let it 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.
Serves eight
You’ll need:
Bring three cups of 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 the tea into a large container, and stir in four cups of cold water and lemonade concentrate. Serve over ice. Garnish with citrus fruits.
Serves One
You’ll need:
Using an infuser, steep the TeaOrb green tea in boiling water in a container. Remove the infuser and chill the tea in the 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.
Serves Twelve
You’ll need:
Combine four cups of 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.
Serves one
You’ll need:
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 the glass is about three-fourths full and then pour in rum and green tea. Stir well and garnish with mint and lime.
Serves two
You’ll need:
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
Serves one
You’ll need:
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, and 1 cup honey. Bring to a simmer until the honey has dissolved. Then cool in the fridge.
Add all of the above ingredients into a cocktail shaker, with two sprigs of lavender and ice.
Shake several times. Then strain the cocktail into a glass over one large ice cube. Garnish with lavender.
Serves eight
You’ll need:
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.
Serves one
You’ll need:
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 the 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 the mixture; stir gently. If desired, sprinkle with mint leaves. Serve punch over ice.
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