Summer Tea Recipes

As we brace for warmer temperatures this summer, refreshing iced tea and cold brews can help you cool down and keep hydrated.  Here are some of our favourite go-to iced teas: 

CLASSIC BLACK ICED TEA 

1. Add approx 10g of New Assam tea leaves to a large tea pot and pour over 500ml of boiling water. (It's worth making a stronger brew than normal as some of the flavour will get lost once the tea cools down)

2. Let the tea brew for five minutes and then strain the tea leaves into a jug and leave to cool.  

3. Once cooled, add fresh lemon juice, and some sugar as desired.

4. Pop in the fridge for 2-3 hours, then serve over ice and garnish with a slice of lime.

ICED MASALA CHAI 

We've all had iced latte, but how about a delicious iced chai? Our Kolkata Chai is delicious and richer than any iced coffee, and will really help pick you up on a hot day. 

To make, brew 10g of our Kolkata Chai the traditional way- by simmering the tea leaves in a pan of approx 500ml of a milk of your choice. After simmering for 5 mins, strain the tea leaves, add sugar to taste, and pour the hot liquid into a tall glass over ice.  

COLD BREW TEA 

Infusing tea leaves in cool water extracts their flavors in a slow gentle way, releasing less tannins and so leaving very little or no bitterness. The result is a very smooth and refreshing tea that can be quite a revelation.

1. In a teapot or jug, combine approx. 12g. of good quality loose leaf tea with one litre of cold, filtered water. (The rule of thumb is about 2-3g per 250ml)
2. Place in refrigerator. Leave it in the fridge to cold brew overnight for 8-12 hours.
3. Remove teapot from refrigerator and strain the tea through.
4. Serve on ice or keep refrigerated in a sealed bottle until ready to drink. It will keep for 2-3 days.

You can cold brew any tea you want. We found that more delicate light, floral teas gave us especially delicious results such as White Yeti, Glacier Green and Spring Darjeeling.