26 Feb 2010 - posted by Iced Tea - the coolest drink in town
Deliciously refreshing and full of antioxidants iced tea is the perfect summer drink or non-alcoholic beverage for a party at any time of the year. Because it is so simple and quick to make we recommend it is made fresh daily.
We have outlined below some simple iced tea suggestions and tips based on our experiences. In its most simplest form Iced Tea is tea which has been brewed and then chilled either by placing in the refrigerator or with the addition of ice. Follow the below suggestions and you will become an expert in no time at all.
Some tips to achieve the perfect cup of iced tea:
Strength of Brew:
The tea needs to be brewed at a strength that is enough to hold its flavour once it is chilled or iced (melting ice will dilute it). Rather than increasing the steep time which will make your brew bitter we suggest you increase the measure of dry leaf used, doubling the measure if using black tea and herbal blends or 50% more for green and white teas. Experiment with this until you find your perfect balance.
Cloudiness in your Iced Tea:
Tea may become cloudy if refrigerated while still warm so leave the brewed tea to cool completely before placing in the refrigerator.
Tea may become cloudy when brewed with hard water. If you know you have minerals in your water you may wish to use bottled or filtered water.
Once the tea is brewed separate the leaves from the liquor. I always pass it through a strainer twice to ensure all the leaf particles are removed.
How sweet is sweet?
The great thing about brewing your own iced tea is that you control the sugar content suited to your personal taste and lifestyle.
You can add sugar (or honey) at the time that you brew the tea when the water is still hot enough to dissolve the sweetener. If you are unsure you may wish to make the following sugar syrup and serve this alongside the drink at the time so individuals can help themselves to a dash of this.
Sugar syrup:
1.50 cups cold water
1 cup granulated sugar
In a small saucepan combine water and sugar. Stir over low heat until the sugar is dissolved.
Bring to the boil, reduce to a simmer and cook for around 10 minutes. The mixture should be syrupy (it will also be very hot so be careful at this point). Let it cool and then pour into steeped tea as required. Refrigerated this syrup will keep for around one month.
Sugar Syrup Reference: Iced Tea by Fred Thompson, The Harvard Common Press, Massachusetts
Iced Tea Recipes:
Be bold, refer to the above Iced Tea suggestions and experiment with your favourite brew. There are countless thirst quenching combinations that you can come up with or else start with some of our suggested blends. Remember that you feast with your eyes also so add some special garnishes or mixes to transform into party drinks - perhaps a bloomed flowering tea floating on top or add some soda water for bubbles.
Simple and delicious Iced Tea Bases:
In its simplest form just brew tea (add sweetener if desired) and chill. When ready to serve pour over ice and garnish with fresh fruit, herbs, edible (spray free) flowers etc. Some suggestions for a great ice tea base are as follows (special occasion party recipes below these suggestions):
Black Tea - try Stir Peach Ice Tea or Stir Mango Ice Tea
White Tea - try White Tea Fragrant Lemon or White Tea Pomegranate
Herbal Blends - try Lemongrass Flourish
Special Occasion Party Recipes
Consider offering a selection of fabulous white tea non alcoholic cocktails for your next special party - perhaps:
Strawberry Basil White Tea or
White Pomegranate Tea with raspberries and thyme or
White Tea Fragrant Lemon and Mint
Strawberry Basil White Iced Tea
1 cup fresh strawberries, sliced
8 fresh basil leaves
2 tablespoon sugar (or sugar to taste)
1 cup brewed and chilled Stir white tea peony
Soda water
Brew white tea using standard measure of tea plus 50%. Decant tea and chill.
Muddle together strawberries, basil and sugar in a shaker. Add brewed white tea and ice. Shake and strain into glass. Top with soda water. Garnish with strawberry and basil leaf.
Recipe reproduced with the kind permission of Joy Wujek of Petali Teas.
White Tea Pomegranate with raspberries and thyme
1 Cup brewed Stir White Tea Pomegranate (brew using standard measure of tea plus 50%).
2 tablespoons of sugar (or sugar to taste)
¼ cup lemon juice
2/3rd cup raspberries
Fresh thyme
Muddle raspberries, sugar and a couple sprigs of thyme. Add tea and lemon and shake with lots
of ice. Strain into cocktail glasses and garnish with sprig of thyme or fresh pomegranate seeds.
Modified Recipe based on a recipe made available with the kind permission of Joy Wujek of Petali Teas.
White Tea Fragrant Lemon with Mint
2 cups brewed & strained Stir White Tea Fragrant Lemon (brew using standard measure of tea plus 50%)
4 teaspoons freshly squeezed lemon juice
12 whole mint leaves
2 cups boiling water
Sugar to taste
Ice cubes
Place the lemon juice and mint leaves in a heatproof jug and pour the boiling water across. Infuse for 2 minutes. Strain this infusion into a heatproof container and refrigerate until well chilled.
Brew the white tea fragrant lemon as per instructions (adding 50% more measure of tea); add sugar to taste, stirring to dissolve and then chill.
Combine both chilled infusions and mix well. Pour into a large pitcher filled with ice and garnish with lemon slices and mint.
Enjoy your iced teas and remember to be bold and experiment with flavours
