How To Make Beautiful Iced Tea

In a teapot or iced tea jug place 4 heaped teaspoons in 1 – 1.5L of boiled water. Infuse for at least 25 mins for a strong flavour. Fill a serving jug with ice, layering with fresh fruit as a garnish (strawberries, blueberries, pomegranate, mint leaves – let your head go here!) Finally, strain the infusion and pour over the ice. If the tea is still quite warm you may need to top up with extra ice before serving.

*All of our fruit tisanes can also be made as a concentrate, giving you even more servings. To make a concentrate, add 6-8 teaspoons of tea in a pot of 1 – 1.5 litres of boiling water, and leave to strengthen overnight. This stronger brew can be used 50/50 with the usual water and ice, sparkling water or lemonade. Add a serve of gin for a beautiful summer cocktail, or champagne for a summer punch.

Place 4-6 heaped teaspoons in 1 – 1.5 litres of room temperature water in a teapot or iced tea jug, and leave the infusion for at least 6 hours or overnight. (If time pressed, a 1 hour infusion will suffice but don’t dilute with extra water.)
When ready, fill a serving jug with one quarter of it’s capacity with water, then fill with ice to the brim. You can also choose to layer fruit or edible flowers between scoops of ice. Finally, strain the tea into the jug and you’re ready to go!

The method above is referred to as a Cold Infusion. This little known technique allows the tea to be infused to it’s fullest flavour without any tannins being drawn from the tea. Brewing a strong tea in hot water will often result in a bitter metallic taste, and any delicate notes of the leaf will be lost.