For every 5 rainy days during British summer, there is a sunny one. We don’t know when it might come but what we do know is that we need to be prepared with a delicious pitcher of iced tea when it does. Iced drinks are quickly becoming a staple choice in restaurants and coffee shops as we are seeing menu and counter space dedicated to this fast-growing sub-category over more traditional options. Iced tea is great for the summer months as hot beverage sales slow in pace and attract a new vibrant demographic that have adopted the iced drink trend as their own – the youth!

And the best part?? You can slurp your way through the recipes with a smile on your face knowing that by using tea from our chosen partner, The London Tea Company, you are supporting the Fairtrade commitments. To find out more head over to their blog post on how LTC is making a difference (https://www.londontea.co.uk/fairtradefortnightbushtocup/).

We want you to get the best out of our tea, so before you get brewing remember the following brewing tips. 3-4 bags per 400ml as a rule of thumb best brewed in filtered hot water. Brew for 3 minutes and ideally leave to cool in the fridge before serving. If you can’t wait serve it over ice and remember to drink within 48 hours. Ready?

Ginger Detox Iced Tea

Lemon is known for its cleansing abilities and ginger has natural anti-inflammatory properties. Ginger is also particularly good at keeping nausea at bay. This recipe is great if you need a morning metabolism booster, suffer with morning nausea or have post- BBQ bloat!

Ingredients

  • 400ml of LTC Sencha Green
  • ½ the juice of a lemon
  • 2 inches of fresh ginger, sliced into 1cm sticks
  • ½ a tablespoon of your favourite honey
  • Sugar for Decoration
  • Mint for Garnish
  • Ice to fill 4 glasses

Recipe

1. Brew 3 to 4 Sencha Green teabags in 400ml of fresh boiling water for 3 minutes along with all the slices of ginger (bar 4) that have been slightly bruised, the juice of half a lemon and half a table spoon of honey

2. Take 4 tall glasses and wipe the remainder of the lemon juice around the rim of each – pour a layer of sugar onto a plate and dip the rim of the glass into the sugar to coat the juice (it should stick to the rim!)

3. Fill the glasses with ice and pour the tea over the ice (ideally wait until cool)

4. Finish with a 0.5mm stick of ginger and sprig of mint in each glass

5. Enjoy!

Peach & Rhubarb Iced Tea

This one’s a great healthier substitute for the classic sugar filled squash. Pack it with some fresh fruit and it’s a great way to get it into the kid’s diet and for the adults endulge in a splash of prosecco to create a sparkling alternative!

Ingredients

  • 400ml of LTC Peach & Rhubarb
  • Juice of ½ a lemon
  • A good handful of Mint
  • Ice to fill 4 glasses

Recipe

1. Brew 3 to 4 Peach & Rhubarb teabags in 400ml of fresh boiling water for 3 minutes

2. Fill 4 highball glasses with ice and mint, as preferred

3. Pour the tea over the ice

4. Finish with a straw and garnish with a sprig of mint

5. Et viola!

Darjeeling Iced Tea

Stepping away from the herbal iced teas, this recipe looks at iced tea using black tea as the base. It’s not for everyone as the black tea is quite floral on its own and takes a little longer than the others, but we think its really worth a go!

Ingredients

  • 1.4L LTC Darjeeling tea (brew 6 teabags in 1.5L)
  • Sugar Syrup (boil 240ml Water & 200g Sugar)
  • Juice of 1 lemon
  • A good handful of Mint
  • Lavender for decoration
  • Ice to fill 4 glasses

Recipe

1. Boil up 1.5L fresh water (filtered if possible)

2. Brew 3 Darjeeling tea bags per 700ml for about 5 mins

3. Meanwhile, make up some sugar syrup by heating up 240ml of water and 200g of caster sugar for about 3-5 minutes.

4. Add sugar syrup to the tea with the juice of a lemon.

5. Leave to cool before chilling in the fridge (if you do not leave to cool your tea will be cloudy!)

6. Serve with ice and a sprig of mint or lavender

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