In Western cultures we tend to think of iced tea as a very sweet indulgence reserved for the summer months, but a homemade infusion can be a healthful, sugar free tonic year-round.

When brewed with filtered, cold water, lighter teas such as green dragon well or white peony make a subtly sweet, golden infusion that can be flavoured gently with a variety of herbs, fruit and perhaps spices such as cardamom. Darker teas such as Oolong, floral Earl Grey and Lapsang Souchong also work well with more flavourful ingredients such as orange, lavender or even gin as part of a delicious cocktail.

While we have chosen apple, blackberries and sage as our garnish in the guide below, there are a number of other combinations that also work beautifully with the delicate flavours of green and white tea – rose buds with pomegranate seeds for example or perhaps even lemon zest and slices of fresh ginger. In the summertime fresh strawberries from the garden with scented mint is delicious too.

Have a go and follow this basic recipe with different teas and botanical blends to find your favourite combinations. Carry with you to work or store in the fridge as a refreshing cup.

INGREDIENTS (SERVES 5-6)

THE BASE
10G DRAGONWELL GREEN TEA
1 litre of fresh, filtered cold water

SUGGESTED ACCOMPANIMENTS/GARNISHES:

freshly sliced green apple
blackberries
fresh sage

METHOD DIFFICULTY: EASY 2 HRS

Place the tea leaves into a large glass teapot or jug. Pour over the water and leave to infuse for 1.5 – 2 hours.

Strain the cold brew tea into a jug and garnish as you wish.

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