I do love a good iced tea. I remember when I first discovered an iced soy chai from Lonsdale Street Roaster in Canberra. That was a good day. This was back when I was on sabbatical from coffee, so the refreshing beverage was the pick me up I needed. I’m pretty sure real tealeaves were used, because it’s been hard to match the taste ever since. It also introduced me to the world of iced tea goodness.
A few other iced tea gems:
- Peppermint with calamansi tea – A simple cup of ice and water with a tea bag and a hint on calamansi. We copied this technique as soon as we were back home.
Mrs. Fields, NAIA Terminal 3, Manila, Philippines
- Longan tea – Probably my favourite! It didn’t matter long I took to drink it, it was still yummy, plus you can eat the fruit once all the tea has disappeared.
Homei, Sheung Wan, Hong Kong
- Caramelised lemon tea – Self explanitory, my tea came with a slice of lemon charred a little. I smooshed the lemon and the flavour wafted in my glass.
Teakha, Sheung Wan, Hong Kong
- Orange Pekoe tea (pictured) – The clever cocktail combination of orange pekoe, a slice of orange and a touch of something sweet. The best thing after walking around for an hour in the heat!
The Pantry, Adelaide, Australia
At home, my two teas of late are Lady Grey or Peppermint Tea.
The (quick) how:
- Boil water
- Choose your poison (tea bag or infuser) and a cup
- Pour enough water to cover the tea bag (not too much)
- When it’s not so boiling, pour it into a tall glass, add fridge cool water, ice and stir.
- Sip to your hearts content
A little bonus: For peppermint tea I add lemon or honey.
The “longer how” involves more time and probably effort so I normally leave Tim to do that.