12.5g organic English Breakfast*
45g organic raw sugar
40ml unpasteurised lemon juice (fresh or frozen)
5g fresh mint (leaves only)
5g lemon peel (thin strips, yellow skin only, no white pith), plus extra strips to garnish
1L filtered water
* We use our organic English Breakfast from Lumbini Estate. Any good quality full leaf black tea with floral notes will work well. Try Nilgiri, Yunnan, Keemun, or a high grown Ceylon from Uva or Nuwara Eliya.
Use a 1L bottle with a lid that seals, so it can lie on its side in the fridge. We use Hario iced tea bottles.
Cold-Infused Tea
1. Fill bottle with cold filtered tap water (approx 10 to 12 degrees celsius)
2. Add tea to water
3. Leave on the bench for 30 to 45 mins until colour changes, agitate every 10 minutes.
4. Place bottle in fridge horizontally for at least 8 hours (ideally overnight, 12–18 hours)
5. Strain tea through a fine sieve into another bottle.
Lemon, Sugar & Fresh Aromatics
6. Add sugar to the strained tea and stir until dissolved.
7. Add lemon juice, peel and mint leaves and infuse for 15 minutes on the bench. Keep tasting until mint reaches desired intensity.
8. Strain through a fine sieve into another bottle. Keep iced tea in the fridge and drink within 2 days.
Serve in a chilled glass with plenty of ice and a twist of lemon peel.
