ICED TEA WORLD TOUR
According to the Tea Association, Americans consume as much as 3.8 billion glasses of iced tea per year! That means that as a country, we consume far more tea iced than hot. Contrary to popular belief, however, iced tea is not a strictly American creation. This summer, tea lovers around the world are reaching for an ice-cold cuppa. Join us on an exploration of some of the world’s most popular iced tea recipes, and enjoy some tea history along the way. Recipes make one serving.
TRADITIONAL ICED TEA
- 2 tsp. TB49: Darjeeling-Ceylon Iced Tea Blend
- 6 oz of water
- Ice cubes
- Lemon wedge(s)
Steep tea at 212°F for 5 minutes, then remove tea leaves and let cool for 5-10 minutes. If desired, sweeten with sugar. Pour into a glass filled to the brim with ice.
Moroccan Mint tea is beloved for its cooling properties with refreshing Gunpowder green tea and crisp peppermint. This refreshing tea is served hot and iced everywhere from street corner carts to family rooms, making it a staple to everyday life in Morocco. The fabled history of this tea is full of conflicting yet colorful stories that range from likely historical explanations of the tea’s origin to entertaining tall tales. According to different sources, the tea may have been introduced to the region in the thirteenth century by Phoenician merchants coming into port for trade. Or, it may have been a custom-blended gift from Queen Anne of England in the eighteenth century to a diplomat from Morocco. Or perhaps, nomadic tribes brought the tea from China to Morocco in the nineteenth century. Truth be told, no one knows exactly how it arrived, but it never went out of style.
MOROCCAN MINT TEA
- 2 tsp. TE47: Moroccan Green Mint Tea
- 6 oz of water
- Ice cubes
- Sugar, to taste
Steep tea at 180°F for 3-5 minutes, then remove tea leaves and let cool for 5-10 minutes. If desired, sweeten with sugar to taste (this tea is traditionally sweet). Pour into a glass filled to the brim with ice and garnish with fresh mint leaves.
Thai iced tea is popular in southeast Asia, where it is served over crushed ice in tall plastic cups, and often sold from street carts in the food markets in Thailand. This milk tea is unlike any other tea you’ve tried before, whisking your tastebuds away to a country known for its delicious cuisine. Like Chai, Thai tea is simmered with spices until fragrant and flavorful, and served sweet. In this recipe, the unique color is derived from Ceylon tea, which turns a shade of orange-brown when sweetened condensed milk is added. When making any variety of milk tea, be sure to brew it as strong as you like so the tea flavor will stand up to the milk!
THAI ICED TEA
- 2 tsp. TC85: Kenilworth Estate
OP Ceylon (page 51)
- 6 oz. water
- 2 whole star anise
- 2 cardamom seeds
- 1 cinnamon stick
- 1 tsp. ground turmeric
- 1/2 tsp. vanilla extract
- 1/8 cup sweetened condensed milk
Pour tea into saucepan of boiling water. Turn heat down to a simmer and add spices and vanilla. Stir occasionally, for 5-10 minutes, then strain. Let cool and stir in sweetened condensed milk. Serve over ice.
Yerba Maté is a stimulating herb that produces an invigorating cup, rich and toasty in flavor. Its energizing properties are reminiscent of tea, due to its high concentration of caffeine. For hundreds of years, the indigenous people of South America who occupied the territory now known as Paraguay enjoyed the benefits of Yerba Maté before it made its way across the globe. While Yerba Maté is featured in a number of thirst-quenching iced tea beverages, Maté com Limão (made popular in Brazil) is particularly crisp and refreshing.
MATÉ COM LIMÃO
Yerba Maté with lemon
- 2 tsp BH22: Yerba Maté (page 51)
- 4 oz. water
- 2 oz. juice (lemon or lime)
- Fresh grated ginger, to taste
Steep Yerba Maté in boiling water for 8-10 minutes. Strain and sweeten if desired. Stir in juice and grated ginger, then pour over ice. Garnish with lime slices.
Also popular in Brazil is the Maracuja fruit also known as “yellow passion fruit”. It has a tropical citrusy flavor that is refreshing to eat raw, prepared as a juice or whipped with sweet cream into a mousse. Maracuja fruit tea is sold all over Brazil and is a great alternative when the fruit is not in season.
MARACUJA ORANGE FRUIT TEA
- 2 tsp. NF64D: Maracuja/Orange Fruit Tea
(page 51)
- 4 oz. water
- Filtered Wild Honey to taste (page 12)
- Splash of orange Juice
Steep tea in boiling water for 8-10 minutes. Strain, then stir in honey and juice. Pour over ice and garnish with orange zest.
An outstretched hand offering a glass of iced tea is a universal gesture of hospitality.