Make ice tea as nothing complicated; even you make a mistake here and there, you will always get a better ice tea when making it yourself from good loose leaf tea, than if you make it from the powdered stuff from the store, which contain a great deal of added sugar and artificial flavour. It can be a fun parent-child activity that your kids will love to be involved.
When gets time of making tea, two components always come together: good quality loose leaf tea and water exempt of chlorine. While choosing good quality loose leaf tea and filtered water, you put all chances for success on your side.
All tea types make good ice tea, although subtle white tea taste can be lost while adding fruits, juice and sweetener. Black tea is always one of the favorites, but green tea and oolong tea make great ice tea as well. Don’t forget the Rooibos and fruit blends, they are great caffeine free alternative for the whole family.
Water has major impact on tea taste. If your tap water smells chlorine, you should use a “Brita” type filter or use bottled spring water. Remember: great tasting water makes great tasting tea.
Six rules to make the perfect ice tea:
- When brewing pure tea (without flavoring), use 10g of loose leaf for one liter of water at room temperature.
- If your recipe contains fruit juice, use 15g of loose leaf per water liter.
- If you like your tea stronger, add more leaves; never steep longer than recommended, this would allow the tannins to develop too far and to create bitterness. For a lighter taste, shorter the steeping time; do not reduce the recommended leaves quantity.
- Use good quality and healthy sweetener such as honey, maple syrup, agave syrup or brown rice syrup. For a low calories tea use Stevia, which is more natural than the other brands. For best results, make simple tea syrup by mixing one part of water to two parts of sweetener, mix well and bring to boil for two minutes. The light syrup dissolve much better in cold tea.
- Always let the steeped tea completely cool down before to put it in the refrigerator; this will reduce the chances that your tea gets cloudy and/or bitter.
- Only use 100% natural fruit juices, not made from concentrate (organic preferably). Frozen juices are good alternative. Why ruin a good quality tea with artificial flavour?
Brewed at room temperature
This method is the one who gives a well-balanced, tasty and beautiful clear tea.
| Tea type
|| leaves/ 1 L water
|| Steeping time
|Pure black tea (without flavoring)
||Overnight (at least 8 h)
|Pure green tea (without flavoring)
||Two to four hrs
||Taste the tea after two hours, and then each half hour, until you get the taste you want
|Flavored black tea
|Flavored green tea
||This is good for white and oolong tea as well
In all cases, once steeping time ends, strain out the leaves, add other ingredients and refrigerate.
Brewed in hot water
This method is faster but can result in a cloudy and bitter tea
|All tea types
||Follow instructions on your tea tin
||If you add fruit juice, use 12g to 15g of loose leaves.
Let completely cool down, add other ingredients and refrigerate.
Brewed in the refrigerator
This method is recommended with Japanese green tea, Rooibos, fruit and herbal blends
|Japanese green tea
||3 hours in refrigerator
*Rooibos, fruit or herbal blends: Once steeping time ends, add one cup (or so) of ice cubes and fill in the one liter container or jar with cold water; refrigerate until ice cubes have completely melted. Strain out the leaves and add other ingredients.
If you have a Hario Filter-In bottle, you don’t even have to strain out the leaves. You can add the other ingredients with the ice cubes and keep everything in your bottle; it is so easy!
This summer, check my blog regularly for ice tea and tea mocktail recipe