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2nd June 2009


Iced Teas

London's weather is getting better and better at the moment and hot drinks are sometimes a little too much to handle so I thought I would show you how easy it is to make refreshing iced tea using whole leaf tea and herbal infusions.

Yesterday afternoon I chose a number of teas from our range which I thought would be good iced. From left to right above we have Blackcurrant and HibiscusJasmine Silver Needle white teaOrganic Jade Sword green tea and Phoenix Honey Orchid oolong tea. I added a generous amount of leaf of each (1 and a half times the amount you would use for a hot infusion)  and then added cold, filtered water over the top.Each glass was then refrigerated overnight. I was in the office first this morning so I had time to take some photos of the results before I gave them to the others when they arrived a little later. It's a good start to the day, especially if you have had a hot cycle/tube ride/bus ride to work.

The blackcurrant and hibiscus was lovely, full of rich blackcurrant flavour but without the cloying sweetness of bottled varieties. The Jasmine Silver Needle was probably the best result, very refreshing, delicate and fragrant. The Jade Sword, as when hot, was bright and fresh and the Phoenix Honey Orchid was full of the peach flavour and aroma that this tea is famous for.They went down so well that they've gone back in the fridge for a second infusion for the end of the day!  Of course, if you don't like having the leaves floating at the top you can pour the infusion through a strainer or scoop the leaves out but we find that if you do get the leaves in your mouth, it's nice to suck the flavour out of the leaves. You can always make them in a bottle as well to take out with you.As a general rule, if you like the tea hot, it's likely that you'll like the tea cold but from our experience, it's the fragrant teas such as those above that work best. Try out your own and let us know how you get on.