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This is a remarkably simple recipe for making some rather stunning iced teas. Personally, I serve my iced teas like wine in beautiful glasses, without ice, so they don't dilute and become watery at the bottom. A drink this good deserves to be sipped with delight like a fine wine. And like fine wine, these teas need nothing added. No sugar. No fruit. No flavourings. Nothing. Making them calorie-free and utterly delicious.
For the perfect iced tea recipes, I recommend a cold extraction - infusing the tea in cold water overnight. This brings out the most nuanced and elegant notes and is completely flavour-stable (in the refrigerator) for 3-4 days. Conversely, a hot infusion is quicker to make but oxidizes and deteriorates rapidly, and is far more bitter, and needs sweetening.
Black iced tea
(Our black iced tea is made from a blend of teas from the Satemwa farm, specially selected for cold brew
15g of tea per quart of cold water in a covered jug or bottle.
Pop in the refrigerator.
Leave for 8 hours or longer (I leave mine overnight)
In the morning all you have to do is strain it.
keep in the fridge to enjoy for up to 3 days.
If you do want to sweeten this tea you might want to add a gram or two more tea per quart and I highly recommend using maple syrup which really brings out the natural sweetness in the leaf.
Malawi white tea blend:
A blend of three incredible white teas from Satemwa. This is 3 Michelin star level tea that will blow your mind with its elegant complexity.
Just combine the dry tea leaves and infuse in the same way as the black iced tea. It's that easy.
Per quart
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