summer iced tea

June 2, 2012

I never really drank iced tea until a friend from the US showed us how to make it properly. Forget the ultra-sweet nonsense you get in the corner store, real iced tea is closer to tea than a soft drink.


  • About 2.5L of water (boiling)
  • 3-5 green tea bags. We used Tea Pigs Mao Feng Green.
  • 5 ginger and lemon tea bags. We use Tea Pigs Ginger and Lemon.
  • Juice of one lemon
  • A splodge of Agave nectar, honey or even sugar.


  • Put the tea bags, lemon and sweetener into a large bowl (enough to hold the water)
  • Add the boiling water (in two lots of your jug isn’t big enough)
  • Leave it for 10-20 mins.
  • Remove the green tea bags and leave for another 15-20 mins (longer appears to be better)
  • Remove the ginger tea bags (they take ages to infuse)
  • Let it cool, and then bottle it and keep it in the fridge.

To serve:

Pour into your favourite glass and top up with sparkling water (eg soda stream!). We like it about half of each


  1. You can use green tea and black tea if you like it (I don’t). The trick is to brew it for enough time for it to be strong, but not bitter. The Americans have specific tea bags for making iced tea, if you can get it, try it – Luzianne
  2. Adjust the water based on the bottles you have to put it in. We use large snap-cap bottles. Soft drink bottles work well too.
  3. If you have a big enough pot you could make 5L at a time, you would just need to brew it for longer and maybe add more sweetener.
  4. Make it sweeter if you want, or don’t put any sweetener in… It’s all to taste, but I don’t think it should be super sweet. Play with the mix until its right for you.

Nic Wise lives in London, but his heart is on the west coast beaches of New Zealand. He can usually be found writing apps for his iPhone, or taking photos on Instagram.

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