Berry Tea Recipe

Bring water to a boil

Pour 4 cups of cold water into a small saucepan or kettle and bring to a rolling boil over medium-high heat.

Steep tea bags

Remove from heat. Add 2 black tea bags and 1 green tea bag to the hot water. Cover and steep 4–5 minutes for a medium-strength brew (steep longer for stronger tea).

Remove tea bags

Take out the tea bags, gently squeezing them against the side of the pot to extract liquid, then discard the bags.

Combine berries

Place 1 cup strawberries, 1 cup raspberries, and 1 cup blueberries in a bowl or a sturdy jar.

Macerate berries

Add 2 tablespoons honey (or simple syrup), 1 tablespoon lemon zest, and 2 teaspoons lemon juice to the berries. Use a muddler or the back of a spoon to gently crush the berries until they release juice but still have some texture (about 30–60 seconds).

Infuse

Pour the hot brewed tea (about 4 cups) over the macerated berries while still warm. Stir to combine so the tea extracts color and flavor from the berries. Let steep together for 8–10 minutes for a pronounced berry flavor.

Strain

Place a fine-mesh sieve or cheesecloth over a pitcher and pour the tea-berry mixture through it, pressing gently on the solids to extract as much liquid as possible. Discard solids or reserve a spoonful as a garnish.

Add mint and adjust sweetness

Stir in 6 torn mint leaves. Taste and add more honey or simple syrup if desired, in 1 teaspoon increments, until sweetness is balanced.

Serve warm or iced

For warm tea: ladle into cups and garnish with a mint leaf. For iced tea: let the tea cool to room temperature, then refrigerate until cold (about 30–45 minutes) or pour over 2 cups of ice. Optionally add a few reserved whole berries to glasses for garnish.