Thai Lime Tea Recipe

Brew the tea

Bring 3 cups of water to a rolling boil. Remove from heat and steep 3 tsp of black tea leaves (or 3 strong black tea bags) in the boiling water for 4–5 minutes depending on desired strength. Cover while steeping to retain aromatics.

After steeping, strain out the loose leaves or remove the tea bags. Allow the brewed tea to cool slightly (5–10 minutes) before mixing with the syrup so it doesn't dilute syrup flavor with excessive heat.

Make simple lime syrup

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Add 2 tsp lime zest and simmer for 2 minutes to infuse. Remove from heat and let cool 5 minutes, then stir in 1 cup fresh lime juice.

Taste the syrup and add a pinch of salt (up to 1/8 tsp) if using to brighten flavors. Strain the syrup through a fine mesh sieve to remove zest and any pulp for a smooth syrup if desired.

Combine cooled brewed tea and the sweetened lime syrup in a pitcher. Start with a ratio of 1 cup syrup to 2 cups tea (i.e., all prepared amounts) and taste. Adjust by adding more tea to weaken or more syrup to sweeten and brighten. For the given quantities: mix all 3 cups brewed tea with all 1 cup syrup for a balanced, tangy-sweet beverage.

Fill four glasses with about 1 cup ice each. Pour the Thai lime tea over the ice, dividing evenly. Garnish each glass with a lime slice and 2 mint leaves if using. Stir gently and serve immediately.

Storage: Keep remaining syrup refrigerated up to 1 week and brewed tea up to 48 hours. Combine chilled before serving; add ice only when ready to serve to avoid dilution.