Iced Herbal Tea Recipe

Make hot infusion (fast method)

Bring 1.5 L water to a rolling boil. Remove from heat and add the 8 g dried herbal tea. Cover and steep for 7–10 minutes for full flavor (5–7 minutes for lighter taste). If you want a lightly sweetened base, stir in 2 tbs honey or agave while tea is still warm so it dissolves. Strain the tea into a heatproof pitcher, pressing gently on the leaves/sachets to extract liquid. Allow to cool slightly (10–15 minutes) at room temperature before proceeding.

Cold-brew (alternative gentle method)

Combine the 8 g dried herbal tea with 1.5 L cold water in a clean pitcher. Cover and refrigerate for 6–12 hours (overnight yields the smoothest result). Strain the tea through a fine mesh sieve or cheesecloth into a pitcher. No heating or sweetener needed unless desired.

To chill rapidly: Pour the warm or cooled tea into a large heatproof jug. Add 3 cups of ice and 500 ml cold water, stirring gently until ice chills the liquid. If using the cold-brew method, simply add the 500 ml cold water to the concentrate if you prefer a lighter strength, or skip if strength is already correct. Strain out melted ice shards if desired to avoid dilution. Alternatively, place the pitcher in an ice bath for 10–15 minutes to cool without diluting.

Taste the chilled tea and sweeten with up to 60 ml simple syrup (or to taste). Add 1 thinly sliced lemon (or lime) and optional orange slices to the pitcher. Gently bruise the 8 mint leaves between your palms to release oils then add to the tea. Stir gently to combine. Taste and adjust sweetness or citrus as needed.

Fill serving glasses with extra ice (about 1/2 to 1 cup per glass). Pour the iced herbal tea over the ice, making sure each glass gets a citrus slice. Garnish each glass with a mint sprig and an extra citrus wheel. Serve immediately with a spoon or straw for stirring.

Storage: Refrigerate leftover tea in a covered pitcher for up to 3 days. If tea tastes flat after storage, brighten with a splash of fresh lemon juice before serving.