Sparkling Tea Recipe

Heat water

Bring 2 cups of water to a near boil (about 200°F / 93°C) — hot enough for black tea but not fully rolling if using green tea as well.

Steep teas

Place the 2 tsp black tea and 1 tsp green tea in a teapot or heatproof pitcher (or use 3 tea bags). Pour the hot water over the tea leaves and steep for 3 to 4 minutes. If you prefer a lighter brew, steep 2–3 minutes; for a bolder flavor, steep up to 4 minutes. Avoid over-steeping to prevent bitterness.

Strain the tea leaves (or remove tea bags) and allow the brewed tea to cool at room temperature for 10–15 minutes, or place in the refrigerator for 15–20 minutes until lukewarm/chilled. You want the tea cool enough so it doesn’t flatten the sparkling water when mixed.

While the tea cools, combine 2 tablespoons fresh lemon juice, 1 cup white grape juice, and 1 tablespoon simple syrup (or honey) in a small measuring cup or bowl. Stir until the sweetener is fully dissolved. Taste and adjust sweetness or acidity: add up to 1 tsp more syrup for sweeter, or 1/2 tsp more lemon for brighter acidity.

If using honey and the tea is still warm, dissolve the honey in the warm tea first for easier integration, then refrigerate until cool.

Fill a large pitcher or individual serving glasses with ice (about 1 cup per serving). Pour the cooled brewed tea into the pitcher or into each glass to make about 1 cup of tea per serving.

Add the lemon–grape mixture to the tea and gently stir to combine. Mix thoroughly but gently to preserve some carbonation later.

Slowly top each glass or the pitcher with chilled sparkling water (about 1 cup per 2 cups tea mixture total, adjust to taste). Pour slowly over the back of a spoon or down the side of the glass to maintain fizz.

Garnish each glass with lemon slices and halved seedless green grapes. Serve immediately so the drink stays fizzy.

Optional: For a chilled, blended pitcher, make the tea–fruit base ahead and chill. Just before serving, add sparkling water and ice to preserve carbonation.