Iced English Breakfast Tea Recipe
16 oz
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Ingredients
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Tea Concentrate
Assembly & Finishing
Method
Tea Concentrate
- 1
Steep the tea
Bring 2 cups of water to a rolling boil. Place 4 English Breakfast tea bags in a heatproof jug or container. Pour the boiling water over the tea bags, ensuring they are fully submerged.
- 2
Steep time
Let the tea steep for 5 minutes for a strong concentrate. If you prefer slightly milder iced tea, steep 4 minutes; for bolder tea up to 6 minutes. Avoid steeping longer than 6 minutes to prevent excessive bitterness.
- 3
Sweeten (optional)
If making sweetened iced tea, while the hot tea is still warm, stir in 2 tablespoons granulated sugar until fully dissolved. This creates a simple hot-sugar infusion that blends easily into the cold tea.
- 4
Cool slightly
Remove and discard the tea bags, gently pressing them against the side of the jug to release remaining liquid (do not squeeze too hard to avoid bitterness). Allow the concentrate to cool at room temperature for about 10 minutes, or place in the refrigerator for 15–20 minutes to speed cooling.
Assembly & Serving
- 5
Combine and dilute
Fill a 16 oz (about 2 cup) serving glass with 1 cup of ice cubes. Pour the cooled tea concentrate over the ice, filling the glass about halfway, then add 1 cup cold water to fill and dilute to proper strength. Stir gently to combine.
- 6
Garnish and serve
Garnish with 2 lemon slices and a fresh mint sprig if desired. Serve immediately with a straw or spoon for stirring. Taste and adjust sweetness by stirring in more sugar or a splash of simple syrup if needed.
- 7
Make-ahead option
To prepare multiple servings, make the concentrate as directed, cool completely, then refrigerate for up to 3 days. When ready to serve, pour 1 part concentrate to 1 part cold water/ice in each 16 oz glass and garnish.