Iced English Breakfast Tea Recipe

Preheat vessel

Bring a kettle or saucepan of water to a full rolling boil. Measure 480 ml (about 2 cups) of boiling water.

Steep tea

Place 3 English Breakfast tea bags in a heatproof pitcher. Pour the 480 ml of boiling water over the tea bags. Allow to steep for 4 minutes for a robust brew; steep up to 5 minutes if you prefer stronger flavor. Do not steep longer than 5 minutes to avoid excessive bitterness.

After steeping, gently press the tea bags against the side of the pitcher with a spoon to extract remaining liquid, then remove and discard the bags.

While the tea is still hot, stir in 30 ml (2 tablespoons) of simple syrup or honey, if you want sweetened iced tea. Stir until fully dissolved. Adjust amount to taste.

If using honey and the tea has cooled slightly, make sure to stir thoroughly so the honey dissolves.

Let the sweetened or unsweetened hot tea cool at room temperature for 10–15 minutes to stop releasing steam, then add 120 ml cold water (about 1/2 cup) to bring the temperature down further and dilute to a 16 oz serving volume.

Fill a 16 oz serving glass with ice cubes (about 1 cup). Pour the cooled tea into the glass over the ice.

If desired, add 15 ml (1 tablespoon) fresh lemon juice to the glass and stir gently to combine.

Garnish with a lemon slice or a small sprig of fresh mint. Serve immediately.