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Iced Tea Recipes

In the summertime, or anytime, iced tea really quenches your thirst! At Boston Tea Company, we make iced tea a lot! There are several traditions used to make iced tea, such as sun tea or sweet tea, a Southern favorite! One of our favorite ways to make it is by cold brewing. This technique amplifies the natural sweetness of tea. You may even like it so much you’ll skip adding the sugar!

Before refrigerating the tea, allow it to cool completely to prevent it from having a cloudy appearance. Tea will become cloudy while refrigerated warm. To reduce the cloudy appearance, add a little boiling water to clear it up. The tannins in tea can cause cloudiness if you brew with hard water. If you have minerals in your water, please use bottled or filtered water to brew tea.

Please note: Since you will be adding ice to your tea, you may want to make it a bit stronger.

Cold Brewing

Directions

1. Fill a container with 4 cups of cold water, preferably filtered.

2. Place 6 tea bags or 6 teaspoons of loose tea from favorite Boston Tea or Bentley's Finest Tea, and tightly cover with lid.

3. Place in refrigerator for 6 to 8 hours.

4. Remove bags or strain loose tea leaves, serve over ice.

5. Add sugar (simple syrup* is best) or other sweetener (optional).

*To make simple syrup: In a saucepan, place 1 cup sugar into 2 cups water on high heat. Bring to a boil while stirring to dissolve the sugar. Remove from heat and add to tea.

Sun Tea

Directions

1. Fill a container with 4 cups of cold water, preferably filtered.

2. Place 6 tea bags or 6 teaspoons of loose tea from your favorite Boston Tea or Bentley's Finest Tea, and tightly cover with lid.

3. Place in direct sunlight for 2-4 hours (depending on desired strength).

4. Remove tea bags or strain loose leaves, serve over ice.

5. Add sugar or other sweetener (optional).

 *Please note that tea will become bitter is it steeps too long. We suggest checking the tea's color after it has sat for 2 hours in the sun. The steep time is only a guideline and you can always allow it to steep longer!

Sweet Tea

Directions

1. Make a simple syrup. (In a saucepan, combine 1 1/3 cups sugar and 2 cups water on high heat. Bring to a boil while stirring to dissolve sugar.)

2. Add 15-20 tea bags of your favorite Boston Tea or Bentley's Finest Teas, one at a time, to the pan of boiling sugar water.

3. Add 1/4 teaspoon of baking soda.

4. Once all the tea bags are added, remove the pan from the burner. Let the tea steep for 1 hour.

5. Take the tea-infused simple syrup and add it to 1 quart of filtered water, and stir.

6. Serve over ice and garnish with a lemon wedge and sprig of mint.

 *Please note it is said that the baking soda removes any bitterness and darkens the tea, it does not affect the taste.

Traditional Brew

Directions

1. Bring 2 cups (32 oz) of water, preferably filtered to a boil.

2. Carefully pour the boiling water, directly over 4-5 tea bags or 1 teaspoon of loose tea from your favorite Boston Tea or Bentley's Finest Tea.

3. Steep for 4 to 5 minutes.

4. Remove tea bags or strain out loose tea

5. Add 2 more cups of cold water.

6. Serve over ice.

7. Add sugar or sweetener (optional).

Perfectly Peachy Iced Tea

Ingredients

  • 3 (11 1/2 ounce) cans of peach nectar
  • 2 quarts brewed Bentley’s Peach black tea*
  • 1 C. sugar
  • 1/4 C. lemon juice

Directions

1. Brew tea.

2. Add 1 cup of sugar while tea is hot and stir to dissolve.

3. Pour tea into a large pitcher and add peach nectar and lemon juice. Mix well.

4. Serve chilled and garnish with a peach slice and sprig of mint. It's just peachy!

*To add some zing, try brewing it with Bentley’s Ginger Peach black tea and add 2 teaspoons of ginger paste to the peach nectar. Garnish with a piece of sugared ginger.

Excerpts of the above recipe are from recipezaar.com for Peach Iced Tea.

Apricot Mint Iced Tea

Ingredients

  • 4 C. cold, filtered water
  • 10 Boston’s Mint-in-Tea black tea bags
  • 4 cans (12-ounce size) apricot nectar
  • 1/2 C. fresh mint leaves, slightly crushed
  • 1/4 C. sugar
  • Garnish: Fresh mint (optional); citrus slices (optional)

Directions

1. In a 4-quart Dutch oven, bring water to a boil; remove from heat.

2. Add tea bags and let steep for 3 to 5 minutes. Discard bags.

3. Stir in nectar, mint, and sugar.

4. Cover; chill for 4 hours.

5. Strain tea into a serving pitcher or punch bowl.

6. Serve tea over ice. If desired, garnish with additional mint or citrus slices. Serves 10. This apricot hits the spot!

The above recipe for Apricot Mint Tea is from CDKitchen.com

Cold Brew Limeade/Lemonade Tea

Ingredients

  • 4 C. cool water
  • 6 Bentley’s English Breakfast tea bags
  • 1 can (6 ounce size) frozen lemonade concentrate, partially thawed and undiluted (or limeade)

Directions

1. Place tea bags into cold, filtered water and let sit 5 minutes.

2. Stir in lemonade or limeade concentrate.

3. Pour into a glass of ice and garnish with a lemon or lime wedge and sprig of mint. Lemon or lime? Enjoy one now and the other next time!

*Makes 1.25 quarts.

The above recipe for Cold Brew Lime/Lemonade Tea is from CDKitchen.com

Boston Iced Tea

Ingredients

  • 1 gallon cold, filtered water
  • 1 C. white sugar
  • 15 Boston Tea’s English Breakfast black tea bags
  • 1 (12 fluid ounce) can frozen cranberry juice concentrate
  • Garnish: 1 sprig of mint

Directions:

1. Put water in large pot, and heat on high until boiling.

2. Add sugar and stir until dissolved.

3. Add tea bags and let steep until desired strength is acquired.

4. Stir in cranberry juice concentrate, and allow it to cool.

5. Serve over ice and add a sprig of mint. Get a refreshing taste of Boston!

*Makes 14 servings

The above recipe for Boston Iced Tea is courtesy allrecipes.com from DAMODDAHALIEN.

Orange Cinnamon Iced Tea

Ingredients

  • 2 quarts water
  • 6 Boston Tea Party Tea bags
  • 1 stick (3-inch size) cinnamon
  • 4 T. frozen orange juice concentrate
  • Sugar or sugar substitute to taste

Directions

1. Bring water to a boil in a saucepan. Remove from heat.

2. Add tea bags and cinnamon stick.

3. Cover and let steep for 5 minutes.

4. Remove and discard tea bags and cinnamon stick.

5. Stir in orange juice concentrate.

6. Sweeten to taste. Chill. Company is here! There, orange you glad you made this?

*Makes 2 quarts

The above recipe for Orange Cinnamon Iced Tea is from CDKitchen.com

Honey Strawberry Tea Cooler

Ingredients

  • 1 pint fresh strawberries, stemmed and cleaned
  • 1/4 C. honey
  • 1 (6 ounce) can frozen orange juice concentrate
  • 2 C. brewed Bentley’s Oriental Treasure green tea, cooled

Directions

1. In a blender or food processor, combine strawberries and honey; blend until smooth.

2. Add orange juice concentrate; blend well.

3. Stir into pitcher of cooled tea.

4. Serve over ice. Imagine sitting in a strawberry field with your honey; sip and taste the sweetness of summer!

*Makes 4 servings

The above recipe for Honey Strawberry Tea Cooler is from recipegoldmine.com

Mulled Apple Spice Iced Tea

Ingredients

  • 4 cinnamon sticks
  • 8 whole cloves
  • 8 cups apple juice
  • 8 Bentley’s Finest Blueberry Cranberry black tea
  • 1 lemon or orange, sliced into rounds
  • Honey or sugar to taste (optional)

Directions:

1. Place cinnamon sticks, cloves into a piece of cheesecloth or a coffee filter and tie with kitchen twine, making a spice pouch.

2. In a 4-quart saucepan, bring apple juice and spices just to the boiling point.

3. Remove pan from stove and add tea bags to steep for 4 to 6 minutes.

4. Remove bags and allow the tea to cool.

5. Refrigerate for several hours.

6. Remove spice pouch before serving and sweeten to your liking.

7. Fill glasses with shaved or chopped ice and garnish with a lemon or orange slice. No need to mull over this one, take a drink and spice up your day!

The above recipe for Mulled Apple Spice Iced Tea is from cooks.com

Fresh Mint Tea

Ingredients

  • 4 Boston Tea Mint-in-Tea black tea bags
  • 12 large fresh mint leaves
  • 3 C boiling water
  • 1 C orange juice
  • 1/4 C lemon juice
  • 1 C sugar
  • 6 C cold, filtered water
  • Garnish: Sprigs of mint, citrus slices (orange, lemon, and lime)

Directions

1. Place tea bags and mint in a 3-quart pitcher and add 3 cups boiling water; steep until cool.

2. Discard bags and strain mint leaves.

3. Add orange juice, lemon juice, sugar and 6 cups of cold water to tea mixture.

4. Stir until sugar is dissolved (or you may choose to use simple syrup).

5. Serve over ice and garnish glass with mint and citrus slices. It’s a hot and humid summer day and this is a mighty minty mouthwatering marvel!

*Makes 3 quarts

The above recipe for Fresh Mint Tea is from cooks.com

Ginger Berry Spritzer Iced Tea

Ingredients

  • 6 Bentley’s Raspberry black tea bags
  • 4 C. ginger ale
  • 2 C. boiling water
  • 2 C. ice
  • ¼ C. sugar
  • ½ C. fresh raspberries
  • Lemon slices cut in half

Directions

1. In a saucepan, pour boiling water over tea bags.

2. Let steep for 10 minutes.

3. Remove tea bags and add sugar, stirring to dissolve.

4. Let it cool and pour tea into a pitcher filled with ice.

5. Add ginger ale, lightly mix.

6. Add raspberries and lemon slices.

7. Serve immediately. Garnish each glass, preferably a highball, with sprigs of mint. A simple way to spritz up your day!

The above recipe for Ginger Berry Spritzer Ice Tea is from thatsthespirit.com