Our Favorite Iced Tea Recipes



TANGIER SUPREME

Makes 64 oz

Prepare 48 oz of Tangier Black Tea:
Steep 8 tbs of tea in 24 oz of 200F water for 4 minutes, remove leaves.

Pour hot tea over 2 cups of ice to chill.
Add 4 sliced apricots and place in refrigerator for one hour.

Garnish with apricot and serve over ice.


ICED ROMANOFF SUNSET

Makes 64 oz

Prepare 48 oz of Romanoff Black Tea:
Steep 8 tbs of tea in 24 oz of 200F water for 4 minutes, remove leaves.

Pour hot tea over 2 cups of ice to chill.
Add 2 cups Blood Orange Italian Soda (available at Trader Joe's or Whole Foods).

Slice one blood orange into rounds add to iced tea and use as garnish.


NIRVANA BLUSH

Makes 64 oz

Prepare 48 oz of Nirvana Green Tea:
Steep 8 tbs of tea in 24 oz of 175F water for 3 minutes, remove leaves.
Pour hot tea over 2 cups of ice to chill.

Add sliced rounds of 1⁄2 lemon + 1⁄2 lime along with eight or ten large sprigs of fresh spearmint.
Add 2 cups of Trader Joe's Organic Pomegranate Limeade.


ICED PIÑA COLADA

48 oz water
5 cups of ice
10 heaping tsps American Tea Room Coconut loose leaf tea
1⁄2 medium pineapple cored and diced 4 strawberries

Prepare & steep Coconut loose leaf tea as instructed on label
5 minutes at 200F.
Pour over 4 cups of ice.
In a separate pitcher add one cup # diced pineapple and one cup ice.
Pour chilled tea into pitcher. Let sit in refrigerator for one hour.

Garnish glasses with remaining diced pineapple and strawberry


PEACHY KEEN

48 oz water
5 cups of ice
10 level tsps American Tea Room Immortal Green loose leaf tea
4 fresh peaches sliced into crescents 1 valencia orange sliced into four thin rounds for garnish

Prepare & steep Immortal Green loose leaf tea as instructed on label
2 minutes at 175F.
Pour over 4 cups of ice.
Squeeze orange juice from the # remaining orange.
In a separate pitcher add two sliced peaches, orange juice and one cup ice.
Pour chilled tea into pitcher. Let sit in refrigerator for one hour.

Garnish with orange slice


MIDORI SUNSET

48 oz water
3 cups of ice
10 level tsps American Tea Room Midori Sencha loose leaf tea
1 medium ripe Persian or Heirloom Melon
2 cups of sparkling water
Strawberries for garnish

Prepare & steep Midori Sencha loose leaf tea as instructed on label, 2 minutes at 175F.
Pour over 2 cups of ice.
Scoop half melon + 2 cups sparkling water in blender until smooth.
Scoop other half into round melon balls.
Combine chilled tea and melon blend into pitcher.
Garnish with strawberry and melon balls


GINGER PALMER

48 oz water
3 cups of ice
10 level tsps American Tea Room Ginger loose leaf tea
2 cups of chilled lemonade
Lemons sliced in rounds

Prepare & steep Ginger loose leaf tea as instructed on label, 4 minutes at 200F.
Pour over 2 cups of ice.
Combine with two cups of chilled lemonade in pitcher. Add several lemon rounds to pitcher and to use as garnish