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TANGIER SUPREME
Makes 64 oz
Prepare 48 oz of Tangier Black Tea:
Steep 8 tbs of tea in 24 oz of 200°F 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. |
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ICED ROMANOFF SUNSET
Makes 64 oz
Prepare 48 oz of Romanoff Black Tea:
Steep 8 tbs of tea in 24 oz of 200°F 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. |
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NIRVANA BLUSH
Makes 64 oz
Prepare 48 oz of Nirvana Green Tea:
Steep 8 tbs of tea in 24 oz of 175°F 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.
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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 200°F.
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
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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 175°F.
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 |
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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 175°F.
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 |
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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 200°F.
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
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