How to Make The Peanut Vendor's 'Jass Fusion' Iced Tea

In mid-July we hosted the very first ‘Big Iced Teaser’ at our Leather Lane Tea Bar. The idea was, to challenge our own team members and the baristas who work in our partners’ cafes and restaurants to create the most delicious iced tea cocktail around.

We had an incredible turnout with entries from Timberyard, Car & Kitchen, Catalyst, The Peanut Vendor, Stir Coffee and the Good & Proper team. It was a tough competition but in the end, our all star judging panel felt that there was a deserved winner. We’re delighted to present Rafal and Krzysztof from The Peanut Vendor’s ‘Jass Fusion’ recipe which uses our Jasmine Pearls, Wild Rooibos and Lemongrass

What You Need

• 8g Jasmine Pearls
• 8g Lemongrass
• 12g Wild Rooibos
• 2.25l filtered water

Method

Prepare your tea:

Rooibos

1. Measure out your Rooibos leaf into a glass bottle or jug
2. FIll with 750ml of filtered water
3. Brew for 2 hours at room temperature
4. Strain the tea
5. Pour the tea into the ice cube tray
6. Place in a freezer until frozen

Lemongrass

1. Measure out the Lemongrass into a glass bottle or jug
2. Fill with 750ml of filtered water
3. Brew for 2 hours at room temperature
4. Strain the leaves
5. Pour the tea into the ice cube tray
6. Place in a freezer until frozen

Jasmine Pearls

1. Measure the Jasmine Pearls into a glass bottle
2. Fill with 750ml of filtered water
3. Brew for 2 hours at room temperature
4. Strain the leaves
5. Keep at room temperature

To make the drinks:

1. Serve the Jasmine in a 6oz glass over one Lemongrass ice cube and two Wild Rooibos cubes.
2. Enjoy the slowly released fusion of tastes