How to Make Traditional Iced Tea
There is a very good reason why every household in America, from San Diego to Syracuse, has a jug of iced tea in their fridge. Iced tea in any form can rehydrate and revive like nothing else, and it couldn’t be simpler to make. This traditional recipe is a good go-to, and one you can easily tweak to your taste. Lighter, more aromatic black teas work well here, such as our Brockley Breakfast, Darjeeling or Ceylon, but any black tea will do just fine.
The recipe is for one glass, but it may well be worth scaling this up once or twice so that you too can have a jug on hand at any time of day or night.
Watch our How to Video, see instructions below or find the full recipe on p.106 in our Good & Proper Tea book.
What you need
1 heaped tsp Black tea leaves or 1 tea bag (see brewing guide below)
200ml boiling water
1 teaspoon honey (to taste)
A squeeze of lemon (to taste)
Lemon slice for garnish
Plenty of ice
This recipe is all about speed, so we recommend hot-brewing your tea for this one but it is also delicious with a cold-brewed black tea.
Bring 200ml freshly drawn, filtered water to the boil.
Pour over 1 heaped tsp Black tea leaves or 1 tea bag
Leave to infuse for 3 minutes
Remove the leaves or tea bag
- Prepare your tea as per Brewing Guide above
- Stir in the honey while your tea is still warm
- Allow the tea to cool (or flash chill by shaking with plenty of ice)
- Prepare your glass with a lemon slice and plenty of ice
- Pour the tea into the glass, add a squeeze of lemon and stir.