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Студен Чай

Аn ice-cold thirst-quencher and pure drinking delight!

Ice Tea is the perfect summer refreshment! In our BLOG we present our top 5 teas best suitable for making ice tea, including preparation tips and recipe suggestions. Surprise your guests with inspiring summer drinks!

You can pick your flavours here: https://teahouseplovdiv.com/en/product-category/ice-tea/

Vanilla Rooibos

Easy does it with rooibos when mixing it with other flavours. It imparts a beautiful dark amber colour, though, and in this case mingles happily with the rosebuds and vanilla.

All you need is:

  • 2 tbsp slightly crushed rosebuds
  • 1 tbsp листа от Rooibos tea leaves
  • 2½ cm (1in) vanilla pod, split in half
  • 500 ml (16fl oz) boiling water
  • Ice cubes

Prepare in 3 easy steps:

  1. Reserve 2 rosebuds for garnishing. Place the remaining rosebuds, rooibos leaves, and vanilla pod in a teapot. Add the boiling water and leave to infuse for 5 minutes.
  2. Strain into glass tea cups and allow to cool.
  3. Add the ice cubes, stir, and serve with a rosebud garnish in each.

Honey Lemon Matcha

The iced Matcha tea is as green as chlorophyll. You can use a confectioner’s grade of Match, which is not as expensive as the higher grades. The honey will add sweetness and the lemon juice will brighten the flavour.

All you need is:

  • 5 tsp. honey
  • 1 tbsp lemon juice, plus some lemon zest
  • 500 ml (16fl oz) water heated to 80°C (175°F)
  • 1½ tsp Matcha powder
  • Ice cubes

Prepare in 3 easy steps:

  1. Place the honey, lemon juice, zest, and half the hot water in a jug.
  2. Put the Matcha powder in a bowl and add a little of the remaining hot water. Whisk the Match in a “W” motion to form a twin paste. Add the rest of the hot water and whisk until some froth begins to form on the surface.
  3. Pour the Matcha mix into the jug, stir, and serve in tumblers filled with ice cubes.

Green Harmony Frappe

The citrusy notes of lemongrass brighten the vegetal and grassy flavours of Gunpowder tea. While the melon brings in sweetness, the almond milk creates a delightfully frothy frappe.

All you need is:

  • 3 tsp chopped fresh lemongrass
  • 2 tsp Gunpowder tea leaves
  • 150 ml (5fl oz) waterheated to 80°C (175°F)
  • ¼ small honeydew melon, diced, plus melon balls, to garnish
  • 150 ml (5 fl oz) sweetened almond milk
  • Ice cubes, crushed

Special equipment: Blender

Prepare in 4 easy steps:

  1. Place the lemongrass and tea leaves in a teapot. Add the hot water and infuse for 4 minutes.
  2. Strain into a jug and set aside to cool to room temperature.
  3. Place the melon in the blender and add the cooled tea and almond milk. Blend until creamy and frothy on the surface.
  4. Pour into tumblers half-filled with crushed ice, and garnish with the melon balls.

Green Jasmine Tea

Jasmine tea is traditionally made at night as the flowers open. Green tea and jasmine flowers are stirred together, then the flowers are removed, the tea is baked, and the process is repeated over several evenings. Lime adds tanginess to this tea.

All you need is:

  • 1 heaped tbsp. Green Jasmine tea
  • ½ lime, peeled and thinly sliced, plus extra slices, to garnish (optional)
  • 900 ml (1½ pints) water heated to 80°C (175°F)
  • 1 tsp each of limelemon, and orange zest, to garnish (optional)

Prepare in 3 easy steps:

  1. Place the tea leaves in a teapot and add the finger lime, reserving 1 tsp for garnishing.
  2. Add the hot water and infuse for 3-4 minutes until the jasmine tea leaves start to open.
  3. Add ice cubes and serve cold, garnished with the reserved lime slices. Alternatively, garnish with the citrus zest.

Black Tea

Highly aromatic and strong blend of fine Assam CTC teas.

All you need is:

  • 6 tsp black tea leaves
  • 500 ml (16fl oz) boiling water
  • Pinch of baking soda
  • 175 g (60z) caster sugar
  • 2 lemons, sliced, to serve (optional)
  • Ice cubes

Prepare in 3 easy steps:

  1. Place the tea leaves in a teapot and add the boiling water. Steep for 15 minutes to create a strong infusion.
  2. Carefully pour the tea into a heatproof jug using a strainer.
  3. While the tea is still hot, add the baking soda (to prevent the tea from clouding) and sugar, and stir well until dissolved. Add 1.5 liters (2⅔ pints) cool water and stir to mix. Leave to cool until lukewarm, then transfer to the fridge and chill for 2-3 hours. Add the lemon slices to the chilled tea, if desired. Add enough ice cubes to fill the jug.

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