On sunny days, whilst enjoying an injection of vitamin D, we've been playing about with our teas and herbal tisanes to find out which have the versatility to be served both hot and cold.
The first success was our tea of the month, Lemon Sunset. A delicious fruity decaf South African tea, (although it doesn't originate from the Camellia Sinensis plant, it is an official tea plant), this blend of rooibos and all things lemony is probably my favorite. Our guide is to use one heaped teaspoon per 8 oz of water, strength of flavor is your prerogative, so you can increase or decrease the amount to suit your preference.
I like mine fairly strong so I put two tablespoons of tea in a bag, added hot water and then dunked the bag for six minutes. I left it to cool for ten minutes and then popped a couple of handfuls of ice in. I was a little frugal with the amount of ice and the picture doesn't reflect the initial quantity as it melted fairly swiftly under the sun!
If you're after something a little more fruity, a combination that was absolutely fabulous was a ratio of 75/25 cloudy apple juice to the Lemon Sunset infusion. The lemon and apple were an alternative refreshing flavor combination.
So, it's as easy as that! Get brewing and share your favorite iced teas in the comments section!