Exact quantities, then the method.
This is a proper two-tea blend: floral jasmine green brewed alongside tart, ruby-red hibiscus. On their own each has a weakness, as the jasmine green can be slight and the hibiscus can be sharp, but together they balance out. The Green Tea rounds the hibiscus off, while the hibiscus gives the jasmine colour, body and a berry edge.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Jasmine Green & Hibiscus Cooler recipe. Canonical: https://teas.co.uk/recipes/hybrid-mashups/jasmine-green-hibiscus-cooler/
It pairs Twinings Jasmine Green Tea with Good Earth Hibiscus, Rose and Sweet Berries. Brew both together, chill, and serve long over ice.
You'll need
- 2 bags Twinings Jasmine Green Tea
- 1 bag Good Earth Hibiscus, Rose and Sweet Berries
- 500ml water at about 85C
- 1 to 2 tsp honey, to taste
- A few fresh berries to serve
- Plenty of ice
Method
- Rest the just-boiled kettle briefly to about 85C, slightly hotter than for plain green tea because the hibiscus needs the heat to release its colour.
- Steep the 2 jasmine green bags and the 1 hibiscus bag together in the 500ml water for 4 minutes. The short steep stops the green tea turning bitter while the hibiscus brews.
- Stir in the honey while warm, then lift out all three bags.
- Cool to room temperature, then chill for at least an hour.
- Pour over plenty of ice and drop in a few fresh berries.
- Serve straight away. The drink is naturally deep pink from the hibiscus, so it needs no colouring of any kind.
- A squeeze of lemon turns the hibiscus an even brighter red, since its acidity intensifies the colour.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Twinings Jasmine Green Tea, 20 Tea Bags 40g
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