Exact quantities, then the method.
Camomile makes a surprisingly good iced tea, far from just an evening drink. Cold, its soft apple-and-honey character comes through clearly, and a wheel of lemon sharpens it into something properly refreshing rather than sleepy. Because it is caffeine-free, it is an easy one to drink through a warm afternoon when you do not want another caffeinated glass. Brew it strong so the delicate flavour holds up over ice.
You'll need
- 2 tea bags of Rochambeau Camomile Infusion
- 200ml freshly drawn water at 100C, just off the boil
- 200ml cold still water
- 1 fresh lemon wheel
- Enough cubed ice (about 250g)
Equipment
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- 1 small jug for steeping, 1 saucer for covering
Method
- Steep the 2 tea bags of camomile in 200ml of just boiled water, saucer over the mug, for six minutes, then lift them out.
- Chill the camomile right down in cold water or in the fridge.
- Pour the cooled camomile over a tall glass full of ice.
- Ease the cold water in over the back of a spoon to lengthen the camomile.
- Squeeze and drop in the lemon wheel.
- Tip: stir a little honey into the warm brew first if you would like it gently sweet.
The tea it is made with, and what to make next.
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Tea: Camellia Sinensis Fundamentals →
Brewed with: Rochambeau Camomile Infusion 25 Tea Bags 40g
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