Exact quantities, then the method.
Cold green tea and fresh mint together are about as cooling as a drink gets, the sort of glass that makes you feel a few degrees cooler just holding it. Keep the brew gentle, with water off the boil at around 80C, so the green tea stays smooth rather than bitter, then load it with ice and a good handful of mint. It is the iced cousin of Moroccan mint tea, only lighter and unsweetened.
Source: teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Green Mint Tea recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-green-mint-tea/
You'll need
- 2 tea bags of Lipton Green Mint Tea
- 200ml freshly drawn water cooled to 80C
- 200ml cold still water
- 5 fresh mint leaves
- 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
- Let the boiled kettle fall to about 80C for the iced green mint; a thermometer or a variable kettle tells you.
- Steep the 2 tea bags in 200ml of the cooled water for four minutes under a saucer, then lift them out.
- Cool the green mint brew fully, in cold water or the fridge.
- Ice a tall glass, then pour the cold green mint over.
- Pour in the cold water slowly over a spoon's back, lengthening the green mint.
- Clap the mint leaves between your palms to release the oils and drop them in.
- Tip: muddle a couple of the mint leaves in the bottom of the glass first for a stronger mint hit.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Green Tea: Processing and Brewing Guide →
Brewed with: Lipton Green Mint Tea, 20 Tea Bags 32g
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