Exact quantities, then the method.
Peach and mango tea was practically made to be drunk cold. The trick is to brew it double strength so it still tastes of something once the ice has melted a little, then let it cool right down before it goes near the glass. A couple of fresh peach slices and a sprig of mint, clapped between your hands to wake it up, turn a plain glass of iced tea into something you would happily hand a guest.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Peach and Mango Tea recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-peach-and-mango-tea/
You'll need
- 2 tea bags of Lipton Black Tea with Peach and Mango from Greece
- 200ml freshly drawn water at 100C, just off the boil
- 200ml cold still water
- 2 thin slices of fresh peach (skin on)
- 1 fresh mint sprig
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- Enough cubed ice (about 250g)
- 1 small jug for steeping, 1 saucer for covering
Method
- Steep the 2 tea bags in 200ml just-boiled water for four minutes, kept covered, then lift the bags out. Brewing it strong stops it tasting watery once the ice melts.
- Cool the brew right down, either by standing the jug in cold water or leaving it in the fridge.
- Pack a tall glass with plenty of ice and pour the cooled tea over.
- Top up with the cold water, pouring it down the back of a spoon so it layers neatly.
- Slip in the peach slices, clap the mint between your palms to release the scent, and drop it in.
- Tip: brew a jugful at double strength and keep it chilled for a couple of days, then pour over ice whenever you fancy one.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Lipton Black Tea with Peach and Mango from Greece, 20 Tea Bags 34g
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