Sparkling Raspberry Lime Iced Rooibos Tea
- 3-5 Fresh Raspberries, crushed with juice
- 1-2 Tablespoons Simple Syrup, flavored or plain
- 2 Lime Wedges
- 2 Equal Exchange Organic Rooibos Tea bags
- 1 cup Hot Water
- 1 cup Seltzer Water (raspberry flavored or plain)
Steep 2 rooibos tea bags in 1 cup hot water for 3 minutes. Remove tea bags, squeezing out excess tea water into the cup. Let cool. Add ice, raspberries and juice, simple syrup, and seltzer to cup. Squeeze limes and add to drink. Mix well. Serves one (16 oz.)
Moroccan Mint Iced Tea
- 3 teaspoons Sugar
- 2 Equal Exchange Organic Mint Green Tea bags
- Cold Water
- (optional) Fresh Mint Leaves
Pour sugar into a glass and place tea bags in the glass so that they are at the bottom. Pour just enough hot water to cover the tea bags. While steeping, gently stir the sugar to dissolve in the water. Take out the tea bags after no more than 1 1/2 minutes, then add ice to fill the glass. Pour in cold water, stir, and enjoy! Makes one serving. Optional: Garnish with fresh mint leaves.
Red and Black Iced Tea
- 3 Equal Exchange Organic Rooibos Tea bags
- 3 Equal Exchange Organic Black Tea bags
- 36 oz. water (4.5 cups)
Boil water. Remove from heat source and steep in the water for 5-7 minutes, then remove bags. Let the tea water sit at room temperature to cool. Then pour over ice in glasses and serve! (Makes 6 Servings)
*Tea/water ratio: Use 1 bag of tea for every 6 oz, for regular strength (but you can always brew 1.5 strength to account for ice meltage).
Green Iced Tea with Honey
- 1 quart filtered water
- 7 bags of Equal Exchange Organic Green Tea
- Metal Bowl or Tempered Glass Bowl (to handle temperature change)
- Cover big enough to fit over the bowl (Dinner Plates work well)
- Tongs or Scoop
- Decanter or Pitcher
Cut the tag string off each bag carefully so as not to cut the bag itself.
Prepare a cold water bath in a stopped-up sink. It should be deep enough that when you hold the bowl in it the water comes up most of the side of, but not into, the bowl. You can also place ice and water in a bowl bigger than the bowl you've put the teabags in and use that. Place the bags in the metal bowl.
Heat 1 quart of water in a kettle and monitor with a thermometer. At 180 degrees, remove the kettle from the heat. An important thing to remember about green tea is that if the water is too hot it will scald the leaves and the tea will taste bitter. If you don't have a thermometer, heat the water in an open saucepot on the stove and gauge the temperature by how the water looks. When bubbles start to pop off the bottom in pairs or groups, your water is about 180 degrees.
Pour the water over the bags into the metal bowl. Immediately cover with lid and start timing your tea. It's important to cover the bowl so as not to lose heat. If the water is too cool, your tea will be under-steeped and bland.
At three minutes, remove the lid and use the tongs to take out the teabags. Do this quickly as over-steeping can result in bitter flavors and higher astringency.
Place the bowl in the bath of cold water (careful not to splash any into the bowl!) or over the ice water and use a spoon to stir the tea, lowering the temperature quickly.
When the tea is lukewarm pour it into your serving decanter or pitcher. Add 1 to 2 tablespoons of honey to taste while tea is still warm so that it melts and incorporates. I have a terrible sweet tooth so I added two tablespoons. Any more than that and it may overpower the tea's delicate flavors, but you should prepare it the way you like it.
Pour over ice. I recommend putting ice in a glass and pouring the tea over it, as adding ice to the pitcher may water down the tea.