Summer Iced Tea Recipes

Ryan Hinson from Tin Roof Teas in Cameron Village stops by to show us some delicious summer iced tea recipes.

Summer White

Ingredients – 51 ounce vessel

(White Tea) China Fancy White Peony

Cold Brew: 2 teaspoons per 8 oz. cup, cold tap or filtered water, brew 6 to 8 hours

Hot Brew: 4 teaspoons per 8 oz. cup, water temp. 70C/158F, brew 2 min

1 small cucumber sliced thin

1 small Granny Smith apple sliced thin

 

Blueberry-Hibiscus Cooler

Ingredients – 51 ounce vessel

(Green Tea) Guo Lu First Grade

Cold Brew: 1 teaspoon per 8 oz. cup, cold tap or filtered water, brew 6 to 8 hours

Hot Brew: 2 teaspoons per 8 oz. cup, water temp. 80C/176F, brew 1-3 min

1 cup of halved blueberries

2 tablespoons of broken hibiscus

 

Strawberry Sensation

Ingredients – 51 ounce vessel

(Black Tea) China Rose – 1 teaspoon per 8 oz. cup

Cold Brew: 1 teaspoon per 8 oz. cup, cold tap or filtered water, brew 6 to 8 hours

Hot Brew: 2 teaspoons per 8 oz. cup, boiling water, brew 3-4 min

1 1/2 cups of strawberries sliced thin

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