13 July 2016
With the hot season in full swing and more hot days yet to come, this is the ideal time to rediscover your favorite teas in their iced tea version.
Whether you use a mixture already prepared or benefit from emptying your collection of bags of tea and adding fruits and spices, the procedure is simple. Just add cold water to your preparation at a dosage you would use for a hot infused tea, and allow it to infuse for 6 am to 12 hours in the refrigerator, then filter before tasting! Prepared the evening, it will be ready the next morning to satisfy both your thirst and that of your guests.
It is also an opportunity to experiment with new recipes or simply to prepare a natural iced tea, as we do every day in our shops, in order to give you the opportunity to taste our latest creations. While some of my colleagues daringly mix Darjeeling with green tea, or even Pu Er and Wulong, I am a little more conservative and prefer to use a single tea in order to fully appreciate its potential. In this way I have rediscovered a family which I sometimes forget to enjoy, that of white teas. My revelation was immediate and sublime when I tasted the sweet nectar obtained from a white tea from one of my favorite producers, Jingning Yin Zhen! Purity, lightness, delicacy and refreshing were my words. My feelings are still vivid and though I want to share my discovery with you I also hope to inspire you to vary your infusions.
Be daring, and let me know of your discoveries! I’m interested in your best recipes or simply your special favorites.
Wishing you a good summer!