Jasmine and elderflower iced tea

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Canton Head of Tea Ali shares the recipe for her favourite iced tea in time for this week's mini heatwave. The recipe uses Canton Jasmine Pearls, and also works well with Canton Silver Needle white tea.

This month I have been experimenting with my own iced tea recipes as a fantastic way to enjoy tea during the (occasionally) hot British summer. I thought I’d share my favourite with you, it’s a delicious, refreshing and summery jasmine and elderflower iced tea. It’s so easy to make and perfect as an accompaniment to an alfresco lunch or to sip while reading a book in the sunshine. I recommend making it in the morning so it will be nice and cool for the afternoon.


Jasmine and elderflower iced tea

You will need:

  • 10g Canton Jasmine Pearls loose leaf tea
  • 1L water
  • 2 tsp elderflower cordial
  • ½ lemon chopped into 4 slices
  • 1-2 tsp sugar (depending on taste)
  • Ice to finish

These are my guidelines, but the quantities can be altered to your taste or if you're planning on serving this in a cafe.

Preparation time: 10 minutes
Cooling time: 4-5 hours
Serves: 4

  1. Brew 1 litre of jasmine pearls tea (10g of jasmine pearls at 75°c for 3 minutes) if your pot isn’t big enough just pour the infusions off until you have 1 litre of tea (i.e. keep re-infusing the tea leaves: jasmine pearls can be re-infused up to 3 times).
  2. Place your lemon, sugar and elderflower cordial into a large jug.
  3. Once tea is brewed pour over the other ingredients in the jug then stir.
  4. At this point taste the tea and add more sugar or elderflower if necessary to suit your taste.
  5. Now cover and leave to cool out of the fridge for about an hour.
  6. Put in the fridge for a further 3-4 hours until cold (do not add ice until it is completely cold otherwise it will melt and dilute your hard work!)
  7. Enjoy with ice in the sunshine.
Iced tea Tea recipe

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