This iced tea is fruity and sweet with bright floral notes—a perfect drink for tea lovers looking to beat the heat.
Recipe Information
Total Time:
Yield:
8 servings (7 ounces each)
Ingredients
6 cups water
3 Numi yuzu bancha green tea bags
3 The Republic of Tea hibiscus superflower tea bags
2 cups hulled and halved strawberries, plus additional slices for garnish
⅓ cup granulated sugar
½ cup fresh lemon juice
Fresh mint, for garnish
Directions
In a medium saucepan, bring 6 cups of water to a boil. Remove from heat; add yuzu bancha and hibiscus tea bags. Steep tea, uncovered, for 8 to 10 minutes. Remove and discard tea bags. Transfer tea to a 2-quart pitcher; cover and refrigerate at least 2 hours or until well chilled.
Meanwhile, in a medium bowl, mash 2 cups of strawberries with a potato masher until completely mashed. Stir in sugar. Cover and refrigerator until serving, stirring occasionally.
To serve, strain strawberry mixture through a fine-mesh sieve set over the pitcher with tea; discard pulp. Stir in lemon juice. Pour tea into ice-filled glasses; garnish with additional strawberry slices and mint, if desired.