The sultry summer days are here again and as we all know, they are here to stay for quite a while. So rather than getting heated up about the heat, this time I choose to stay cool.
In the tropical summers, dehydration is something which needs to be prevented actively and no ‘Summer Survival Strategy’ is complete without an advice as to how important it is to have lots of fluids.
As I swear by teas, flavoured teas particularly, my pantry, my backpack and even my office desk always has a stash of tea bags, in varied flavours. One of my favourites among them is of course the Typhoo Blackcurrant. So here’s a recipe of a cool tea-infusion that I will surely resort to, during the coming months.
Black-Currant Mint Green Tea Iced-Tea:
• 3 Typhoo Blackcurrant Bracer Fruit Infusion tea bags
• 3 Typhoo Green Tea Moroccan Mint tea bags
• 4 cups Water
• Mint leaves
Directions to prepare the Iced-Tea:
1. Place six tea bags in a heat-safe bowl or container. Bring 1 cup of water to a boil, and then pour over tea bags. Let steep for 10 or so minutes.
2. Once steeped, remove tea bags and pour in 3 cups of cold water. Chill until ready to serve.
1. Add several blackcurrant and fresh mint leaves to the bottom of a sturdy glass. Using a muddler or a wooden spoon, press down on the blackcurrant/mint leaves and lightly twist. The blackcurrant will burst slightly and the mint leaves will become even more fragrant.
2. Add ice and pour tea over top. Garnish with extra blackcurrant and mint leaves if you like.
If getting fresh black-currant is a problem, it can be left out as the flavour in the tea bags themselves is quite vivid.
Disclaimer: This is not my own recipe, but has been shared with me by Typhoo Tea.