Iced Thai Herbal Teas: Four Easy Recipes

Thai herbal teas make beautiful iced drinks: naturally caffeine free, full of colour and easy to prepare in advance. Each recipe below makes two large glasses and starts the same way: brew the tea double-strength, let it cool, then pour over plenty of ice.

Rosella and orange

1. Steep 2 Rosella tea bags in 300 ml of freshly boiled water for 5 minutes.
2. Stir in a teaspoon of honey or sugar while warm, then leave to cool.
3. Pour over ice and top with a slice of fresh orange.

Butterfly pea lemonade

1. Steep 2 Butterfly Pea tea bags in 300 ml of freshly boiled water for 5 minutes, then cool.
2. Fill two glasses with ice and add a little sugar syrup to each.
3. Pour in the blue tea, then add the juice of half a lemon to each glass and watch it turn violet.

Pour the lemon in at the table for the best effect.

Chrysanthemum and honey

1. Steep 2 Chrysanthemum tea bags in 300 ml of water at about 90°C for 5 minutes.
2. Stir in a teaspoon of honey and let it cool.
3. Serve over ice, just as it is sold at Thai street stalls.

Mulberry and mint

1. Steep 2 Mulberry Leaf tea bags in 300 ml of freshly boiled water for 6–8 minutes.
2. Add a few fresh mint leaves as it cools.
3. Serve over ice with a sprig of mint.

Tips for clear, bright iced tea

• Cool the tea at room temperature before chilling; this helps keep it clear.
• Keep brewed tea covered in the fridge and drink it within two days.
• For a party, make a large jug of each colour and let guests mix their own.