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Iced Tea Concentrate Recipes

To save you time during summer, prepare some iced tea concentrates that you can stretch throughout the day. Below are recipes of 1L of x3 concentrates that will last up to 1 week in the fridge. IMPORTANT note that these recipes are concentrates - to make ready-to-drink, add 2L chilled carbonated water or filtered water. So all up, the 1L concentrate will turn into 3L of ready iced tea.
 

EXOTIC

Egyptian Ice Concentrate:

“Liquid Turkish Delight!”

  1. Add 52g of Egyptian Ice and 110g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved
  4. Total steeping time 10min. Strain and allow to cool.
After dilution, garnish each drink with dried rose petals, summer berries, blood orange slices.
 
Karavan Concentrate:
  1. Add 30g (6tbs) of Karavan and 80g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until rock sugar sugar is mostly dissolved
  4. Total steeping time 5min. Strain and allow to cool.
After dilution, garnish each drink with citrus slices and rose petals.
 

WHITE

Golden Peony Concentrate: *NEW RECIPE*

  1. Add 30g (7.5tbs) of Golden Peony into a pot.
  2. Add 1L of boiling water.
  3. Total steeping time 10min.
  4. Strain and allow to cool.

After dilution, garnish with fresh mint and slices of peach or nectarine. 

OOLONG 

Honey Orchid Phoenix Cold Brew Concentrate: *NEW RECIPE*

(N.B. This is a cold brew concentrate recipe unlike others on this page. The aim of cold brewing is to achieve clarity with complex flavours)

  1. Add 50g (12.5tbs) of Honey Orchid Phoenix into a pot.
  2. Add 1L of cold filtered water.
  3. Allow to steep in fridge for 24 hours.
  4. Strain and store in fridge for up to 7 days.

After dilution, serve chilled or on ice topped with lemon slices.  

Iron Goddess

1. Add 60g of rock sugar into a pot.

2. Add 1L of boiling water, stir until dissolved.

2. Allow to cool to 80C then add 50g Iron Goddess. Stir until leaves are immersed.

3. Steep for 6min. Strain and allow to cool.

GREEN 

Silver Jasmine Concentrate:

“Refreshing, light and floral cold green tea”

  1. Add 60g of rock sugar into a pot.
  2. Add 1L of boiling water, stir until dissolved.
  3. Allow to cool to about 80C then add 28g Silver Jasmine. Stir until tea is immersed.
  4. Total steeping time 6min. Strain and allow to cool.
After dilution, garnish each drink with dried floral petals.
 
Matcha Concentrate:
“A powerful jolt of green tea energy"
  1. Sieve 50g matcha into a 1L jug.
  2. First add 200ml of 70C water, stir in to make a consistent paste.
  3. Add another 800ml of room temperature filtered water. Whisk to combine, ensuring there are no lumps.
  4. Whisk/shake well before use.
To serve, fill glass with ice cubes then pour equal parts concentrate with fresh milk alternative (e.g. oat or coconut milk). Garnish with a light dusting of matcha.
 

Dragon Well Concentrate:
“Light and nutty brew with a honey sweetness”

  1. Add 60g of rock sugar into a pot.
  2. Add 1L of boiling water, stir until dissolved.
  3. Allow to cool to about 80C then add 24g Dragon Well (8tbs). Stir until tea is immersed.
  4. Total steeping time 5min. Strain and allow to cool.
After dilution, garnish each drink with fresh cucumber. 
 

BLACK

Ceylon Orange Pekoe Concentrate:
“Classicly old school, clean-tasting, single estate iced black tea”

  1. Add 30g (6tbs) of Ceylon Orange Pekoe and 80g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved.
  4. Total steeping time 5min. Strain and allow to cool.
After dilution, garnish each drink with citrus fruit slices or summer fruit (e.g. lemon, peach, mango) pieces, and a sprig of rosemary or mint. Top it off with a fresh basil leaf.
 
Earl Grey Blueflower Concentrate:
“A refreshing, citrus driven iced black tea”
  1. Add 30g (6tbs) of Earl Grey Blueflower and 80g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until rock sugar sugar is mostly dissolved
  4. Total steeping time 5min. Strain and allow to cool.
After dilution, garnish each drink with sliced lemon and rose or rosemary petals. 

HERBAL

Chrysanthemum Concentrate: *NEW RECIPE*

  1. Add 40g (10tbs) of Chrysanthemum and 50g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved.
  4. Total steeping time 10min.
  5. Strain and allow to cool.

After dilution, garnish each drink with fresh lemon slices, and a sprig of mint.

Cool Concentrate:
“Keep cool calm and collected with this cola-like remedy"

  1. Add 24g (8tbs) of Cool and 50g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved.
  4. Total steeping time 10min. Strain and allow to cool.
After dilution, garnish each drink with slices of lemon and lime. 

Heal Concentrate:
“Caffeine-free cold tisane with a fresh lemon zest”

  1. Add 20g (8tbs) of Heal and 80g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved.
  4. Total steeping time 10min. Strain and allow to cool.
After dilution, garnish each drink with sprig of mint and slices of lime. 
 

Inhale Exhale Concentrate:
“Minty and refreshing tisane with a hint of cassia”

  1. Add 20g (8tbs) of Inhale Exhale and 60g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved.
  4. ​Total steeping time 10min. Strain and allow to cool.
After dilution, garnish each drink with sprig of rosemary and slices of lemon.
 

Upper Concentrate:
"A natural energy booster to get you through the long summer days"

  1. Add 30g (6tbs) of Upper and 50g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved.
  4. Total steeping time 10min. Strain and allow to cool.
After dilution, garnish each drink with sprig of mint and slices of lemon. 
 
Workout Concentrate:
"Sweet & spicy to combat that post gym slump"
  1. Add 30g (6tbs) of Workout and 50g of rock sugar into a pot.
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved.
  4. Total steeping time 10min. Strain and allow to cool.
After dilution, garnish each drink with sliced lemon and ginger. 
 

 

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