With the hot weather continuing, you may find yourself popping down to your local cafe for a refreshing iced tea, only to then have to fork out a small fortune for the delicious beverage. However, this isn’t actually a necessity, and there are ways that this ice-cold drink can be made at home.
All you need is some ice and water, and your choice of tea. The experts at TWG Tea have highlighted that choosing the best tea is perhaps the most important step in ensuring you get the perfect homemade iced tea. Speaking to Express.co.uk, they said: “The secret to crafting the perfect iced tea lies in starting with high-quality tea and allowing the flavours to fully develop before chilling.”
They continued: “Begin with exceptional tea, allow the flavours to develop fully, chill thoroughly and serve generously over ice. Enhance your iced tea with complementary fruits and botanicals that bring out the tea’s delicate notes while adding a refreshing seasonal twist.”
While Magnus Jern, water researcher and co-founder of Tappwater argues that filtering your water is also an important step in crafting an iced tea. He says: “Filtered water isn’t just better for you, it’s better for your brew. Chlorine and limescale in tap water can dull the delicate flavours of tea and coffee.
“By removing these impurities, filtered water allows the true taste of your beans and leaves to shine through. It’s why professional baristas and tea sommeliers always start with clean water; it’s the secret ingredient that doesn’t appear on the label.
“A good cup of tea is 99% water. Why compromise on the main ingredient? But it’s not just about removing what you don’t want, it’s also about keeping what you do.
“Most teas and coffees are developed to taste their best with the natural minerals present in local tap water. Over-filtering, as with reverse osmosis systems that don’t remineralise, can strip these out and leave hot drinks tasting flat.”
How to make the perfect iced tea at home
The tea experts at TWG have shared the steps for making iced tea at home:
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