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Unread 04-20-2012, 01:44 AM   #1
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Iced Tea recipes

Hola!

Anyone know some good recipes for Iced teas?
I got green and white teas, leafs not those prebagged tea-bags, and was wondering if i could do anything tasty with it.

Other iced tea suggestions are welcome as well.



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Unread 04-20-2012, 02:06 AM   #2
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Unread 04-20-2012, 02:49 AM   #3
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I always throw about 1/4 - 1/2 table spoons of lemon and orange zest in with the leaves of my red tea or green tea and then maybe a little honey to jazz it up a touch.

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Unread 04-20-2012, 11:36 AM   #4
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Quote:
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I always throw about 1/4 - 1/2 table spoons of lemon and orange zest in with the leaves of my red tea or green tea and then maybe a little honey to jazz it up a touch.
Red tea? like in red bush tea? (which isnt a tea :P)

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Damn you!!

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Unread 04-20-2012, 11:37 AM   #5
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The South would frown upon this thread.
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Unread 04-20-2012, 08:01 PM   #6
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As in Read Tea

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Unread 04-20-2012, 10:03 PM   #7
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Recipes... for iced tea?

Simple. You brew tea, you put ICE in it. Voila.
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Unread 04-21-2012, 05:04 PM   #8
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For a green ice tea, I'd give 150% the normal tea amount per portion (using 10g for a cup? Now, use 15g), because you want that tea flavour to really shine, and chilling a beverage both makes it less sweet and less flavoursome. More tea = lower serving temperature.
And let that tea brew for a good 4 minutes extra!

After brewed and chilled, I'd suggest using either a generous amount of honey, or a good quantity of sweetened fruit purée (fruit blended and strained with simple syrup) with extra sugar. Papaya works miracles!
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Unread 05-22-2012, 11:18 PM   #9
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Green tea helps in burn fat and boosts metabolism,
The recent study reported that
3 – 5 cups of green tea per day can help you burn more than 70 calories per day,
which amounts to 7 pounds per year...
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Unread 05-31-2012, 10:11 PM   #10
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Whatever you do add some honey while it's still hot. Tasty.



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Unread 06-01-2012, 12:27 PM   #11
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Perhaps someone can help me with this, I really got into drinking cold/iced green tea while in Japan, the bottled kind, it tasted great and didnt seem to have any sugar in it and was great to drink with meals and seemed healthyas.....

I have failed to reproduce such great tasting ice tea and had to go back to regular fruitflavoredsugarpresenvantinfested ice tea to accompany my meals, and also bottled japanese ice tea is almost impossible to buy here.

Whenever I tried to replicate some iced green tea it tasted ok after brewing and always seemed to "oxidize" after a few hours and ended up tasting horribly.
I usually let the tea cool down to room temperature and only then put it in the fridge. Storing in either plastic or glass container made no difference to the bad/oxidized taste.

Any ideas on how to make a decent japanese style iced green tea?
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Unread 06-01-2012, 12:43 PM   #12
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What doesn't the South frown on?



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Unread 06-01-2012, 12:45 PM   #13
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Quote:
Originally Posted by Asrial View Post
For a green ice tea, I'd give 150% the normal tea amount per portion (using 10g for a cup? Now, use 15g), because you want that tea flavour to really shine, and chilling a beverage both makes it less sweet and less flavoursome. More tea = lower serving temperature.
And let that tea brew for a good 4 minutes extra!

After brewed and chilled, I'd suggest using either a generous amount of honey, or a good quantity of sweetened fruit purée (fruit blended and strained with simple syrup) with extra sugar. Papaya works miracles!
(I think my masculinity just got a hit )
You add the sweetener after it's been chilled? No criticism, I've just never heard it done that way.

I've most commonly seen ppl make a simple syrup out of hot water and sugar and pour that into the tea while it's still hot.



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Unread 06-01-2012, 02:21 PM   #14
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^I've had some rather dumb luck with getting my honey to dissolve I guess. But I can agree, that making a simple syrup (or an infused one! Those are darn tasty ) is the normal way to go, and the safest. Gonna invest in some syrup containers for the summer season I guess, as I got in the mood for some green tea with blackcurrant and raspberry syrup.
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