Cooled tea with ice

The street was languishing in the heat. Visitors to the world Expo of 1904 in St. Louis was exhausted from the heat, and absolutely would not agree to try varieties of tea . because the exhibition was so much fun.

And at this point to head to one of the owners of a tea plantation, Richard Blechynden, came really a great idea to add in a traditional hot tea ice . A refreshing drink keenly interested visitors to the fair. So there was the first “iced tea” . and the merchant was a success.

Over the past century to iced tea addicted both the Americans and Europe with Russia. Annually iced tea is drunk several hundred thousand tons!

In America even invented a special instant tea in pill form or powder that can be sprinkled into cold water and get a drink. But, of course, for ice tea, and iced tea best good strong tea varieties, an infusion of which is then cooled in the refrigerator.

How to prepare the infusion? He must be strong, given the fact that, mingled with ice, will become a tea drink medium-bodied. Tea infusion is prepared usually in advance and kept in the refrigerator.

When you make tea, pour into a tall glass, filled with more than half of small ice. Optionally you can add sugar and a slice of orange or lemon and a mint leaf, and pieces of other fruits, fruit juices, berries, spices and even alcoholic beverages.


Classic iced tea recipe

The classic recipe is 1 Cup of hot tea and 1 glass filled with ice cubes. There you can add lemon juice, sugar.

On 1 l of water: 10 tsp. of black tea, ice cubes, lemon juice and sugar to taste

Brew a strong tea, mix with sugar and lemon juice. Pour tea into a tall glass filled two-thirds with ice. Iced tea will taste better if you brew high quality tea, which gives a strong fragrant infusion.

Tea with orange and mint

16 servings: 8 cups of water, 14 leaves of fresh mint, 12 tea bags, 1 Cup sugar, 3/4 Cup lemon juice 4 cups orange juice

Bring water to a boil. Remove the pot of water from the heat, add the mint and tea bags. Leave on for 15 minutes, then remove them from the water. Add the sugar and stir until dissolved, then add the lemon and orange juices. Cool before serving. The resulting mixture whisk.

Ginger-lemon iced tea

For 8 servings: 8 cups water 3 tea bags, 100 grams of fresh ginger, cut into large chunks, 1 Cup sugar, a half Cup of fresh lemon juice, lemon, sliced, fresh ginger (garnish)

Boil water, add tea bags, ginger. Bring water to a boil. Cook for 15 minutes. Add sugar and lemon juice. Stir, until the sugar is completely dissolved. Pour tea into a bowl, drain. Wait until the mixture cools. Then cover and put in refrigerator for 2-3 hours. Serve with ice cubes, slices of lemon and ginger.

For 6-8 servings: 6 tea bags English tea, 275 ml freshly squeezed orange juice, chilled juice of 1/2 lime, about 12 sprigs of fresh mint, half a sliced orange and lemon, 2 tsp sugar, lots of ice cubes

To make a very strong tea in a large teapot of tea bags and 2 liters of boiling water. Then add the kettle with 2 tsp sugar and 6 sprigs of mint. Let the tea steep for 15-20 minutes, then remove tea bags and allow to cool completely.

When the tea will become cold, to get the mint out of the kettle. Put into a jug lots of ice, pour cold tea, then orange juice and lime juice and add 6 sprigs of mint. In the end, add the slices of orange and lemon, stir and serve in glasses with ice.

Tea with the juice of red currants and cherries

1/2 tbsp of red currant juice, 2 tbsp of cherry juice, 1 tbsp strawberry syrup, 1/2 tbsp cold strong tea

All the ingredients mix well. Ready to drink be served in cold with a small amount of soda water.

Tea with black currants

1/2 liters of cold strong tea, 1/8 l of black currant juice, sugar, 1/2 litre of soda water, crushed ice

Tea is well mixed with the juice of black currant and put sugar to taste. Serve with sparkling water and ice cubes.

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