How to make iced fruit tea

In the summer, staying hydrated becomes more important than ever. Instead of reaching for water alone or high-sugar shop-bought drinks, why not make your own iced fruit tea? While green, black, oolong and white tea are popular cold-brew options, loose leaf fruit teas, made from dried fruits, flowers, herbs and spices, are ideal for refreshing iced infusions. Naturally caffeine-free, iced fruit teas are a brilliant way to enjoy healthy and natural cool drink tailored to your very own personal taste.

In this article, we’ll show you how easy it is to make iced fruit tea with loose fruit tea blends using one of our customers’ favourites “Sparkling Clementine” as an example.

Why choose loose fruit tea

Loose leaf fruit tea usually contains higher quality ingredients than teabags and there is a huge variety of options to choose from, offering a fuller flavour, more natural aroma, and a better infusion. Fruit teas are naturally free from caffeine, which means they don’t go bitter when infused for longer times, making them especially forgiving and suitable for preparing as iced teas.

What you need

As a tea drinker, you are sure to have all the equipment (kettle, teapot, sieve, jug and glasses) you need to make iced fruit tea at home! Just be sure that the jug you use is heatproof, and that you have enough ice.

Method 1: Hot brew then chilled iced fruit tea

• Measure the tea: Use 2 teaspoons of loose leaf fruit tea per 250 ml of water. For a litre, use 8 teaspoons.
• Boil the water: Bring fresh water to a boil.
• Steep the tea: Add the tea to a heatproof jug or teapot and pour over the hot water. Let it steep for 8–10 minutes, or longer for stronger flavour.
• Strain: Pour the infusion through a fine mesh strainer into another jug or bowl to remove the leaves.
• Cool and chill: Allow the tea to cool to room temperature, then refrigerate for at least 1–2 hours until cold.
• Serve over ice: Fill glasses with ice and pour over the chilled tea. Garnish with fresh fruit, mint, or citrus slices if desired.

Method 2: Iced fruit tea as cold brew

• Add tea to cold water: Place 2 teaspoons of loose fruit tea per 250 ml of cold water directly into a jug.
• Infuse in the fridge: Cover and refrigerate for 6–12 hours, depending on the blend and your taste preference.
• Strain: Use a fine mesh strainer to remove the tea leaves.
• Serve: Pour over ice and enjoy straight or with garnishes.

Tips

• Use high-quality loose leaf tea.
• Double the amount of tea you use and serve the finished iced fruit tea half-half with sparkling water or proseco.
• Make a large batch and store covered in the fridge for 2-3 days.
• Choose fruit tea blends that do not need sweetening.
• If using sweetener (honey, agave syrup or sugar), add it while the tea is warm.
• Garnish with fruit slices or berries.