The Art of Tea team and I recently wrapped up from a weekend at The World Tea Expo in Las Vegas. Steve taught a three-hour class on tea blending and two of his blends (Passionfruit Jasmine black tea and Brûlée Mint rooibos) won awards in the North American Iced Tea Championship. Perhaps it was the combination of desert heat, a weekend brimming with tea, and one of the world’s best wine scenes, but something inspired me to share a few summery, pairing-friendly iced tea recipes with you here on the Art of Tea blog. Brew these iced teas at home or at your tea business… or convince your favorite restaurant to serve them with the pairing suggestions below.

Brûlée Mint on Ice

Brûlée Mint is an award-winning, caffeine-free rooibos blend. When iced, it has a perfectly balanced, naturally sweet flavor profile that appeals to everyone from tea connoisseurs to kids. Brew iced Brûlée Mint with these easy instructions:

1 cup (250 mL) filtered or spring water

2 Tbsp. Brûlée Mint

1 cup ice cubes

Instructions:

1) Bring the water to a boil.

2) Brew Brûlée Mint for five minutes.

3) Remove the leaves and pour the brew over ice.

4) Serve immediately.

Makes approximately two servings (1.5 cups/350 mL).

For an added treat, pair Brûlée Mint on Ice with lamb tagine, dark chocolate French macaroons or lavender-sea salt caramels.

(Almost) Classic Iced Tea

Art of Tea’s award-winning Classic Black makes a fantastic iced tea. Its Nilgiri base produces a fragrant, crisp, clear brew, while its Yunnan golden buds add an alluring, chocolaty depth that’s rare in iced teas. Blended with sugar and lemon, it takes Southern sweet tea to a new level. Brewed with vanilla sugar and orange, it becomes a sophisticated, satiating iced tea unlike any you’ve ever tasted. Here’s how to make our (Almost) Classic Iced Tea:

1 cup (250 mL) filtered or spring water

1 heaping Tbsp. Classic Black

1 Tbsp. freshly squeezed orange juice

1 Tsp. Madagascar vanilla sugar (or coconut palm sugar with a few drops of pure vanilla extract)

1.5 cups ice cubes

1 wedge orange

Instructions:

1) Bring the water to a boil.

2) Brew Classic Black for four minutes.

3) Remove the tealeaves.

4) Stir in the vanilla sugar and orange juice.

5) Pour the mixture over ice.

6) Add the orange wedge and serve immediately.

Makes approximately two servings (2 cups/475 mL).

For an added treat, pair this modified classic with Kansas City-style barbecue, fresh peaches or cardamom-vanilla pudding.