For the most sublime flavour, we recommend infusing in cold water overnight – which creates the most nuanced and elegant flavour by slow extraction and is completely flavour stable in the fridge for 3-4 days. The cut is fine to increase the surface area – ideal for this long, cold method.
For an iced tea to sip without anything added, like a chilled glass of wine, please use 12.5g per 1 litre of cold filtered water.
If you are looking for something stronger and adding a lot of ice (which dilutes the tea) or perhaps you are using it as a lengthener for a cocktail (on non-alcoholic drink) then please increase it to 15g or 20g per litre. As with all our tea do please experiment a little to get it exactly the way you like it.
It can also be infused hot and left to chill for a more tannic bite. (In this instance it should be used within one day).
Malty and rich with a subtle sweetness. Smooth, silky and deep as a well. Thirst quenching and refreshing this iced tea is not overly bitter and does not require sugar. Of course, a little extra sweetness can be added (we strongly recommend maple syrup which enhances the caramel notes of the tea) but the important difference is that this iced tea is utterly delicious on its own.
ACROSS THE USA
From Chateau Marmont to MoMa
This iced tea blend was originally created over a decade ago for our restaurant customers in USA –who wanted something rather better than the usual cheap and bitter brew drowned in sugar. You can find it served across the US from the Chateau Marmont in LA to The Modern Restaurant at MoMa in New York.