As the summer heat and humidity persist in the capital, there's no better way to unwind in Beijing than with a refreshing homemade iced tea. Whether it’s iced matcha smoothies, lemon and honey green tea, or the traditional milk cha, here are some delightful recipes to help you beat the sweltering weather.
For tea lovers who are more diligent than I am, one tablespoon of loose leaf tea generally has the same strength as a single teabag; however, variations in brands and the age of the tea may affect this – it's best to do a bit of experimenting!
**Matcha Smoothie (serves 2)**
**Ingredients:**
- 1 teaspoon matcha powder
- 1/2 cup [coconut] milk
- 1 frozen banana or 1/2 a diced mango*
- 1/2 teaspoon vanilla essence
- 1/2 cup ice
**Instructions:**
Blend all ingredients on high for 30 seconds to one minute. If needed, add more ice or water to achieve your desired consistency.
* For a matcha latte instead of a smoothie, omit the frozen fruit, use 1 cup of your preferred milk, and 3/4 cup ice.
**Lemon and Honey (serves 4)**
**Ingredients:**
- 1/2 cup lemon juice and zest
- 1/4 cup honey
- 3 teabags of pure green tea
- Pinch of cayenne pepper (optional)
**Instructions:**
Combine the lemon juice, honey, and cayenne pepper (if using) with 1/2 cup boiling water, mix thoroughly, and allow it to cool. Combine with 5 cups of water and the teabags, then refrigerate overnight to brew. Strain the teabags before serving over ice.
**Jasmine Rose (serves 2)**
**Ingredients:**
- 2 jasmine green tea bags
- 1/4 cup dried rose buds (available at most Chinese tea shops)
- Honey (to taste)
**Instructions:**
Place the dried rose buds, teabags, and 3 cups of water in a jug. Let it steep in the fridge overnight, then strain the teabags and add honey according to taste.
**Apple and Mint (serves 4)**
**Ingredients:**
- 1 thinly sliced apple
- Fresh mint leaves
- 3 green teabags
**Instructions:**
Peel and slice the apple (discarding the core). Add 5 cups of water, a handful of clean fresh mint leaves, and the green tea bags. Brew overnight in the fridge, then strain out the mint and teabags before serving.
**Pu’er Pear (serves 4)**
**Ingredients:**
- 3 pu’er teabags
- 1 sliced Asian pear
- Juice of 1/2 lemon
- 1 tablespoon dried goji berries (available at most Chinese supermarkets)
**Instructions:**
Peel and slice the Asian pear. In a medium saucepan, combine 5 cups of boiling water with the pu’er tea bags, sliced pears, and goji berries. Gradually bring to a boil, reduce heat, and simmer for about 20 minutes (or longer for a stronger flavor), stirring frequently. Stir in the lemon juice, allow to cool, refrigerate overnight, adding more water if necessary. Strain the teabags before serving.
**Earl Grey (serves 4)**
**Ingredients:**
- 4 Earl Grey teabags (I usually use Twinings)
- 1 orange or lemon
- Sugar syrup (to taste)
**Instructions:**
To make the sugar syrup, combine 1/2 cup of sugar with 1 cup of water in a saucepan. Heat and stir until the sugar is completely dissolved, then cool in a small pouring jug. For the tea, steep 4 Earl Grey teabags in 5 cups of water along with the zest of 1 lemon or orange overnight in the fridge. Serve with fresh orange or lemon slices and sugar syrup to taste.
**Milk Cha (serves 2)**
**Ingredients:**
- 1/2 cup condensed milk
- 2 cups low-fat milk
- 6 bags of strong black tea
- 1 teaspoon vanilla essence
- Brown sugar or maple syrup (to taste)
**Instructions:**
In a saucepan, combine low-fat milk, condensed milk, and vanilla. Bring to a boil, then add in 6 bags of strong black tea, such as English breakfast or Assam. Lower the heat and simmer for about 15-20 minutes (longer for a stronger flavor). Sweeten with brown sugar or maple syrup to taste, then cool. Strain the teabags and store in the fridge for up to two days.
**READ:** Mandarin Monday: 25 Ways To Com
It's time to relax as temperatures keep rising.