You will need...
Spring Tea (Or your Higgins tea of choice)
Honey, Sugar or Agave for Sweetening
Fruit to Garnish
Fill your kettle with cold water and set to boil.
Add your tea to your teapot – we use the 450ml Hario ChaCha Kyusu Maru Glass Teapot.
Prepare the tea as normal with 3 teaspoons of Spring Tea in the pot. Our recommended ratio is one level teaspoon of tea for every 150ml of water.
We brew the tea for three and half minutes at 100 degrees and then remove the basket to avoid over brewing. If you do not have a removable basket for your pot, simply strain the brewed tea into a jug.
Whilst the tea is hot, add your sweetener and stir until it has completely dissolved into the tea.
You can sweeten your iced tea with anything you would like. We add three teaspoons of local honey for 450ml of tea.
Leave the tea to cool and then pop in the fridge until you are ready to serve.
To serve add ice to your glass and pour over your cooled tea. For extra zing (and more antioxidants) I add fresh raspberries to garnish. Enjoy!