Looking to super-charge your iced teas? These iced tea recipes are not only delicious, but packed full of the antioxidant benefits of white tea!
Indian Spice & Pai Mu Tan
Fill T2 1.2L jug 2/3 with 80 degrees water. Place 10 scoops of Pai Mu Tan and 2-3 scoops of Indian Spice in the infuser and brew for 4 minutes. Remove the infuser and fill jug with ice.
Peppermint & Pai Mu Tan
Fill T2 1.2L jug 2/3 with 80 degrees water. Place 10 scoops of Pai Mu Tan and 2-3 scoops of Peppermint in the infuser and brew for 4 minutes. Remove the infuser and fill jug with ice. Garnish with lovely fresh peppermint
Relax & Pai Mu Tan
Fill T2 1.2L jug 2/3 with 80 degrees water. Place 10 scoops of Pai Mu Tan and 2-3 scoops of Relax in the infuser and brew for 4 minutes. Remove the infuser and fill jug with ice.
Fruit Royale & Pai Mu Tan
Fill T2 1.2L jug 2/3 with 80 degrees water. Place 10 scoops of Pai Mu Tan and 2-3 scoops of Fruit Royale in the infuser and brew for 4 minutes. Remove the infuser and fill jug with ice. Garnish with sliced strawberries.
Craving for more iced white tea? All of our white teas are delicious iced. Try iced Pai Mu Tan with a fruit twist – so berrylicious! Get creative and get your blend on! What iced white blend can you whip up?
We’ve heard your cries for iced tea recipes…and we’re totally stoked! Here’s a little how-to to get you started. Look out for iced tea blend recipes posting soon!
White Tea
1. Fill T2 1.2L jug two-thirds with 80 degrees Celsius water (1/4 cold water, 3/4 boiling water).
2. Place 10 scoops of tea into the infuser.
3. Infuse for 5-10 minutes.
4. Remove infuser. Remember you can infuse the same tea leaves up to three times.
5. Fill jug with ice.
6. Optional Garnish: Add rose buds or fruit.
Great iced white teas: White Ginger; White Rose and rose buds
Green Tea
1. Fill T2 1.2L jug two-thirds with 80 degrees Celsius water (1/4 cold water, 3/4 boiling water).
2. Place 10 scoops of tea into the infuser.
3. Infuse for 1-2 minutes.
4. Remove infuser.
5. Fill jug with ice.
6. Optional Garnish: Add fruit or mint.
Great iced green teas: Geisha Getaway with shredded coconut and pineapple pieces; Marrakech with fresh mint
Oolong Tea
1. Fill T2 1.2L jug two-thirds with 80 degrees Celsius water (1/4 cold water, 3/4 boiling water).
2. Place 10 scoops of tea into the infuser.
3. Infuse for 3-5 minutes.
4. Remove infuser. Remember you can infuse the same tea leaves up to three times.
5. Fill jug with ice.
6. Optional Garnish: Add mint or fruit.
Great iced oolong teas: Oolong Berry with berries; Toasty Warm
Black Tea
1. Fill T2 1.2L jug two-thirds with boiling water.
2. Place 10 scoops of tea into the infuser.
3. Infuse for 1-2 minutes.
4. Remove infuser.
5. Fill jug with ice.
6. Optional Garnish: Add milk, sugar/honey, mint leaves, or fruit.
Great iced black teas: Keemun with mint and honey; Ginger Spice with orange slices and cinnamon sticks
Herbal Tisane
1. Fill T2 1.2L jug two-thirds with boiling water.
2. Place 10 scoops of tisane into the infuser.
3. Infuse for 3-5 minutes. You can brew longer for a more intense flavour.
4. Remove infuser.
5. Fill jug with ice.
6. Optional Garnish: Add fruit.
Great iced herbal tisanes: Lemongrass and Ginger with sliced lemons; Liquorice Legs
Fruit Tisane
1. Fill T2 1.2L jug two-thirds with boiling water.
2. Place 10 scoops of tisane into the infuser.
3. Infuse for 3-5 minutes. You can brew longer for a more intense flavour.
4. Remove infuser.
5. Fill jug with ice.
6. Optional Garnish: Add fruit or mint.
Great iced fruit tisanes: Strawberries and Cream with fresh strawberries; Citrus Punch with fresh orange slices
Rooibos
1. Fill T2 1.2L jug two-thirds with boiling water.
2. Place 10 scoops of tisane into the infuser.
3. Infuse for 3-5 minutes.
4. Remove infuser.
5. Fill jug with ice.
6. Optional Garnish: Add fruit or mint
Great iced rooibos tisanes: Red Fancy Fruit with apple slices; Red Choc Mint with mint
Instant Tisane
1. Fill T2 1.2L jug two thirds with boiling water.
2. Place 12 scoops of tisane into the jug. You can add more or less scoops to taste.
3. Stir until dissolved.
4. Fill jug with ice.
5. Optional Garnish: Add fruit or mint.
Great iced instant tisanes: Turkish Apple with apple slices, Turkish Cherry with berries
Things can get pretty stressful over the silly season and between gift shopping and planning Christmas lunch there’s barely time to sit back and enjoy a few quiet moments to yourself. For some people, chilling out might come in the form of quality conversation with friends, for others it can involve an afternoon nap. But for me it involves two simple things – music and tea.
Legend has it that the ancient Chinese used to drink tea whilst listening to music, as they believed that it brought harmony to your heart and relaxed your body. Add a double-wick honeysuckle candle and a bit of John Keats to the mix and you’ll never want the pot to end.
I thought I’d share some of my favourite blends with you.
Liquorice Legs mixed with Norah Jones’ Come Away with Me One of the smoothest herbal teas I’ve ever tasted, your first sips will sink slowly to the swirl of Norah’s silky lyrics. Rug up with a book or simply close your eyes and float away. When absorbed together they feel like a blanket of calm. Goes perfectly with dimmer switches and/or your special someone.
Choc Chip Chai mixed with Billie Holiday’s The Blues are Brewin’ There’s just something about a warm Chai blended with vanilla soy milk and honey that evokes a kind of flavour-chic which only the voice of Miss Holiday can match. Brewed to be savoured sip by sip, don’t forget to spoil yourself with some Tim Tams and Monte Carlos on the side. Goes nicely with any Audrey Hepburn flick or Truman Capote novella.
Iced Fruitalicious mixed with Angus & Julia Stone’s Santa Monica Dream While your Fruitalicious is cooling in the fridge, take a leisurely stroll to your local organic fruit store and pick up some fresh mint leaves, blueberries and cranberry juice. Before you prepare the perfect summer cocktail, kick off your shoes and put on this chilled out tune. If you take the time to stop and chat to friendly faces on the way home it will make your afternoon even sweeter. Goes great with a purchase from the florist.
Sydney Breakfast mixed with Boy & Bear’s Feeding Line If you’re not the type to sit around then this is the perfect driving combination to kick-start any adventure in the Harbour City. Fill up your tea flask with this coppery black, jump in the car and spin this song on repeat. With a long lasting and lively flavour it matches perfectly with the folk hooks and electric riffs from this years ARIA champions. Just make sure you pull over when the sensory overload hits!
Do you have any musical mixes you can recommend? I’d love to hear them. Until next time, sip back, relax and smile.
Tea Concentrate
Infuse 10 scoops of T2 Citrus punch tea in 250ml boiling water for 10 minutes. Strain and chill.
Method
For one drink, fill a cocktail shaker with ice and add 30ml Tea concentrate, 45ml Vodka, 15ml Brandy, 15ml Tuaca, 1 level tablespoon orange marmalade, and 10ml fresh lemon juice.
Shake and strain into an iced tumbler.
T2 FAIR LADY (8 drinks)
Ingredients:
8 scoops T2 French Early Grey
360ml Gin
120ml Peach Schnapps
120ml Lemon Juice
120ml Orange Juice
120ml Grapefruit Juice
Tea Concentrate
Infuse 8 scoops of T2 French Earl grey tea in 250ml boiling water for 3 minutes. Strain and chill.
Method
For one drink, fill a cocktail shaker with ice and add 30ml Tea concentrate, 45ml Gin, 15ml Peach Schnapps, 15ml of each juice.
Shake and strain into chilled martini glass.
T2 STRAWBERRY FIELD (8 drinks)
Ingredients:
10 scoops T2 Strawberries and Cream
360ml Gold Rum
120ml Calvados
120ml Gin
Pineapple Juice
Tea Concentrate
Infuse 10 scoops of Strawberries and cream in 250ml boiling water for 10 minutes. Strain and chill.
Method
For one drink, fill a cocktail shaker with ice and add 30ml Tea concentrate, 45ml Rum, 15ml Calvados, 15ml Gin.
Shake and strain into iced tall glass. Top with pineapple juice to taste.
Get out your pencils, paints and brushes…it’s colouring competition time!
Clickhere to download and print your colouring sheet. Colour in the teapots and splash a little paint on the teacups….and once your masterpiece is complete, hand it in at your fave T2 store or get mum or dad to upload it to our Facebook page for everyone to see!
There are three prize categories – 3 years & under, 4 – 7 years and 8 – 11 years, with 4 prizes being awarded in each category. Each winner will receive a Kids Tea Set and 6 Kids Teas! YUM! Competition closes January 29th 2012 and winners announced on Wednesday 15th February 2012.
Wa – Kei – Sei – Jaku. To spend the afternoon in the company of Soshitsu Sen the 16th Grand Master of the Urasenke Chado Tradition was such a treat. To have the opportunity to listen to a zen monk discuss life and zen in the modern world was breath taking in its simplicity and mind boggling in its complexity. The Saturday presentation at the NGV started with a beautiful dvd showing a traditional Japanese tea ceremony “Cha no yu”. It explained the activity of preparing, serving and receiving tea – starting with the entrance through the mossy tea garden, through the gateway where you step from the outside world into a new realm. The ceremony is performed in an austere “thatched hut” where every element of the tea making is of equal importance: how the fire it laid, how the utensils are purified through to how the tea is brewed and served. Throughout the dvd the four keystones of Chado (The Way of Tea) were discussed. These keystones are wa meaning harmony, kei meaning respect, sei meaning purity and lastly jaku meaning tranquillity or a state of spiritual peace.
The celebration continued with the Melbourne Urasenke Association performing a tea ceremony on the stage, it was wonderful to see all the elements from the dvd on display.
The final part of the presentation was a lecture by the Grand Master Soshitsu Sen who is a direct descendant of Sen Rikyu (1522 – 1591) whose artistic sense and ideals based on Zen established the foundations for Chado, the Way of Tea. It was an honour to hear him talk about all aspects of Zen in the modern world in a suprisingly light hearted way.
We can’t help but smile as we reflect on the fun we had at T2 during September, a time we went – um how shall we put it? Completely and utterly bazaar!
The month was spent celebrating the spoils of recent travels to the magical and exotic east. With an itinerary that included the historically rich and cosmopolitan Turkey our traveling T2 team were awe struck by the regions mind-boggling landscape, quirky characters and vibrant bazaars… those colours, the sounds and mmmm that delicious mix of sweet and savoury tastes and smells! Our teams experiences were re-created at T2 stores all over Australia with an array of bright, dazzling tea wares and decadent sweet and spicy teas. And then, we got more bazaar! Along came the Afghan Tea Cyclist pedaling through the streets of Melbourne serving brews at inner city T2 stores. The bike, created and decorated by RMIT student and Afghan artist Aslam Akram was a perfect collaboration with T2 and brought urban tea lovers a tasty rare middle eastern tea experience. What a magic month… check out.
Tym’s story inspired us to come up with our own fruity blend for the lads! (Tym’s Blend: Above Left, T2’s Blend – Fruit Royale & Turkish Cherry: Above Right)
Letting your mates know that you just got a job at a tea store is kind of like telling them that you don’t think you’d look too bad in heels. Well, it’s not quite that bad, but it might as well be at first. From what I gather, tea to most blokes is often looked at as something a bit girlie, a bit fancy and all up just a little bit much. But with the summer heat lingering in the air I devised a way to put ‘enjoying tea’ up there with ‘sinking a few beers’ on the I’m a Manly Man scale.
The key when trying to get blokey blokes to feel comfortable around exotic looking iced teas with bits of fruit bobbing around in them is to act casual. My first attempt went something along the lines of:
A group of mates gathered around an outdoor setting on my friend’s back deck.
Anonymous friend with stubby in hand: Hey Tym, what is that?
Me: What is what? Oh, this? Why it’s just nothing. Just a traditional Turkish tisane infused with a fruit tisane garnished with fresh mint leaves, apple slices, blueberries and freeze dried rose buds to finish.
Anonymous friend: I see… What does it taste like?
Me: If you cross bread a unicorn with a gummy bear and they had an adorable doe-eyed baby that ate flowers and drank rainbows. That. It tastes like that.
Anonymous friend: Can I try some?
Me: I’ve already poured you one, it’s inside next to the concentrate.
After a little more coaxing I had all of my mates drinking Turkish Apple and Just Rose and Strawberries & Cream and Mint Mix on ice. The stubbies were left in the esky, extra fruit was chopped and the kettle was boiled to make more concentrate. As the sun sunk into the trees and the afternoon turned into evening we drank more and more. And no one was opposed to adding a little bit of Malibu to the mix either.
Until next time, sip back, relax and have a lovely summer.
Winter is here! Well if you live in Melbourne it certainly is!
Not that we need any excuse to get our Chai on, but it certainly fits better with the season and this year we all wanted to really embrace this brew.
Throughout much of Asia, the word chai literally means “tea”. In western terms when we say chai we are really referring to Masala Chai or spiced tea.
T2 has an absolutely amazing version (even if we do say so ourselves) and although we celebrate it every winter, this year we wanted to share, the right way to make it, how flexible it can be, where it comes from and more.
Its often debated that you either love chai or you don’t!
Like with most things, if someones given you a bad chai then its unlikely you’ll come back for more. If your first chai experience was a stunner, then your’e hooked.
To assist with all those tea lovers that have had a taste challenged chai, we decided that the cornerstone of our promo should be about a better way to brew.
Check out Bird Man Eating cafe in Fitzroy – brewing in bulk for savvy and well travelled customers who know the real deal.
One of our visual merchandises cooks up a storm with a truffle recipe infused with chai.
Chai brewing, simple and effective, yet above all…tasty!
Last year T2 were very proud to support the Human Rights Arts and Film Festival gala, so when we where asked to help again this year we jumped at the chance.
We decided to put a new and a classic tea on for the guests, so it was T2 iced Fruitalicious and French Earl Grey being served up prior to the film.
The HRAFF (less of a mouthful) event was held at the Astor Theatre in St Kilda on Thursday 31st March with over six hundred guests attending. Australia’s former Prime Minister the Rt. Hon. Malcolm Fraser addressed with the keynote speech prior to the screening of the film Afghan Star and a vibrant cocktail party. Learn more about this intriguing and uplifting film by watching the clip below and clicking here
