Keep Cool in the Beijing Heat With Homemade Iced Tea

As the summer heat and humidity continue to hit the capital, what better way to relax in Beijing than with a home-brewed iced tea in hand? From iced matcha smoothies and lemon and honey green tea to the classic milk cha, here’s a list of recipes perfect for getting you through the sweltering heat.

For tea enthusiasts less lazy than I am, one tablespoon of loose leaf tea is approximately the same strength as one teabag; however, different brands and the age of the tea will vary – you just have to experiment a little!

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 ingredients on high for 30 seconds to one minute. Add more ice or water if needed for your preferred consistency.

* If you want to make a matcha latte instead of a smoothie, simply don't add the frozen fruit and use 1 cup of your chosen milk and 3/4 cup ice.

Lemon and Honey (serves 4)

Ingredients 

• 1/2 lemon juice and zest
• 1/4 cup honey
• 3 teabags pure green tea
• Pinch of cayenne pepper (optional)

Instructions

• Mix the lemon juice, honey and cayenne pepper (if adding) to 1/2 cup boiling water, mix well, and then leave to cool. Mix with 5 cups of water and the teabags, then leave in the fridge to brew overnight. Strain the teabags and serve with ice.

Jasmine Rose (serves 2)

Ingredients

• 2 jasmine green tea bags
• 1/4 cup dried rose buds (available in most Chinese tea stores)
• Honey (to taste)

Instructions

• Add the dried rosebuds, teabags, and 3 cups of water to a jug. Leave overnight in the fridge to brew and then strain the teabags and add honey to taste.

Apple and Mint (serves 4)

Ingredients

• 1 thinly sliced apple
• Fresh mint leaves 
• 3 green teabags

Instructions

• Peel and thinly slice an apple (discarding the core). Add 5 cups of water, a handful of washed fresh mint leaves and green tea bags. Brew overnight in the fridge and then strain the mint and teabags to serve.

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 in most Chinese supermarkets)

Instructions

• Peel and thinly slice 1 Asian pear. Add 5 cups of boiling water to a medium saucepan and then add 3 pu’er tea bags, the sliced pears and the dried goji berries. Slowly bring to a boil. Reduce the heat and simmer for about 20 minutes (longer if you want it stronger), stirring often. Add the lemon juice and leave to cool, refrigerate overnight, adding more water if needed. Strain the teabags to serve.

Earl Grey (serves 4)

Ingredients

• 4 Earl Grey teabags (I normally use Twinings teabags)
• 1 orange/lemon
• Sugar syrup (to taste)

Instructions

• For the sugar syrup, add 1/2 cup sugar to a saucepan with 1 cup of water. Heat and stir until all sugar is dissolved. Keep in a small pouring jug and cool.
• For the tea, add 4 Earl Grey teabags to 5 cups of water as well as the zest of 1 lemon or orange. Brew overnight in the fridge and serve with 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

• Add low-fat milk, condensed milk and vanilla to a saucepan. Bring to boil and add 6 bags of strong black tea, such as English breakfast or Assam. Reduce heat and simmer for around 15-20 minutes, or longer if you prefer a stronger tea. Add brown sugar or maple syrup to taste and then leave to cool. Strain the teabags and store in the fridge for up to two days.

READ: Mandarin Monday: 25 Ways To Complain About the Heat in Chinese

Images: Pixabay, Freepik