Best Napa Valley Iced Tea Recipes

PERFECT ICED TEA

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

HIBISCUS TEA

Steps:

• Bring water to light boil, turn off heat add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes.
• Strain tea into desired container, add sugar and orange slices and serve over ice. Garnish each glass with a lemon slice.
• Chef Notes: This tea recipe can easily be doubled for a larger serving. When using herbs in tea making, longer is not better. Heating the herbs for extended time can release unfavorable qualities and bitterness found in herbs. The key is to add MORE herbs to strengthen flavor.

SPIKED SWEET TEA

Steps:

• Combine sugar and 3 cups water in a non-reactive saucepan. Slowly heat until sugar melts. Remove from heat and cool.
• Infuse the black tea in 1 quart of just boiled water for 2 minutes. Strain tea into a pitcher and then add 1 quart of room temperature water.
• Combine the tea and the cooled simple syrup, mixing well. Refrigerate until cool.
• To serve, fill a 12-ounce glass with ice cubes, a pinch of zest, and a sprig of mint. Add 2 ounces whiskey or bourbon and fill to the top with the sweetened tea. Stir and serve. Repeat as needed.

LAVENDER LEMONADE TEA - HOT OR ICED

Steps:

• Bring 1 cup water to a boil. Add the lavender and lemon zest; cover and steep for 1 hour.
• Strain the lavender mixture into a 2-quart or larger pitcher. Add lemon juice, sugar and remaining 3 cups water; stir until sugar dissolves.
• Serve in tall, ice-filled glasses, garnished with lemon slices (or serve hot with honey, as you wish). Top up with additional water, if desired, or to taste.