Kick-off your summer with a refreshingly cold and flavourful iced tea. Here’s how we do it at the Tea Emporium:
The Tea Emporium Iced Tea (Yield: 2 L)
- Measure 3 heaping tablespoons (16g) of your chosen tea into a large paper filter. African Queen, Cranberry Apple, Black Currant and our Iced Mujou blends are all delicious options.
- Bring 1.5 L of fresh water to a boil
- Steep herbal fruit/teas in water for 30 minutes, or black/green teas for 20 minutes
- Remove tea filter
- Sweeten with 1/3 cup of sugar, or honey or agave to taste (optional)
- Add .5 L fresh cold water
- Serve tea over ice. You can also garnish with your favourite fruits and herbs like mint and basil for extra visual appeal and flavour!
There are a handful of people in the specialty tea industry that have set the bar for all of us. It is with great sadness that I heard today that we have lost one of those people, John Harney, founder of Harney & Sons.
I had the pleasure of meeting Mr Harney several years ago. His kindness and generous spirit will be in my mind forever and I would like to send my deepest sympathies to his family in this difficult time.
We have all lost a champion of the industry and I hope that the rest of us can do justice to his memory.
Mujou is the Japanese concept of finding beauty in impermanence-the changing seasons, life changes, relationships, and nature itself. To celebrate this idea, our in-house mixologist will be creating ever changing iced tea recipes to share with you over the summer.
Here is the recipe for Mujou 1:
18 grams of Green Apple Quince Sencha
4 grams of Moroccan Mint tea
1 level teaspoon of Spearmint tea
1 rounded tea spoon of Peppermint tea
1/4 cup of sugar (or sweeten to taste)
How to make:
Steep tea for 15-20 minutes in a pitcher, then add sugar. Stir sugar well until it dissolves, then add ice cubes.
As a cocktail:
Pour iced Mujou into cocktail shaker over ice, squeeze in a wedge of lemon.
Add 1 half oz. of vodka. Shake well.
Pour over ice into tall glass. Garnish with mint.
For those of you who joined us at Toronto Taste this past Sunday, it was great to see you! We had a great time meeting so many fabulous people, including Canadian Master Chef Eric Chong! We were serving two of our delicious seasonal spring blends, Pineapple Ginseng and Picnic in High Park, which you should definitely try if you haven’t already.