Recently, I mentioned in my blog about Biku Tea House in Bali, that perhaps it is time to get back into tea. For me, the only palatable way to consume ‘black tea’ is iced, but I’ve never contemplated making it at home.
Whilst we were in the Philippines a few months ago, we went to a fantastic Greek restaurant in Boracay, called Cyma. What I loved about this place even more than the delicious Lamb Souvlaki, was the Iced Tea. It was flavoured with the unique Filipino fruit, Calamansi.
I have not hope on earth of recreating Cyma’s tea without Calamansi’s (or Cumquats) so I’ve used blood orange and limes to flavour my tea and threw in a little bit of mint for extra oomp.
The addition of Ouzo was inspired by Cyma’s tea, but you can omit if you don’t have any Ouzo on hand. Its hardly disernable but just adds a little hint of aniseed.
1 slice of lime per person
1 slice of orange per person
1 mint leaf per person
2 tblsp sugar (or to taste)
2 black tea bags
2 tsps Ouzo or Pernod
juice of half lime
juice of quarter orange
1. Heat water in a saucepan, when almost boiling add in the teabags and swirl around for about 1 minute and remove.
2. Stir through the sugar until it dissolves.
3. Allow tea to cool. Add the ouzo and fruit juice.
4. Fill serving glasses with ice, fruit slices and mint leaves. Pour over the tea and serve.