Posted on Nov 5, 2014

Source: Tea: A Global History

This recipe has been given to me by Jane Davidson, the American wife of the late Alan Davidson.

1 tall glass about 15 cm (6 inches)

an iced tea spoon or a long handled tea spoon

a teapot (not metal)

a pyrex jug

2 teaspoons loose tea (Liptons in the US; English Breakfast in the UK)


fresh mint

granulated sugar

ice cubes


Bring 1 ¼ cup (275 ml) of water to the boil. Add the tea into the teapot. Pour the boiling water over the tea leaves. Let stand for 5 minutes or so. Strain into a Pyrex jug or vessel and allow to cool. Put into the refrigerator until required.

Pour the cold tea over ice cubes which have been placed in the tall glass. Cut a slice of lemon, split this halfway through and install it on side of glass. Rinse a stalk of mint and place it in beside the lemon.

Put the glass on a saucer (when the spoon has been used, it will need a place on which it can drip).

To serve, pass the granulated sugar so your guest can add the desired amount. The lemon garnish and mint can now be added to the tea. Give a good stir, and squash the lemon and mint with the spoon. Enjoy the sound effects of tinkling ice. What bliss on a hot summer’s day.

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