Summer Teas

Sunny summer days in Florida mean two things — swimming and iced tea.

No matter the blend, the refreshing beverage proves healthy, too. Green, black, white and oolong teas contain antioxidants such as catechins that prevent cell damage and contribute to heart health.

“What makes the teas healthy, in general, are the antioxidants,” said Laura Mann, owner of All Things Tea at Rabbit Creek Market. “One of the big ones is polyphenols.”

Mann explained that all teas have a healthy dose of polyphenols, but brew time and temperature impact the product’s health benefits. Teas brewed at higher temps and steeped longer, such as black teas, tend to have a lower antioxidant level, while green teas, brewed at 180 F, often maintain health benefits.

“Because green tea is brewed at a lower temperature, you get a lot more of the antioxidants and polyphenols left in your cup,” Mann explained.

Black teas remain popular and have the highest caffeine content — equivalent to about half that of coffee. In the summer, black tea is ideal for classic sweet or unsweet tea. It also pairs well with fruits like fresh lemon, raspberry and others.

“Peach and apricot in a black tea is dynamite during the summer,” Mann said.

Photo by Saige Roberts

All Things Tea’s signature iced beverage features black tea with fresh fruit, similar to sangria, including blackberries, blueberries, oranges or whatever is in season.

Green tea’s caffeine content falls just under that of black tea, making it a perfect afternoon pick-me-up. Its subtle flavor pairs well with fruity ingredients like fresh mango, strawberry or blackberry.

The Citron Green Tea and Tropical Green Tea prove popular in the tearoom during summertime. The Citron is orange-infused, and the Tropical boasts a refreshing coconut flavor. Mann said both teas are perfect as refreshing iced beverages, prepared frozen as popsicles, combined with milk to create ice cream or used as cocktail mixers.

While tea is often compared to coffee due to its caffeine content, Mann said it’s more similar to wines. Green teas, she said, pair well with salads and chicken, while black teas pair well with red meat and creamy dishes.

When serving tea iced, Mann suggests preparing frozen tea cubes ahead of time to prevent a watered-down flavor. You can also cold brew tea for increased nutrients and flavor infusion. Simply steep it in the refrigerator for anywhere between an hour to overnight.

Water can make all the difference, too. If you’re used to the taste of filtered water over tap, be sure to use filtered when brewing tea and for any ice cubes added to your beverage.

↑ Make your summer beverages extra refreshing with frosty watermelon cubes. Arrange cut fruit on parchment paper, being sure to keep the pieces separated so they don’t stick together. One-inch cubes need about 4 hours in the freezer. Add them to cold drinks and serve immediately. Photo by Saige Roberts

For in-cup steeping, Mann recommends loose-leaf tea brewed in compostable T-sacs — envelope-shaped filters with no string that you fill and drop into your teacup or pot — versus bagged teas from big box stores. Many big brands use lower-quality ingredients and poor or unlabeled materials for the tea bag. And, she said, it makes a difference in flavor.

“An infuser is nice,” Mann said, “but sometimes it doesn’t give your tea leaves the room in your cup to brew properly, so you don’t get the full flavor on your additional brews.”

Tea balls are popular for their single-serve convenience but often produce a leafy result. The mesh unit also proves too small for larger-leaf teas, florals and fruit pieces, which need to unfurl and expand in the water for optimal steeping.

You can purchase T-sacs and other accessories at All Things Tea or online. When buying from a new or unknown vendor, Mann suggests checking the labels to ensure they are compostable and made naturally, without toxins.

No matter the method, whether it’s Southern sweet, green or an herbal brew, there’s nothing like a cold glass of tea in the summertime.

Tea Tips

» Always separate your filter basket, or pour all your tea from the infusing pitcher after brewing. Otherwise, you’ll end up with soggy leaves and bitter, over-steeped tea.

» Be sure to follow the instructions on measurement, water temperature and steep times, which differ among blends. Most loose-leaf teas will provide specific instructions on the package.

» Create your own tea bags by placing a coffee filter directly over your mug or enclosing a cheesecloth with a rubber band.

Sunny Hibiscus Honey Green Tea

For easy cleanup, scoop loose leaf tea into paper filters and hang over the edge of the brewing container, or place directly into water and filter through a fine mesh sieve. Photo by Saige Roberts

For most Southerners, sun tea elicits nostalgic memories of backyard summer days. For a twist your taste buds won’t regret, swap traditional black tea for green tea and add some flavor. Now, you’ve got the perfect energizing summer refresher for any sunny day.

Ingredients

» 3 tablespoons looseleaf green tea (or 3 family-size bags)

» 3 teaspoons dried hibiscus

» 4 tablespoons honey (or to taste)

Directions

Fill a 2-quart glass pitcher or container with water about 1 to 2 inches from the top. In an infuser drum, add your loose-leaf green tea and/or dried hibiscus. If you don’t have an infuser, simply add your leaves loose in the pitcher and strain them after brewing using a fine mesh sieve. Alternatively, green tea bags make for less fuss, and the hibiscus can fit in a single-use infuser ball. Add your infuser or bags to your container and fill the remaining way with water. Close tightly with a lid or seal with cling wrap. Set your pitcher in the sun for three to six hours, depending on cloud coverage and temperature. Once brewed, add in your sweetener. Honey incorporates well at warm to room temp and best complements the hibiscus and green tea.