Apple chai iced tea
75ml Camellia’s Tea House rooibos chai iced tea.
75ml appletiser.
Green apple, finely diced.
Apple slices to garnish.
• Brew Camellia’s Tea House rooibos chai tea for three minutes in boiling water (2 tsp for 200ml). Allow to cool.
• Combine with appletiser. Swirl diced apples into the liquid.
• Pour into chilled glass and garnish with apple slices.
Green mint mixer
150ml Camellia’s Tea House green mint iced tea.
100ml mixed-fruit puree.
Pinch cayenne pepper.
Mint leaves.
Two half slices of oranges.
Crushed ice.
10ml fresh lemon juice.
• Brew Camellia’s Tea House china gunpowder green mint tea for three minutes in water just before it boils (2 tsp for 200ml). Allow to cool.
• Combine the cooled tea, juice puree, cayenne pepper and lemon juice and pour over ice.
• Stir in the mint leaves and add the orange slices.
• Finish off with mint leaves for garnish.
The berry cooler
100ml Camellia’s Tea House very berry iced tea.
50ml lemonade.
4 pulverised raspberries.
3 strawberries, roughly chopped.
1 whole strawberry, to garnish.
6-7 blueberries, lightly chopped.
Crushed iced.
• Brew two teaspoons of Camellia’s Tea house very berry fruit infusion in approx 200ml boiling water for five minutes. Once brewed, place in the refrigerator to cool.
• Mix all ingredients together and pour over crushed ice.
• Decorate with a strawberry on the edge of the glass.
