Ice Ice Baby

Sencha Iced Tea :: The Scandinavian Baker

It’s no surprise to anyone this side of the equator that Australia is having its hottest summer on record. The high temperatures have been sky-rocketing as we head out of the hottest year on record and into another. Yikes!

The Scandinavian Baker headquarters tipped +43.5c last week so there was nothing on this green (read: brown and crispy) earth that was going to convince me to turn on the oven.

The only thing left to do was to escape the heat any way possible, be it by pool, beach or… sigh… mega shopping centre.

The Finn and I escaped beachside with as much new summer fiction as we could carry and quenched our thirst with tasty tasty iced tea.

Sencha Green Tea :: The Scandinavian Baker

I’m a recent convert to homemade iced tea. Give me rich malty Assam by the steaming pot full any day – but make it green and chilled and I’d often opt for water.

One scorching afternoon, lounging by the Maker & Merchant HQ pool I was reborn. Green iced tea was my drink and so became my passion (this may have been a touch of sunstroke talking).

I’m sure you all know how to make tea, but a boy’s got to blog and as previously mentioned – too hot to bake.

Sencha Iced Tea :: The Scandinavian Baker

Iced Sencha – Scandinavian style

The Pantry

1 tablespoon green sencha.  Any will do, I used one with blue cornflower petals and dried quince – delightful!

2 or 3 bruised cardamom pods (or a sprinkling of lightly dinted seeds – crush them gently with a pestle)

1 lemon, sliced

1 jug of boiling water

750ml of sparkling water

A few fresh mint leaves

Fresh Mint :: The Scandinavian Baker

Boil the jug and let sit for a minute or two after boiling. Green tea is best brewed slightly off the boil between 80-90 degrees. Add your chosen leaves and cardamom pods to a medium sized pot and fill with the hot water. Allow to sit for up to an hour to brew and cool.

Slice the lemon and add a few slices to a large jug or bottle. Add the mint leaves – scrunched a bit.

Pour in the tea to fill about a quarter of the container. Top with cold-as-you-can-get-it sparkling water and give a quick stir.

Serve immediately in chilled glasses with a little extra mint and a wedge of lemon to parched over-heated friends, preferably pool-side. Enjoy.

Fresh Sencha Iced Tea :: The Scandinavian Baker

Leave a Reply