Nothing compliments a hot, sticky day quite like sipping on iced tea in the warm sun. Even better: a refreshing early evening tea cocktail.
“When most people think cocktails they very seldom think tea,” laugh tea connoisseur Jacqui Mighty who opened The Teapot in Sovereign Centre, to ensure tea devotees were being served ‘proper tea’ and not being eclipsed by the over-growing population of coffee shops.
“Tea is a unique beverage. On cold days, it can warm you up, while on a hot day it keeps you cool. It helps the body to sweat and lowers the body’s temperature. Tea works better than water or soft drinks when cooling the body,” says the mumpreneur of two. “It has a more lasting effect, enabling you not to feel thirsty as quickly, compared to soft drinks or water.”
Explaining most folks strive to stay comfortable in the hot climate, and maintain an even heat or coolness inside their ‘temple’, Mighty tells Buzzz wine and coffee creates heat in the body, while tea does the opposite.
“Tea wins hands down. It’s the perfect Summer beverage and the best thing about it, you can have it hot or cold; the effects are the same.”
Whether you’re in a hurry or making it in bulk, Buzzz Magazine and The Teapot have a perfect recipe to keep you refreshed, quenched and cool!
1. The Impatient Method – Infuse 2 teaspoons of tea per 8 ozs of water. After infusing, pour over a glass full of ice and enjoy. Serves1.
2. The Patient Method – Infuse 1 teaspoon per 8 ozs water. After infusing, chill and sip away. Serves 1.
3. Cold Infusion – Get a size 4 T-sac and fill it with approximately 1 ounce of tea leaves. Fill a gallon pitcher with cold water. Place the T-sac in the pitcher and let it sit in the refrigerator for 6-8 hours.
4. The Party Method – Having company? Grab a 4 T-sac and use the Impatient Method on a larger scale. Fill a size 4 T-sac with 1 ounce of tea leaves and place it in a one gallon pitcher. Infuse tea using only ½ gallon of hot water. After the tea is infused, pour it over a 1 gallon pitcher of ice.
To continue reading , purchase Vol. 8 #1 2015 issue