Archive for the 'Iced Tea' Category
Last month, we released our Organic and Fair Trade Certified Thai Iced Tea to celebrate National Iced Tea Month. It was a resounding success! We’ve received rave reviews and Thai Iced Tea has become our #1 selling tea. Our Thai Iced Tea is a blend of strong black tea and ground anise, vanilla bean and cardamom. By choosing to use ground spices, we’ve created a wonderfully spicy blend that can easily hold up to the addition of sweetened condensed milk to create a traditional restaurant-style Thai Iced Tea. However, many customers are surprised that our Thai Iced Tea blend is delicious simply on its own.
One customer exclaimed: “…it is so delicious it doesn’t even need all that other stuff [dairy and sugar]!”
Plus, NO artificial colors or flavors! Did you know that the deep orange color of Thai Iced Tea served in restaurants is usually attributed to artificial coloring? Well, no longer! We’ve developed an organic tea blend that includes no artificial colors or flavors. As a result, when dairy is added to this iced tea it will not turn orange, but a beautiful, natural light brown!
Thai Tea Parfait and Thai Bubble Tea.
Our Thai Iced Tea has been so popular that it has inspired other creations! Olivia May at From the Kitchen of Olivia has created an amazing Thai Tea Parfait recipe inspired by Christina Tosi’s Momofuku Milk Bar. Olivia’s Thai Tea Parfait has a creamy gelatin base, with a cloud-like mix of Thai tea, dulce de leche and tamarind, which is layered with fresh coconut curd and a crispy almond topping. Yum! Check here to find the full recipe for Olivia’s Thai Tea Parfait.
Our own Taylor Caldron shared his recipe for Thai Boba “Bubble” Tea. In order to create Thai Boba Tea, all you need to do is follow a regular thai iced tea recipe (included), with one extra step! It’s all about knowing WHEN to add the boba. Check here to find Taylor’s Quick Recipe for Thai Boba Tea.
July 12 2012 | Cooking with Tea and Iced Tea | No Comments »
Arbor Teas is celebrating National Iced Tea Month this June by launching a new product, Organic and Fair Trade Certified Thai Iced Tea!
Thai Tea (also known as Thai Iced Tea) is a popular iced drink hailing from Thailand, commonly found in Thai restaurants across the USA. Arbor Teas’ Thai Iced Tea is a traditional blend of strong black tea, vanilla bean, cardamom and anise. It can be enjoyed hot or cold with a twist of lime as a self drinker (without milk). Or it can be brewed to create a traditional, restaurant-style Thai Iced Tea when combined with ice, milk and sugar!
NO Artificial Colors or Flavors!
Did you know that the deep orange color of Thai Iced Tea served in restaurants is usually attributed to artificial coloring (specifically FD&C Yellow #6)? Well, no longer! After a failed search to find an organic, traditional Thai Iced Tea sold in the US without artificial flavors or dyes, Arbor Teas decided to develop its own. The resulting blend is Organic and Fair Trade Certified, includes no artificial colors or flavors, and does not turn orange when dairy is added, but instead turns a beautiful natural light brown!
Make Your Own Restaurant-style Thai Iced Tea at Home
To recreate a restaurant-style Thai Iced Tea, Arbor Teas recommends steeping a double strength cup of tea. Then sweeten the hot brew with sugar, and serve over ice. Glasses of Thai Iced Tea are usually topped with dairy, such as sweetened condensed milk, whole milk, half and half, or coconut milk (this last one, of course, is not actually dairy). The final addition of dairy usually rests on top of the ice cubes creating a beautiful layered effect in the glass!
For illustrated step-by-step instructions, check out our a guide on How to Make Thai Iced Tea.
June 21 2012 | Iced Tea and Products | No Comments »
Although some of the best iced tea comes simply from well-brewed, high-quality tea leaves, it’s often fun to jazz up your iced tea with other additions for something new and exciting. Here are a few ideas (many of which can be applied to simple syrup, as well):
- Herbs: A number of different herbs can enhance the flavor and aroma of iced tea. In general, anything that has a minty or citrusy character works nicely with tea, including (but not limited to) mint, thyme, lemon grass, lemon verbena, etc.
- Fruit: Various fruits can add complimentary flavor and visual interest to your iced tea. Berries and citrus work particularly well, but it’s best to add these after the tea’s been chilled (especially citrus, the peels of which can impart a bitter quality).
- Fruit Juice: Mixing your iced tea with fruit juice (or lemonade) is a fun way to adapt iced tea, or make it more appealing to those who might not like the taste of tea (who are those people, anyway?). Works really well with kids!
August 17 2009 | Iced Tea | No Comments »
Thai Tea (also known as Thai Iced Tea) is a popular iced drink hailing from Thailand, commonly found in Thai restaurants across the US. The deep amber color of the tea and its milk-tinted upper layer make this beverage really stand out on your table, and the combination of strongly-brewed tea, dairy and sugar make it a perfect complement to hot weather and spicy food.
Thai Tea is is made from strongly-brewed black tea, often spiced with ingredients such as star anise, crushed tamarind, cardamom, and occasionally others as well (often making this beverage a favorite among masala chai tea fans). This brew is then sweetened with sugar and condensed milk, and served over iced. For the sake of flavor, consistency and visual appeal, glasses of Thai Tea are usually topped with additional dairy, such as evaporated milk, whole milk, half and half, or coconut milk (this last one, of course, is not actually dairy, but you get the picture).
Sound good? Well, here’s a thai iced tea recipe to help you get started!
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June 30 2009 | Iced Tea and Tea Preparation | 84 Comments »
Iced tea is most commonly made with black tea, but there are all sorts of teas and tisanes that are excellent iced. Next time you making iced tea, mix it up and consider trying one of the following:
June 27 2009 | Iced Tea and Tea Preparation | 1 Comment »
The best time to sweeten iced tea is while it’s still hot (if you used the conventional “hot-brewed” method). This allows the sugar or honey to dissolve completely. But if you cold-brew your iced tea, or your iced tea drinkers prefer different levels of sweetness (or none at all), then your best bet is to offer simple syrup, which is basically sugar that’s already been disolved in water.
Simple Syrup Recipe: Bring 2 cups of cold water to a boil. Stir in 1 cup of plain granulated sugar. Reduce heat to low and stir constantly until the sugar dissolves. Add flavorings, if desired (about a tablespoon of any liquid extract). Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.
May 29 2009 | Iced Tea | No Comments »
The 1904 St. Louis World’s Fair offered an opportunity for merchants from around the world to show off their wares. Little did tea merchant Richard Blechynden know it would also mark the beginning of America’s love affair with iced tea! In the midst of a sweltering St. Louis summer, Blechynden’s efforts to promote Indian black tea at the fair were proving unsuccessful. Hot tea was the last thing on the minds of those attending the fair. So, the enterprising merchant and his staff set out to develop an apparatus in which their brewed Indian tea would flow through iced lead pipes, creating a chilled beverage that was very well-received by fairgoers. Not only was Blechynden successful in promoting Indian tea at the fair, he also uncovered America’s seemingly endless thirst for iced tea – a thirst that has yet to be quenched to this day!
May 21 2009 | Iced Tea | No Comments »
Get ready iced tea lovers, because June is National Iced Tea Month! To get you ready for this special event, we thought it’d be worthwhile to share a quick overview on how to brew iced tea. If you’re not already familiar, making iced tea at home is a total breeze! Just steep your tea normally, but use half the amount of water. If you want to drink it immediately, pour the double-strength infusion directly over a glass full of ice. Or, to refrigerate it, dilute the infusion with an equal amount of room temperature water. This allows the tea to cool gradually, which helps avoid clouding caused by chilling most teas too rapidly. One quart of iced tea generally requires about 1/2 ounce tea. To sweeten, add sugar or honey while the tea is still hot, allowing the sugar to dissolve completely.
Many people are accustomed to brewing their iced tea by leaving it out in the sun. We recommend using the method described above instead, which takes advantage of the sterilizing effects of boiling water, as opposed to the “sun tea” method, which can allow bacteria to flourish.
Note: It is OK if your iced tea clouds! There are many reasons this can occur; a clouded tea can sometimes signify a higher quality tea filled with desirable tea solids, or one that has been cooled too quickly. Regardless, a clouded iced tea is certainly not a bad iced tea! Teas from the Nilgiri region of India seem to resist clouding better than other tea varieties, but here’s a nice selection of teas that are also great on ice.
May 28 2008 | Iced Tea and Tea Preparation | 1 Comment »