In honor of the hot season already with us, get a host of cool recipes using her tea, from chilled Chinese to a corrupt Earl Gray British cocktail

• Bubble Tee of Twinnings // Photo: PR

Tea in Israel has long been not just a drink that offers people with a little mint and a warm blanket. The special, complex and delicious product underwent a revolution when the Israeli consumer was exposed to the richness of culture, the taste and the combinations offered by tea drinking.

Now that the hot and cruel Israeli squeeze is hitting its peak, it's time to explore all the possibilities for a cold beverage. Accordingly, we have brought different recipes, from different corners of the world and other perceptions of what iced tea makes, all with ingredients that can be obtained in Israeli markets. 

The Royal Presents: Frozen Cocktails Dead

Twining Company is one of the oldest tea companies in the world. Thomas Twinnings provided the British with tea when they were still being docked in sailing ships and when the United States was still called the "American Colonies." Today, Twinnings is one of the world's best-known brands of quality tea.

LADY GRAY LIME COOLER

Component

150 ml Lady Gray Tea

25 ml fresh squeezed lime juice

Lime 1 (sliced) for decoration

15 ml agave syrup / sugar water

6-7 mint leaves for decoration

Ice cubes

preparation:

Soak the tea bags in water for about 5 minutes

Remove the tea bags, add the agave / sugar syrup and leave to cool to room temperature

Add the ice cubes and garnish with lime slices and mint

TWININGS EARL GRAY BUBBLE TEA

Component

32 grams of dried tapioca pearls

2-1 Earl Gray bags

150 ml water

A cup of almond milk

150 grams of sugar 

Teaspoon of fruit / nectar concentrate to choose (optional)

Preparation

Cooking the Tapioca Pearls: In a saucepan, boil water on high heat for 480 grams of water for each 32 grams of tapioca. Add the tapioca and gently stir until they begin to float above the water.

Lower the intensity of the fire to medium-low and cook for about 12-15 minutes.

Sugar syrup: While the topeka is brewing, prepare simple sugar syrup for high heat sweetener on the stove or microwave water with 150 grams of sugar until dissolved. Set aside to cool.

Make a strong cup of tea: Boil 240 ml of water in a pot of Earl Gray tea bag. Use one tea bag for regular strength or two for stronger tea flavor. Remove the tea bags after 15 minutes and leave to cool.

Once the topeka has cooked, strain them out of the water and transfer them to a small bowl or container. Pour the sugar syrup up until the tiopa balls drop down. Wait to cool to room temperature, at least 15 minutes, or in the refrigerator until gradually hardened

Pour the prepared tea into a high cup and add the tiopa. Add the almond milk and concentrate and a little water. Sweeten to taste with what is left of the sugar syrup.

RED FRUITS VANILLA ICE TEA

Component

6 green tea topping bags of red fruit

300 ml water

50ml Irish Creme Liquor

vanilla ice cream

Blueberry for decoration

Preparation:

Soak the tea bags in water for 7 minutes. Take out the tea bags and let cool.

In a high cup, mix the tea with the Irish Creme, add a vanilla ice cream ball and garnish with blueberries.

The Chinese are coming: Traditional iced tea

Anyone who knows even a little about the long history of tea is known to be China's origin. Despite the arrival of the tea to the West, for centuries the culture of Chinese tea drinking has remained foreign to the Western countries. Now, with the Internet and fast and reliable delivery, Bisharkal is also getting to know China's traditional types of tea.

To Nadav & Pink's website

Nadav Biran and Pink Locke, an Israeli-Hong Kong couple, took it upon themselves to recognize the Israelis also the rich culture behind growing and drinking tea in China and also importing high quality Chinese tea and complementary land. For the summer, they discovered two recipes of iced tea to match the hot and humid weather in southern China and Rishon Le Zion. All recipes and ingredients are sourced in China, based on Chinese medicine principles.

Chamomile and Guji Berry

As in the country, it is customary to dry a variety of scents and herbs and brew them for herbal teas (mint, Louisa, sage, etc.), so it is customary in China to enjoy various flower arrangements - everywhere and the plants found in its area.

The original recipe is with daisies, but in the country the closest and available thing is chamomile. This is a classic Chinese formula that improves sleep, eye function and is essential for the skin of the body.

recipe:

Flat spoon of whole and dried chamomile flowers (about 10-15 flowers)

Spoon of goji berry (about 15-20 units)

Water jug ​​(1-1.5 liters)

Preparation:

Cold infusion (long) All components in a water jug ​​at room temperature, refrigerator overnight and tea ready

Short infusions Start with the infusion of 2 cups of boiling water at the bottom of the jug with the rest of the ingredients. After about 20 minutes, ice and water are added at room temperature and can be served, although refrigerated for one or two hours will do just fine.

* It is advisable to filter the tea from the rest of the ingredients after a maximum of 24 hours to enjoy the extra tea.

You can play with the dose according to your personal taste.

Chinese oolong tea

Tea is the pride of the Chinese, not least of their cuisine, and of course the Chinese camellia leaves are known to us mainly as green and black tea leaves. Oolong is another tea family derived from the same plant, a highly complex and popular tea among the Chinese. Although traditional Chinese drinks are hot, no matter how hot outside, in places like Hong Kong, Taiwan and developed cities in China, convenience store refrigerators are packed with cold, refreshing real tea bottles.

Not all oolong tea leaves are suitable for iced tea. The guideline is that dark oolong leaves that have undergone a "flavor enhancement" by baking or roasting are better suited to brewing iced teas as they rely more on extracting the flavors of the owner, and less on the aroma accompanying steam that becomes irrelevant when the tea is not hot.

recipe:

Dark Oolong Leaves (6-10 grams)

Water jug ​​(1-1.5 liters)

Preparation method (same as the previous recipe):

Cold (long) brew the tea leaves in a water jug ​​at room temperature, overnight in the refrigerator and the tea is ready.

Short infusions Start with the infusion of 2 cups of boiling water at the bottom of the jug with the tea leaves. After about 20 minutes, ice and water are added at room temperature and can be served, although refrigerated for one or two hours will do just fine.

* It is advisable to filter the tea from the leaves after a maximum of 24 hours to enjoy the extra tea.