Organic iced white tea
coconut-lychee flavoured
A white tea with the sweet flavour of coconut and the tart flavour of lychee… A fresh, fruity drink, a delicacy to enjoy without moderation!
Pour 1 litre of water into a jug, add 4 teaspoonfuls of tea. Place in the fridge, leave to brew at least 5 hours or a whole night. Stir delicately, filter, drink with or without ice. This tea can also be drunk hot : brew 1 teaspoonful in a mug filled with hot water (70°C) for 5 minutes.
Dosage
4 cc pour 1 litre
Infusion time
5 à 24 h
Temperature
Réfrigérateur
Time of the day
All day
Ingredients: white tea* (China) 80%, lychee flavour*, coconut* (6%), coconut flavour. *Ingredient from organic farming. Once the ice tea has been prepared, keep in a cool place and drink within one day.
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Soup of fruit and coconut-lychee tea syrup
Serves 4
Difficulty*
• 15 cl of liquid sugar cane syrup
• 1 tbsp organic coconut-lychee tea
• 100 g raspberries
• 1 mango
• 8 kumquats
• a few redcurrants
• 1 handful of coconut shavings
• afew sprigs of dill
1. In a saucepan bring the liquid sugar cane syrup to the boil. Add the coconut lychee flavoured tea, cover and leave to brew for about twenty minutes. Filter and leave in a cool places.
2. Rinse the fruit in clear water. Cut the raspberries in half. Cut the kumquats in thin strips. Peel the mango and chop finely.
3. Place the raspberries, chopped mango, kumquats and redcurrants in a deep dish. Cover with the tra syrup. Decorate with a few sprigs of dill and coconut shavings.
4. Serve very cold.
And why not try variations! In summer, you can use nectarines and apricots. In winter, this recipe will give a little exotic touch to pears and tangerines.
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A white tea with the sweet flavour of coconut and the tart flavour of lychee… A fresh, fruity drink, a delicacy to enjoy without moderation!
Pour 1 litre of water into a jug, add 4 teaspoonfuls of tea. Place in the fridge, leave to brew at least 5 hours or a whole night. Stir delicately, filter, drink with or without ice. This tea can also be drunk hot : brew 1 teaspoonful in a mug filled with hot water (70°C) for 5 minutes.