Orange Iced Tea Recipe

Ingredients

• 2 tbsp (about 12 g)loose black tea (chai patti)
• 1.42 litres (6 cups)water
• 50 g (¼ cup), or to tastegranulated white sugar
• 473 ml (2 cups)unsweetened orange juice
• 5–6fresh mint leaves
• 4–5thin orange slices, with skin
• as neededice cubes

Instructions

1. 1

   Heat the water

   Bring the water and sugar to the boil in a saucepan. Once the sugar has dissolved, turn off the heat.

2. 2

   Steep the tea

   Add the loose tea leaves or tea bags and cover the pan. Leave to steep for 2–3 minutes.

3. 3

   Strain and cool

   Strain the tea into a jar, keeping the liquid and discarding the leaves. Leave the brewed tea to cool.

4. 4

   Add orange juice

   Stir the orange juice into the cooled tea. Chill in the fridge until you are ready to serve.

5. 5

   Prepare the glasses

   Put ice cubes in each glass with an orange slice and mint leaves.

6. 6

   Pour and serve

   Pour the chilled tea into the glasses and serve.

What is orange iced tea?

Iced tea is a chilled tea drink popular in the United States, where it is often served over ice. This version adds orange juice to brewed black tea for a citrusy twist.

Brew the tea briefly, then cool it before mixing in the juice. That keeps the orange flavour fresh and lets you adjust the sweetness to suit your taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 166 calories, 2g protein, 41g carbs, 1g fat.

The carbohydrates come mainly from the sugar and orange juice, while black tea contributes little protein or fat. Serve a glass alongside a protein-rich snack and something savoury, such as a sandwich, to make a more balanced snack or light meal.

Choosing the tea and juice

Black tea: Loose tea gives you control over the strength, but tea bags work too. Use a straightforward black tea so its flavour sits comfortably alongside the orange.

Orange juice: Unsweetened juice lets you set the sweetness with sugar rather than starting with a sweetened drink. Freshly squeezed or carton juice can both be used.

Getting the steep right

Short steep: Keep the tea covered for 2–3 minutes, as directed. Steeping it much longer can make the finished drink taste stronger and more astringent.

Straining: Strain the tea into a clean jar as soon as steeping is complete. Remove all the leaves before cooling it.

Cooling and chilling

Cool first: Let the brewed tea cool before stirring in the orange juice. This also means the mixture has less heat to lose in the fridge.

Chill: Refrigerate the tea until cold, then pour it over ice. Chilling it ahead gives you a ready-to-serve drink without relying on ice to cool the whole batch.

Serving with citrus and mint

Orange slices: Add a thin slice to each glass for a fresh citrus aroma and a simple garnish. The recipe leaves the skin on, so wash the orange before slicing.

Mint: A few leaves add a cool, herbal note. Add them to the glasses just before pouring so they stay fresh-looking.

What to serve alongside

This tea works well with savoury snacks such as sandwiches, salads or crisp vegetables. Its citrus flavour also pairs nicely with fruit or lightly sweet bakes.

Recipe notes & tips

• Taste the tea after adding the orange juice and adjust the sugar before chilling.
• Use a fine-mesh strainer to keep loose tea leaves out of the jar.
• Wash the orange well before using slices with the skin on.
• Chill the tea before serving so the ice does not dilute it as quickly.
• Add the mint and orange slices to the glasses just before pouring.

Variations

• Use tea bags: Steep black tea bags instead of loose tea, then remove them after 2–3 minutes.
• Make it less sweet: Start with less sugar and add more to taste once the orange juice is mixed in.
• Add lemon: Include a little lemon juice for a sharper citrus flavour.
• Try sparkling water: Replace some of the chilled tea with sparkling water just before serving.
• Change the citrus: Swap some of the orange juice for another unsweetened citrus juice.

Common mistakes to avoid

• Over-steeping the tea: It can taste overly strong or astringent; strain it after 2–3 minutes.
• Adding juice while the tea is hot: Let the brewed tea cool first, then stir in the orange juice.
• Skipping the chill: Refrigerate the mixture until cold before serving it over ice.
• Using unwashed orange slices: Wash the orange before slicing it with the skin on.
• Adding sugar without tasting: Start with the listed amount or less, then adjust to your preference.

How to store

Keep the orange tea covered in the fridge and use it within 2–3 days. Store it without ice, and pour over fresh ice when serving; stir the tea before pouring.

Frequently asked questions