We’re starting a new series – Bon Appetea, where we share tea recipes, tea pairing suggestions, and plating ideas to help you host the perfect tea party! We’re starting off easy with a Raspberry Black Tea that will take just minutes to prepare, and is perfect whether you’re in hot (and currently, hazy) Singapore, or bundled up in New York (which, by the way, we’re going to real soon!).
This recipe can also be adjusted to your preferences and what you have available. Don’t like raspberries? Swap them out for blueberries, or strawberries. Enjoy your tea sweet? Add a pinch (or two) of sugar. Like your tea stronger? Use less raspberries. Party or gathering? Add a dash of alcohol (vodka or gin works) for an extra kick.
- 80g of fresh raspberries
- 4 heaped teaspoons of loose leaf black tea (we used Brew Me’s Organic Bali Black Tea, but any type of full-leaf black teas will do)
- 1 litre (4 cups) of cold or room temperature water
- Serves 4-5
First, prepare the cold brewed black tea. In a pitcher, stir in loose leaf tea into cold or room temperature water, cover and refrigerate overnight. When ready, strain out the tea leaves.
Pro-tip: If you don’t have time, you can also prepare this as a normal hot tea. Just note that once brewed, the tea will melt the ice, which will lead to dilution. Hence, if you’d prefer to prepare your tea this way instead, make sure to use more tea leaves per litre of water.
Place raspberries into bowl and crush slightly.
Add a tablespoon of crushed raspberries into a cup of ice.
Pour tea over mixture and stir. The tea will take on the jewel-toned hues of the fresh raspberries.
Serve as is, or add fresh raspberries and springs of edible flowers or other garnishing.
Last but not least, enjoy!