- 10g Dragonwell green tea
- 1 litre of fresh, filtered cold water
- freshly sliced green apple
- fresh sage
When brewed with cold water, lighter teas such as green Dragon well or White Peony make a golden infusion that can be flavoured gently with a variety of herbs, fruit and spices such as cardamom. Darker teas such as Oolong, floral Earl Grey and Lapsang Souchong also work well with more flavourful ingredients such as orange, lavender or even gin as part of a delicious cocktail.
We have chosen apple, blackberries and sage in this recipe but other combinations also work beautifully with the delicate flavours of green and white tea: try rose buds with pomegranate seeds for example, or lemon zest and slices of fresh ginger.
Have a go and follow this basic recipe with different teas and botanical blends to find your favourite combinations.