Iced Nepali Black with Peach and Mint
Cold-brewed Nepali Black poured over ice with fresh peach and mint—a light, floral, muscatel iced tea that tastes like a Himalayan summer.
Nepali Black's muscatel sweetness and floral lift make it a natural for a delicate iced tea. Cold-brewing draws out its bright, clean notes while keeping astringency to a minimum, giving a smooth, refreshing glass with no need for much sweetener.
Fresh peach is the perfect partner here—its juicy, fragrant sweetness echoes the tea's muscatel character beautifully, while a few mint leaves add a cool, aromatic edge. The result is light and summery, with a gentle floral perfume in every sip.
Cold-brewing overnight is the way to go. Slow extraction in cold water preserves the tea's nuance far better than hot-brewing and chilling, which can taste flat or overly tannic. Patience rewards you with a clearer, sweeter cup.
Serve it tall over plenty of ice on a warm afternoon when you want refreshment with a touch of elegance. It is a crowd-pleasing, lightly caffeinated cooler that keeps the Himalayan character front and center.
Ingredients
- 2 tbsp Nepali Black tea leaves (or 3 tea bags)
- 4 cups cold water
- 1 ripe peach, sliced
- Handful of fresh mint leaves
- 1 tbsp honey or simple syrup (optional)
- Ice cubes
How to make it
- 1Place the Nepali Black tea and half the peach slices in a jar with the cold water. Refrigerate and cold-brew for 8–12 hours.
- 2Strain out the leaves and peach, pressing gently to extract flavor.
- 3Stir in honey or simple syrup to taste, if using, until dissolved.
- 4Fill tall glasses with ice and pour the iced tea over.
- 5Garnish with the remaining fresh peach slices and mint leaves, and serve cold.
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