Iced Dimbula Citrus Cooler
Cold-brewed Dimbula Ceylon over ice with orange and a splash of soda — a crisp, clean iced tea that plays directly to the leaf's natural brightness.
Dimbula's clean citrus character makes it one of the better Ceylon styles for iced tea — it doesn't need much dressing up because the tea itself already tastes like it belongs over ice with orange. This cooler keeps the additions minimal so the leaf can do the talking.
Cold-brewing is the move for the clearest result: steeping the leaf overnight in cold water extracts flavor and caffeine gently, without pulling out the harsher tannins that hot-brewed-then-chilled tea can develop, especially if it sits and goes cloudy.
A splash of fresh orange juice reinforces what's already in the cup rather than masking it, and a short top-up of soda water gives the drink lift and a bit of fizz without diluting the tea's flavor the way a large pour of still water would.
This is built for a warm afternoon when you want something more interesting than plain iced tea but don't want a sweet, syrupy drink. Adjust the honey to taste, or skip it entirely — Dimbula's natural brightness carries the glass on its own.
Ingredients
- 4 Dimbula Ceylon tea bags (or 4 tbsp loose leaf)
- 4 cups cold water
- 1/4 cup fresh orange juice
- 2 tbsp honey or simple syrup (optional)
- 1 cup chilled soda water
- Orange wheels and mint, for garnish
- Ice cubes
How to make it
- 1Combine the tea and cold water in a pitcher. Cover and refrigerate 8–12 hours.
- 2Strain out the tea bags or leaves, pressing gently to extract the last of the flavor.
- 3Stir in the orange juice and honey (if using) until fully combined.
- 4Fill glasses with ice, pour the cold-brewed tea three-quarters full, then top with soda water.
- 5Garnish with orange wheels and a sprig of mint.
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