Iced Georgian Black Tea with Peach and Tarragon
Cold-brewed Georgian Black tea with ripe peach and fresh tarragon, a nod to Georgia's beloved tarragon soda tradition, served long over ice.
Tarragon (tarkhun) is a defining flavor of Georgian drink culture, most famously bottled as a bright green, anise-scented soda found everywhere from corner shops to formal dinners. This iced tea borrows that same herb to give the mild, malty black tea an unexpected lift.
Cold-brewing is the gentlest way to extract flavor from this tea, drawing out its soft maltiness without any of the bitterness that can creep in when a delicate black tea is over-steeped hot and then chilled.
Ripe peach adds natural sweetness and body, while the tarragon contributes a faint licorice-anise note that plays surprisingly well against the tea's malt — together they taste both familiar and distinctly Caucasian.
Serve long, over plenty of ice, with a sprig of fresh tarragon and a peach slice for garnish. It's a refreshing, low-fuss summer drink that still carries a gentle, steady lift from the tea's caffeine.
Ingredients
- 4 tsp loose-leaf Georgian Black tea (or 4 tea bags)
- 4 cups cold water
- 1 ripe peach, sliced, plus extra for garnish
- 4–5 fresh tarragon leaves, plus a sprig for garnish
- 2 tbsp honey or simple syrup
- Ice cubes
How to make it
- 1Combine the tea, cold water, peach slices, and tarragon leaves in a pitcher.
- 2Refrigerate and cold-brew for 8–10 hours.
- 3Strain out the tea, peach, and tarragon, then stir in honey or simple syrup until dissolved.
- 4Fill glasses with ice, pour over the tea, and garnish with a peach slice and a tarragon sprig.
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