Iced Keemun Peach Tea
Cold-brewed Keemun poured over ice with fresh peach and a hint of honey, a smooth, fragrant iced tea where the leaf's dried-fruit notes shine.
Keemun's wine-like depth and dried-fruit character make it a natural choice for iced tea. Cold-brewing keeps the cup exceptionally smooth and low in bitterness, letting its cocoa and floral notes come through clean and refreshing.
Fresh peach is the perfect partner here. Its juicy sweetness echoes the tea's own fruity undertones, and a small amount of honey ties everything together without making the drink cloying.
Cold-brewing overnight is well worth the wait. Hot-brewed Keemun chilled over ice can taste flat, but slow cold extraction draws out the aromatic, gently sweet side of the leaf while leaving harshness behind.
Serve this tall over plenty of ice on a warm afternoon. It is light enough to sip all day and refined enough to offer guests, a graceful way to enjoy a great black tea in summer.
Ingredients
- 3 tbsp loose Keemun tea leaves (or 4 tea bags)
- 750 ml cold filtered water
- 1 ripe peach, sliced (plus extra for garnish)
- 1-2 tbsp honey or simple syrup, to taste
- 1 tbsp fresh lemon juice
- A few fresh mint leaves
- 1 strip orange peel (optional)
- Ice cubes
How to make it
- 1Place the Keemun leaves and half of the sliced peach in a jar, and pour over the cold water.
- 2Cover and refrigerate for 8-12 hours to cold-brew slowly.
- 3Strain through a fine sieve, pressing the peach gently, and discard the solids.
- 4Stir in the honey or simple syrup and the lemon juice until dissolved.
- 5Fill tall glasses with ice and pour over the cold-brewed tea.
- 6Garnish with fresh peach slices, mint leaves, and an optional twist of orange peel.
Want to learn more about Keemun? Visit its full profile.
Back to KeemunYou might also like
Keemun Morning Focus Tonic
A warming morning cup of Keemun with a touch of honey, lemon, and cinnamon, crafted to ease into the day with smooth, steady energy and a clear head.
Keemun Whiskey Sour
A refined whiskey sour built on Keemun-infused whiskey, fresh lemon, and honey syrup, where the tea's cocoa and floral notes add elegant depth, with a non-alcoholic version too.