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Iced Kenyan Tea with Passion Fruit
Iced drinkPrep time: 5 minServings: 2

Iced Kenyan Tea with Passion Fruit

Bold Kenyan black tea cold-brewed and shaken with fresh passion fruit pulp—a brisk, tropical iced tea with East African roots.

Kenya and passion fruit grow side by side along the Rift Valley, and they belong in the same glass. The tea's brisk, coppery body acts as the perfect frame for passion fruit's electric tartness and floral aroma.

Cold-brewing the Kenyan CTC overnight is non-negotiable. Hot-brewed and then chilled, the tea turns flat and astringent; cold-brewed, it stays smooth with all the malt intact and none of the harshness. The flavor is rounder, almost honeyed.

Use fresh passion fruit if you can find it—scoop two pulps straight into the glass so the seeds float through the drink. If only frozen pulp is available, defrost a tablespoon and use it the same way. Bottled passion fruit syrup will work in a pinch but loses much of the tartness.

Sweeten lightly with honey or a touch of brown sugar syrup. The goal isn't a sugary cooler—it's an adult iced tea where the tea, the fruit, and a hint of sweetness all share the spotlight. Serve over plenty of ice in a tall glass with a mint sprig.

Ingredients

  • 3 Kenyan CTC tea bags (or 3 tbsp loose)
  • 3 cups cold filtered water
  • 2 fresh passion fruits (or 2 tbsp frozen pulp)
  • 2 tbsp honey or brown sugar syrup
  • Juice of half a lime
  • Fresh mint sprigs
  • Ice cubes
  • Lime wheels for garnish

How to make it

  1. 1Cold-brew: place tea bags in cold water in a jar. Refrigerate 8–12 hours.
  2. 2Remove tea bags. Strain the concentrate through a fine sieve into a pitcher.
  3. 3Scoop passion fruit pulp (seeds and all) into the pitcher. Add honey and lime juice. Stir well to dissolve.
  4. 4Fill two tall glasses with ice. Pour the tea over the ice.
  5. 5Garnish with a mint sprig and a lime wheel. Stir before drinking so the passion fruit seeds redistribute.

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