Here in Australia it is almost about to get into the full swing of summer and we are going to start to infuse our own teas for chillin'.
We are experimenting with tea blends like "Mexican mango Chili", and "Choc Mint Green".
North Americans have been doing this for decades but us Aussies would sooner buy it in a Lipton's bottle than make it ourselves.
What are some hints to make epic iced teas that will blow our customers away? I am thinking that we will offer jugs of it (two glasses worth) that we can infuse in the jug over night in the fridge. We will obviously offer it by the glass too, but it's kind of a romantic notion to take a chilled jug of tea, two glasses and some appropriate garnish to the table for our customers (full table service cafe).
School Me.
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