Ivy's Tea Co. is closed February 18 through February 28. All orders placed during this time will ship by March 3.

How To: Ring the Alarm on ice

It's raw food season over here, so we're enjoying lots of cold fruit, fresh pressed juice and iced tea. You thought we wasn't?

Our newest tea, Blow, is full of organic lemongrass, hibiscus leaves, ginger root, and a lil smoked black peppercorn. Hibiscus has the following health benefits:

  1. Anti-cancer, anti-bacterial, anti-inflammatory
  2. Menstrual cramps (plus PMS symptoms like mood swings, overeating)
  3. Blood pressure management
  4. Flushes toxins (it's a diuretic)
  5. Lowering cholesterol

You get an iced beverage that is a little sweet and sour at first when you taste the hibiscus and then there's a little burn when you taste the ginger and black peppercorn. It's perfect chilled (and it's damn good with a lil gin). To sweeten things up a bit, we made a simple syrup with hibiscus leaves, but any simple syrup will do. Why simple syrup? Because it's easy to flavor and our favorite way to sweeten iced tea. Dissolving sugar in your iced tea is so 1996. 

What you gon do is:

Take 1 tablespoon* of Blow and brew it with hot water. Then let it chill in the fridge for 3-4 hours, overnight is even better. Once chilled, fill your glass with ice and pour in your iced tea. Make it fancy: Add a sprig of mint (apple mint is good right now), a dash of cinnamon or clove. 

*Note: This is enough for 1 serving.

Wanna add simple syrup:

Add equal parts water and sugar to a pot. Then add 3/4 cup of dried hibiscus flowers to the pot. Bring the water to a rolling simmer. Remove from the heat and refrigerate it, if you can wait. Add simple syrup to any teas (hot or iced) or over fruit. It will last about a week, but I don't think this one will stick around. 


1 comment

  • Hibiscus tea is one of my favourites. Although sipping it tends to result in a bit of homesickness c/o sorrel being a type of hibiscus… still nice to see someone likes it just as much as me. I actually grow it also.
    Thanks for the simple syrup pointers too… making them is easing to the top of my new-things-to-try-in-the-lab list.


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