Quick Answer
To make hibiscus lemon myrtle iced tea at home, steep loose leaf hibiscus and lemon myrtle tea in hot water for 5–7 minutes, then cool and pour over ice. For the best flavor, use a stainless steel infuser and chill the tea before serving.
hibiscus lemon myrtle iced tea
Hibiscus lemon myrtle iced tea is a vibrant, caffeine-free drink that’s perfect for warm days. The tart, floral notes of hibiscus pair beautifully with the citrusy aroma of lemon myrtle, creating a refreshing brew that’s both soothing and invigorating.
Making it at home is simple, especially when you start with quality loose leaf tea. Unlike teabags, loose leaf tea allows the leaves to fully unfurl, releasing more flavor and beneficial compounds. With a few basic tools and a little patience, you can enjoy a café-style iced tea without leaving your kitchen.
Choosing Your Tea and Tools
The foundation of a great iced tea is the tea itself. For hibiscus lemon myrtle, you’ll want a blend that combines dried hibiscus petals with lemon myrtle leaves. If you don’t have a pre-made blend, you can mix equal parts of hibiscus and lemon myrtle loose leaf tea. Both are naturally caffeine-free, making this a perfect choice for any time of day.
For brewing, a stainless steel infuser is ideal. It allows the leaves to expand while keeping them contained, and it avoids the bleaches and micro-plastics found in some teabags. A ceramic teapot with a built-in infuser also works well, especially if you’re making a larger batch to share.
- Use 1 tablespoon of loose leaf tea per 8 ounces of water for a balanced strength.
- Always start with cold, filtered water for the best taste.
Brewing the Perfect Base
Heat water to just below boiling—around 200°F (93°C)—to avoid scalding the delicate hibiscus petals. Place your loose leaf tea in the infuser and pour the hot water over it. Let it steep for 5 to 7 minutes. Steeping longer will extract more tartness and color, but be careful not to overdo it, as it can become bitter.
Once steeped, remove the infuser and let the tea cool to room temperature. You can speed this up by placing the pot in an ice bath. For an even more concentrated flavor, you can double the amount of tea and dilute it with cold water or ice when serving.
- Taste the tea before chilling to adjust sweetness or strength.
Chilling and Serving Over Ice
Transfer the cooled tea to a pitcher and refrigerate until thoroughly chilled. This can take 1 to 2 hours. If you’re in a hurry, you can pour the warm tea directly over a glass full of ice, but this will dilute the flavor. For a stronger iced tea, freeze some of the tea into ice cubes and use those instead of regular ice.
When ready to serve, fill a glass with ice cubes and pour the chilled tea over them. Garnish with a slice of lemon or a sprig of mint for extra freshness. The tea’s natural tartness pairs well with a touch of honey or agave syrup if you prefer a sweeter drink.
- Use tea ice cubes to avoid dilution.
- Add a squeeze of fresh lemon to brighten the citrus notes.
Step-by-Step Brewing Guide
- Measure the tea: Use 1 tablespoon of loose leaf hibiscus lemon myrtle tea per 8 ounces of water. Place the tea in a stainless steel infuser or teapot basket. Checkpoint: Too much tea can make the brew overly tart; too little will be weak. Adjust to taste.
- Heat water to 200°F (93°C): Bring fresh, filtered water to just below boiling. Pour the hot water over the tea leaves in the infuser or teapot. Checkpoint: Boiling water can scorch the petals and create a bitter taste. Let the kettle rest for a minute after boiling.
- Steep for 5–7 minutes: Cover the teapot or infuser with its lid to retain heat and allow the tea to steep. The longer you steep, the more intense the flavor and color. Checkpoint: Taste at 5 minutes to see if you prefer a lighter brew. Over-steeping can make the tea bitter.
- Remove the tea leaves: Take out the infuser or strain the tea into a pitcher. Discard the spent leaves – they can be composted. Checkpoint: Leaving the leaves in will continue to extract flavor and may cause bitterness.
- Cool and chill: Let the tea cool to room temperature, then refrigerate for at least 1 hour. For faster chilling, place the pitcher in an ice bath. Checkpoint: For a stronger iced tea, freeze some of the tea into ice cubes to avoid dilution.
- Serve over ice: Fill glasses with ice cubes and pour the chilled tea over them. Add a slice of lemon or a sprig of mint if desired. Checkpoint: Taste before serving – add a touch of honey or agave if you prefer a sweeter drink.
Products That Help
- Mayde Tea Stainless Steel Infuser: Embrace eco-consciousness with our stainless steel infuser. Unlike teabags, our infuser avoids bleaches, glues, and micro-plastics. The included lid retains therapeutic properties and doubles as a drip tray. This infuser is perfect for steeping loose leaf hibiscus and lemon myrtle tea without the waste or chemicals found in many teabags. The lid also helps keep your tea warm while steeping and acts as a drip tray to keep your counter clean.
- Ceramic Teapot - Chocolate Brown: Brew your favourite blends with ease in our timeless ceramic teapot. Made from durable, lead-free ceramic and finished with a smooth glaze, it’s designed for both beauty and everyday function. Inside, a generous-sized, high-grade stainless steel infuser allows your tea leaves to fully unfurl, creating a rich, balanced flavour with every brew. If you’re making a large batch of iced tea for guests, this teapot’s ample capacity and built-in infuser make it easy to brew a strong, flavorful base that you can chill and serve over ice.
Making hibiscus lemon myrtle iced tea at home is a simple and rewarding process. With quality loose leaf tea and the right brewing tools, you can create a refreshing, caffeine-free drink that’s perfect for summer days or any time you need a floral pick-me-up. Experiment with the steeping time and sweetener to find your ideal balance, and enjoy a homemade iced tea that rivals any café version.
