Ice Lemon Tea with Mint

Ingredients(for 1 tall glass (approx. 350ml) per serving)

• 2 tablespoons Black tea leaves (teh) (Use local Malaysian black tea for authentic flavor)
• 3 cups Water
• 1 large Lemon (limau nipis) (Freshly squeezed juice, plus a few slices for garnish)
• 1 piece (tied in a knot) Pandan leaf (Adds subtle aroma) - optional
• 10-12 leaves Fresh mint leaves (daun pudina) (Plus extra for garnish)
• 2-3 teaspoons Honey or natural sweetener (Adjust to taste; can substitute with gula melaka (palm sugar))
• 2 cups Ice cubes
• 1 small, lightly crushed Lemongrass stalk (Optional for citrusy aroma) - optional
• 1 teaspoon Lemon zest (For extra zing) - optional

Instructions

1. 1

   Bring water to a gentle boil in a saucepan. Add the black tea leaves and pandan leaf (if using) to infuse.

   5 minutes

   Do not over-boil to avoid bitterness.

2. 2

   Remove from heat and add the lemongrass stalk (if using) and half of the mint leaves. Steep for another 5-7 minutes.

   7 minutes

   Cover the pot during steeping to trap the aroma.

3. 3

   Strain the tea into a heat-resistant jug, discarding the solids. Let it cool to room temperature.

   5 minutes

   Use a fine mesh sieve for a clear tea.

4. 4

   Stir in the honey or natural sweetener while the tea is still warm. Mix until fully dissolved.

   2 minutes

   Taste and adjust sweetness to your liking.