Signature Recipe

Cool Summer Teas

Teaspot Loose Leaves offers ten blended all natural teas. Here are refreshing summer drinks featuring Boulder Blues, a blend of Japanese Sencha and Chinese Dragonwell teas infused with wild strawberries and rhubarb, and Mango Tango, Ceylon tea flavored with passion fruit and mango.

Honeydew Blues Frappe
Serves 6

The intoxicating perfume of a sweet honeydew melon pairs perfectly with the crisp taste and fragrance of Boulder Blues. This frothy drink is a delicate celadon color

3 cups water, boiling
3 tablespoons Boulder Blues
2 ounces crystallized ginger, roughly chopped
4 cups cubed ripe honeydew melon
2 cups ice cubes
Superfine sugar to taste

Chill 4 tall glasses. Brew the tea leaves in 1 quart water, according to instructions on the tin. Add the crystallized ginger to the steeped tea and let cool until it becomes infused with the ginger flavor, about 15 minutes, or longer if time allows. Chill in refrigerator until cold. Pass liquid through sieve to remove ginger pieces. (For a more spicy flavor, fresh ginger root can be substituted.) Puree the melon and ice in the jar of an electric blender. Add tea ginger infusion and process just to blend. Pour into tall chilled glasses and sweeten to taste with superfine sugar. Garnish with a thin slice of honeydew wrapped with a slice of crystallized ginger.

Apple-Mango Honey Iced Tea
Serves 6-8

3 cups water, boiling
3 tsp Mango Tango
1/3 cup honey
3 cups apple juice
2 - 4 cups ice cubes

Steep tea leaves in hot water for 5 minutes. Strain, and stir in honey and juice.

Mix until honey is dissolved. Chill and serve over ice.

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Edited by Patricia D. Sherman