3 Iced Ceylon Tea Recipes to Cool Down This Summer

When the temperature climbs and the humidity settles in, hot tea might be the last thing on your mind. But here's the thing: Ceylon tea is extraordinary over ice. The island's high-grown leaves — naturally bright, brisk, and full of character — hold up beautifully when chilled, delivering complex flavour without the bitterness that plagues most iced teas. Below are three recipes to keep you refreshed all summer long.

Note: These articles are for general information purposes only and are not intended as medical advice. Consult a healthcare professional for personal health concerns.

1. Classic Iced Ceylon Black Tea

The simplest recipe is often the best. Ceylon black tea brews into a deep amber cup with a naturally malty sweetness — no sugar needed if you use good leaves.

• Bring 500 ml of water to a rolling boil (100°C).
• Add 2 heaped teaspoons of BOPF Ceylon Black Tea or Ceylon Orange Pekoe to a heatproof jug.
• Steep for 3–4 minutes, then strain.
• Pour over a tall glass packed with ice. The rapid chill locks in flavour and keeps the liquor clear.
• Add a slice of lemon or a sprig of fresh mint to serve.

For a sweeter version, stir in a teaspoon of honey while the brew is still warm, before icing.

2. Chilled Ceylon Green Tea Lemonade

Green tea lemonade has become a café staple — but most versions use mass-produced green tea that turns grassy and astringent when chilled. Ceylon green tea is different. Grown at high altitude, it stays sweet and delicate even cold, making it the ideal base for this refreshing summer drink.

• Brew 2 teaspoons of Ceylon Green Tea in 400 ml of water at 80°C (not boiling — this keeps it smooth) for 2 minutes.
• Strain and cool to room temperature, then refrigerate for 30 minutes.
• In a tall glass, combine the chilled green tea with the juice of half a lemon and ice.
• Top with a splash of sparkling water for a light, effervescent finish.
• Sweeten lightly with honey or agave syrup if desired.

This drink is naturally low in calories and rich in antioxidants — a genuinely wholesome way to stay hydrated on a hot day.

3. Iced Masala Chai Latte

The iced masala chai latte has gone mainstream — but the versions made from powder or syrup bear little resemblance to the real thing. Authentic masala chai, brewed from whole spices, has a warmth and depth that translates beautifully to iced form.

• Combine 300 ml of water with 1.5 teaspoons of SOO Masala Chai Gold in a small saucepan.
• Bring to a gentle boil, then add 150 ml of your preferred milk (dairy or oat work especially well).
• Simmer for 2 minutes, stirring occasionally.
• Strain into a heatproof jug. Sweeten with jaggery or brown sugar to taste.
• Allow to cool, then refrigerate until cold — or pour directly over a large glass of ice.
• Top with a dusting of cinnamon or a few crushed cardamom seeds for aroma.

The result is rich, spiced, and deeply satisfying — nothing like a syrupy café imitation.

Tips for Great Iced Tea Every Time

• Brew strong. Ice dilutes flavour, so brew at 1.5–2× the normal leaf ratio.
• Cool quickly. Flash-chill over ice immediately after straining to prevent cloudiness.
• Use filtered water. Chlorine and minerals in tap water dull the flavour of premium tea.
• Batch it. All three recipes scale up well — make a litre and keep it in the fridge for up to 48 hours.

The key to all three recipes is starting with leaves worth drinking. Cheap, dusty teabags will never make a good iced tea. Premium whole-leaf Ceylon tea — grown in the island's misty highlands and certified with the Lion Logo — makes all the difference.

Shop all SOO Ceylon Teas & Spices →