Tea Recipes

We have created our recipes, iced teas & tea cocktails by experimenting with our teas & infusions. Please email us your own Kandula Tea recipe ideas for us to try and we'll include our favourites for everyone to enjoy!

Kandula 'Teatails'

Simple Sugar Syrup

Ebony Chai Iced Tea

This is so easy to make.

Use 1 part sugar to 1 part water (equal amounts)

Place in a pan and gently bring to the boil.

Simmer for 2 to 3 minutes, stirring until all the granules are dissolved.

Allow to cool, storage in a clean container in the fridge.

Tip - We used Brown demerara sugar or you could use unrefined white

The longer you boil it the thicker the syrup becomes.

For more information and Tips see our blog post on making Iced tea

Ebony Chai whole Leaf Tea Gems

Makes 1 Litres/ 4 Servings

8 x Kandula Ebony Chai Pyramids

2 X Tbls Sugar syrup – optional or to taste

2 x slices of fresh ginger – optional

Steep the Ebony Chai tea in 1 litre boiling water for 4-5 mins and discard the bags.

Add slithers of fresh ginger and sugar syrup to taste

Leave to cool to room temperature, about 30 mins.

Refrigerate until cold – 2 hours.

Remove ginger.

Garnish with lemon slices and add ice cubes and serve immediately.

A Fruity Chamomile Rose Iced Tea

Iced Mango Green Tea

Chamomile Rose Tea Gems

Makes 1 Litres/ 4 Servings

8 X Kandula Chamomile Rose Pyramids

½ X Lemon

½ X Lime

½ X Orange

2 X Tbls Sugar syrup – optional or to taste

Slices of citrus fruit to garnish

Remove the rind from the fruits, be careful not to include any pith which could make it bitter.

Juice the remainder of the fruits and add water to make up to 250ml.

Put the peel, juice and syrup in a saucepan and bring to the boil, simmer for 5 mins.

Remove from the heat add the Chamomile pyramids and leave to steep for 4 mins.

Remove fruits and tea bags.

Add 750ml of cold water. Allow to cool, around 30 mins, then refrigerate – 2 hours.

Garnish with slices of citrus fruit and add ice cubes and serve immediately

Spiced Mango Green Tea Gems

Makes 1 Litres/ 4 Servings

8 X Kandula Spiced Mango Green Tea Pyramids

2 X Tbls Sugar syrup – optional or to taste

Slithers of Fresh Mango

Handful of Mint leaves and sprigs for garnishing

Pour ½ litre of boiling water over the pyramids and steep for 5 mins.

Remove the tea bags.

Stir in the syrup – if using

Top up with ½ litre of cold water and allow to cool completely.

Refrigerate – 2 hours.

Lightly crush the mint leaves to release the flavour, add these and some slithers of fresh Mango. Garnish with Mint sprigs.

Add ice cubes – serve immediately

Iced Mint Green Tea

Easy Iced Tea

Ceylon Green Tea Gems

Makes 1 Litres/ 4 Servings

8 x Kandula Green Ceylon Pyramids

2 X Tbls Sugar syrup – optional or to taste

Handful of Mint leaves and sprigs for garnishing

As an option garnish with 4 x stalks of lemongrass, slightly crushed to release the flavours

Boil the water and leave for 5 min, then pour over the pyramids and steep for 2-3 mins.

Remove the tea bags.

Stir in the syrup – if using

Add the remainder of the water (cold) and allow to cool completely.

Refrigerate – 2 hours.

Lightly crush the mint leaves to release the flavour, add these together with some fresh mint sprigs

Add Ice cubes – serve immediately

Alternatively garnish with the lightly crushed Lemongrass Stalks add ice cubes.

As an alternative you can also add 3 x slices of lemon, orange or lime, infusing this with the tea.

Remove at the same time as the tea bags.

Afternoon Ceylon Tea Gems

Makes 1 Litres/ 4 Servings

8 X Kandula Afternoon Ceylon Pyramids (Our Orange Pekoe)

2 X Tbls Sugar syrup – optional or to taste

1 X Orange, Lemon or Lime for garnish

Steep the tea pyramids in ½ litre of boiling water. Leaver for 3-5 mins. Discard the pyramid bags.

Stir in the syrup – if using

Top up with ½ litre of cold water

Leave to cool to room temperature.

Refrigerate until cold – 2 hours.

Add several ½ slices of a citrus fruit (lemon, lime or orange) and garnish the glass with a split slice over the top brim

Add ice cubes and serve immediately

Strawberry Hibiscus Iced Tea

Iced Peppermint Tea

Strawberry Hibiscus Tea Gems

Our Strawberry Hibiscus Iced Tea

A perfect summer berry-fresh drink: natural, caffeine-free & bursting with goodness.

Use 2 tea gems per serving. It is better to use more tea gems for a good flavour than infusing one for too long.

Infuse for 3 to 5 minutes in ½ serving of freshly boiled water, then top up with cold water.

Cool to room temperature before refrigerating. This ensures that the tea will not become cloudy.

Simply serve in a glass tumbler with ice cubes, adding fresh fruit for natural sweetness and a garnish of herbs optional.

Our tea gems are fully compostable and the used fruit, spices and herbs will benefit your garden.

Peppermint Leaf Tea Gems

Gail's Delicious Iced Peppermint Tea
A cooling non-alcoholic mint refresher.
Makes approximately 2 litres
4 Kandula Peppermint Leaf Tea Bags
1/4 cup of honey
2 tablespoons of lemon juice

Cold Water
Ice cubes
Lemon slices

Place the Kandula Peppermint tea bags in a 2 litre jug and pour 2 cups of freshly boiled water over them.
Infuse for 6 minutes, then remove the tea bags.
Stir in the honey, lemon juice and2 cups of cold water. Add ice cubes and lemon slices. Garnish with fresh mint leaves.

Earl Grey Tea Loaf

Ebony Chai Tea Loaf

Jane's Earl Grey Tea Loaf

A lightly aromatic and lemony ea time treat.

To make a medium loaf:

400g Strong White Flour

4 heaped tsps Kandula Earl Grey Tea, infuse til strong, strain & cool

Grated zest of a lemon

2tsps honey

1 tsp salt

15g butter

1 heaped tsp yeast

Gail's Ebony Chai Tea Loaf

A light tea loaf filled withsubtle spice.

To make a medium loaf:

400g Strong White Flour

4 heaped tsps Kandula Ebony Chai, infuse til strong, strain & cool

45g raisins

2tsps honey

1 tsp salt

15g butter

1 heaped tsp yeast

Green Tea Martini

Vanilla Chai Rooibos Sorbet

Jane's Infamous
Green Tea Martini

A lovely bright cocktail - oranges and lemons mingle for a zesty citrus infusion.

Serves 2

1 dessert spoon granulated sugar

A tea cup of Kandula Green Tea

60ml lemon vodka

2 teaspoons Cointreau

Ice cubes

An orange twist

Make a cup of Green Tea and stir in the sugar to dissolve. Leave to cool.

Put into a cocktail shaker and add the vodka, Cointreau and some ice cubes.

Shake well and strain into 2 martini glasses. Garnish with an orange twist.

Our Vanilla Chai Rooibos Fruit Sorbet

3 cups water

2-3 Vanilla Chai Rooibos tea gems

1 cup sugar

Soft fruit such as strawberry or mango

Bring water & sugar just to the boil, stirring until sugar dissolves. Remove from heat & add Vanilla Chai Rooibos tea gems. Infuse for 5 minutes and leave to cool.

Put chosen fruit into a blender with infused sugar syrup, blend until smooth.

Cover & chil for 2 hours. Pour into freezer container stirring every 30 minutes until it feels slushy, or put into ice cream maker & follow instructions.

Eat with joy.

Earl Grey Martini

Pink-Tea-ni

Peti's Sri Lankan Earl Grey Martini

An intense aromatic, sweet & sour classic martini cocktail.

Serves 2

75cl Bottle of Vodka

6 Kandula Earl Grey Tea Bags

Lime Juice & Zest

Sugar Syrup

Ice cubes

Sugar

Infuse a bottle of Vodka with 6 Kandula Earl Grey tea bags. Check taste balance every few hours. Remove tea bags and store Vodka in freezer.

Put a combination of lime zest and sugar on the rim of a martini glass.

Place 50ml infused Earl Grey Vodka with 15ml each of fresh lime juice and sugar syrup in a cocktail shaker with lots of ice.

Shake well and strain into 2 sugar rimmed glasses. Garnish with lime zest twists.

Jane's Fabulous Pink-Tea-ni Blush

A refreshing, sparkling pink cocktail - gorgeous and girly.

Serves 2

A tea cup of KandulaPink Ceylon Tea

50ml Gin

25ml Sloe GinSoda Water

Ice cubes

Orange Zest Twists

Make a cup of Pink Tea and leave to cool.

Put into a cocktail shaker with the Gin, Sloe Gin and some ice cubes.

Shake well, strain into 2 long glasses and top up with sodaand ice.

Garnish with orange zest twists.

Peppermint Vodka Shot

Chai Toddy

Peppermint Tea infused Vodka Shot

Rachel's Inspired Peppermint Tea Vodka Shot

A cool blast of peppermint infused Vodka.

Serves 2

75cl Bottle of Vodka

6 Kandula Peppermint Tea Bags

Crushed Ice

Sprig of Fresh Mint Leaves

Infuse Vodka with the 6 Kandula Peppermint tea bags. Check taste balance every few hours. Remove bags and store Vodka in freezer.

Fill 2 shot glasses with crushed ice. Add the Peppermint Tea infused vodka.

Garnish with a sprig of fresh mint.

Hot Chai Toddy

Stuart's Hot Chai Toddy

A healing and comforting nightcap filled with Eastern warmth and spice.

Serves 2

2 cups of Kandula Ebony Chai Tea

50ml Whisky

2 teaspoons Honey

2 teaspoons Lemon Juice

Make 2 cups of Kandula Ebony Chai Tea.

Divide the Whisky between the 2 cups of Ebony Chai and add the honey and lemon to taste. Stir well.

Pour into 2 Whisky tumblers.

Serve hot. This can also be enjoyed cold with ice.

Majestic Ceylon Teas - Drink with joy.

No items

Checkout

Tea Recipes

Kandula Tea

Remove Cookie Message button This website uses cookies. About cookies. By continuing to browse this site you are agreeing to our use of cookies. Designtec Web Design