An ideal refreshment for the summer months and new to the restaurant this year, three sparkling iced teas – Earl Grey, Berry & Hibiscus and Jasmine Bud, have been created especially for The Wolseley by our new tea partners, Canton, in close collaboration with Head Barista, Lukas Krupala.
For those who especially enjoyed the aromatic Jasmine Bud, and indeed for those of you who aren’t able to come by the restaurant this summer, we are glad to provide the recipe here so that you can recreate it at home.
32g The Wolseley Jasmine Bud tea (available to purchase online and at The Wolseley Shop at Bicester Village)
32g granulated white sugar
1l of water (at 75°C)
175ml of soda water and a zest of lemon to serve
Place the tea and sugar in a large teapot or jug and pour over the water. Stir briefly to help the sugar dissolve and allow to infuse for 3-5 minutes with the addition of some lemon zest. Strain through a fine sieve or muslin into a bottle/jug (ensuring all tea leaves are removed; the lemon zest can remain in the concentrate), cover with a lid and cool in the refrigerator for at least 2 hours. When straining, do not squeeze the tea to extract more liquid as this will add bitterness.
Serve 75ml of the chilled tea over ice. Top with 175ml of chilled soda water and garnish with a zest of lemon.
And to discover our complete sparkling iced tea offering in the restaurant, click here to find out more.