Green-Jasmine tea Bubbles

‘While hosting a children’s tea party on a very hot day, for refreshment I made some iced green-jasmine tea from the contents of my tea basket, adding berries for colour. It was an instant hit – I simply could not make it quickly enough for the children. Later, during the party, the adults cracked open a bottle of Champagne, which we added to our chilled tea – and our signature cocktail was born.’ – Angel Strawbridge, author of The Vintage Tea Party Book

prep

5 minutes, plus steeping and cooling

serves 5 without alcohol and 10 with

5 green-jasmine tea bags or 5 tbsp loose green-jasmine tea

200ml (7fl oz) just-boiled water 3 tbsp caster sugar, or to taste 500ml (18fl oz) cold water

handful of raspberries and blackberries (optional)

1 bottle of good Champagne, chilled (optional)

1. Steep the tea bags or loose tea in a measuring jug in the just-boiled water for 1 minute, adding the sugar and stirring until dissolved. Remove the tea bags, or strain to remove the loose tea, then add the cold water.

2. Taste the tea for strength, adding a touch more cold water if it’s too strong, then put it in the refrigerator to chill further for 30 minutes. (If you can’t wait, add a few ice cubes to speed up t

he chilling process.)

3. Serve in vintage teacups. For a bit of extra colour, put a couple of berries into each cup before pouring, if liked. For the alcoholic version, simply half-fill the cup with tea, then top up with an equal measure of bubbly.

This is an extract from The Vintage Tea Party Book by Angel Strawbridge

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