Eosinophilic Esophagitis Friendly Iced Green Tea with Mint & Ginger
Cool, fragrant, and genuinely refreshing, this iced green tea is built around ingredients that are gentle on a sensitive esophagus — no citrus baked in, no artificial flavors, no mystery additives. Fresh ginger brings a subtle warmth, honey adds just enough sweetness, and mint leaves give the whole drink a clean, bright lift that makes it feel like something you'd order at a nice café. Steeping the tea at 175°F rather than a rolling boil keeps the flavor smooth and mellow, which matters when you need a drink that won't irritate on the way down. Straining out the ginger and mint before serving means all the flavor comes through without any fibrous bits that could cause discomfort. The result is a beautifully clear, golden-green drink that's as easy to sip as it is to make. Lemon wedges on the side let each person decide how much brightness they want, keeping it flexible for different sensitivities at the table.
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Learn more →Ingredients
4 servings
- 4 cups water
- 4 green tea bags
- 1 tbsp fresh ginger, thinly sliced
- 2 tbsp honey
- 8 fresh mint leaves
- 2 cups ice cubes
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Bring 4 cups of water to 175°F (80°C) in a medium saucepan — just below a simmer, with small bubbles beginning to form at the bottom of the pan. Remove from heat.
- 2
Add the tea bags and sliced ginger to the hot water. Steep for 3 minutes, then remove and discard the tea bags. Do not steep longer, as the tea will turn bitter.
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