Mushroom Free Iced Green Tea with Mint & Ginger
This refreshing iced tea is exactly what a warm afternoon calls for — bright, lightly floral, and just sweet enough to feel like a treat. Fresh ginger brings a gentle heat that plays beautifully against the cool mint, while honey rounds everything out without overpowering the delicate green tea base. The key to getting it right is keeping the water temperature just below a boil, which prevents that sharp bitterness that can sneak in when green tea is steeped too hot or too long. Once it's strained and chilled over ice, you're left with a clean, layered drink that tastes far more impressive than the handful of ingredients would suggest. A squeeze of lemon at the end adds a little brightness that ties the whole glass together. It's naturally free of anything funky — just tea, herbs, and a touch of sweetness — so it works beautifully for anyone navigating ingredient sensitivities without wanting to sacrifice flavor.
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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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