Summary

Ingredients

• 1.3 liters boiling water
• 4 bags tea, black
• 3 bags tea (peppermint tea) or tablespoons loose tea
• 1 lemon (s), untreated, juice and zest it
• 8 slices ginger, thinly sliced
• 1 small chilli pepper (s), possibly
• Stevia or sugar
• 1 pinch (s) salt

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Instructions

1. Prepare the tea in a vessel that can later be put in the water to cool the tea as quickly as possible. Put the tea bags, the thinly cut lemon peel, the ginger and the chilli pepper in the vessel. The ginger does not need to be peeled. Slit the chilli pepper only on the outside. If you don`t like it so spicy, remove the seeds.
2. Bring the water to the boil and shortly afterwards pour it over the tea bags. Those who, like me, have mint tea in bulk, use a tea filter or a tea infuser for it. Let it steep for a maximum of 4 minutes. Otherwise the tea will turn bitter later.
3. After pulling, fish out the chilli pepper. The ginger and lemon can stay in. Then place the vessel in cold water. Squeeze the lemon and add the juice to the tea.
4. Add a pinch of salt to the tea and use stevia or sugar as you like. If you use sugar for the sweetness, you can leave out the salt. It is used to round off the taste when sweetening with stevia.
5. After cooling, pour the tea through a sieve and fill it into a bottle that should stand upright in the refrigerator. Put the cooled tea in the refrigerator and let it cool well. Serve with ice cubes and diluted with mineral water to taste.