18 Refreshing Black Tea Recipes for Every Season

There’s something magical about black tea—its versatility knows no bounds, making it the perfect base for a myriad of delightful recipes all year round. Whether you’re looking to cozy up with a warming brew in winter or chill out with a refreshing iced tea in summer, we’ve got you covered. Dive into our roundup of 18 Refreshing Black Tea Recipes for Every Season and discover your next favorite sip!

Classic Iced Black Tea

Nothing beats the refreshing taste of Classic Iced Black Tea on a warm day. It’s simple, quick, and utterly satisfying.

Ingredients

• 4 cups water
• 4 black tea bags
• 1/4 cup granulated sugar
• 1 lemon, sliced (optional)
• Ice cubes

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan.
2. Remove from heat and add 4 black tea bags. Let steep for 5 minutes for a strong flavor.
3. Remove the tea bags and stir in 1/4 cup of granulated sugar until fully dissolved.
4. Allow the tea to cool to room temperature, then refrigerate until chilled, about 1 hour.
5. Serve over ice cubes and garnish with lemon slices if desired.

The beauty of this recipe lies in its versatility—adjust the sweetness or strength to your liking, and it’s always perfect.

Tip: For an extra refreshing twist, add a few mint leaves with the lemon slices.

Black Tea Lemonade

Quench your thirst with this refreshing Black Tea Lemonade, a perfect blend of robust tea and zesty lemon for those sunny afternoons.

Ingredients

• 4 cups water
• 4 black tea bags
• 1/2 cup granulated sugar
• 1 cup freshly squeezed lemon juice (about 4-6 lemons)
• 2 cups cold water
• Ice cubes, for serving
• Lemon slices and mint leaves, for garnish

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil. Remove from heat and add the 4 black tea bags. Let steep for 5 minutes, then remove the tea bags.
2. Stir in the 1/2 cup granulated sugar until completely dissolved. Allow the tea to cool to room temperature.
3. In a large pitcher, combine the cooled tea, 1 cup freshly squeezed lemon juice, and 2 cups cold water. Stir well.
4. Fill glasses with ice cubes and pour the black tea lemonade over the ice. Garnish with lemon slices and mint leaves before serving.

This Black Tea Lemonade stands out with its bold tea flavor balanced by the bright acidity of fresh lemons, creating a drink that’s both invigorating and soothing.

Tip: For an extra refreshing twist, freeze some lemon slices in ice cubes to keep your drink cool without diluting the flavor.

Spiced Chai Black Tea

Warm up your mornings with this aromatic Spiced Chai Black Tea, a comforting blend that’s as soothing to make as it is to sip.

Ingredients

• 2 cups water
• 1 cup milk (any variety)
• 2 black tea bags
• 2 tbsp honey
• 1 cinnamon stick
• 4 whole cloves
• 2 cardamom pods, lightly crushed
• 1/2 tsp ground ginger
• 1/4 tsp vanilla extract

Instructions

1. In a small saucepan, bring the water to a boil over medium-high heat.
2. Add the cinnamon stick, whole cloves, cardamom pods, and ground ginger to the boiling water. Reduce heat to low and simmer for 5 minutes to infuse the spices.
3. Add the black tea bags to the saucepan and continue to simmer for another 3 minutes.
4. Stir in the milk and honey, then gently heat the mixture for 2 minutes, ensuring it doesn’t boil.
5. Remove from heat and stir in the vanilla extract. Strain the tea into cups to serve.

The magic of this chai lies in the layering of spices, each adding depth and warmth without overpowering the delicate tea. Perfect for those chilly mornings when you need a little extra comfort.

Tip: For an extra frothy chai, use a whisk to vigorously stir the tea after adding the milk.

Black Tea and Honey Glazed Chicken

This Black Tea and Honey Glazed Chicken is a delightful twist on your usual weeknight dinner, offering a perfect balance of sweet and savory with a hint of smokiness from the tea.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 2 tbsp strong black tea, cooled
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a small bowl, whisk together honey, black tea, soy sauce, olive oil, garlic powder, salt, and black pepper.
3. Place the chicken breasts in the prepared baking dish and pour the honey-tea mixture over them, ensuring they’re evenly coated.
4. Bake for 25-30 minutes, or until the chicken is cooked through and the glaze is bubbly and slightly caramelized.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

The unique combination of black tea and honey creates a glaze that’s not only flavorful but also gives the chicken a beautiful, glossy finish that’s sure to impress.

Tip: For an extra layer of flavor, try using smoked black tea or adding a pinch of cinnamon to the glaze.

Black Tea Infused Chocolate Cake

Imagine biting into a slice of chocolate cake where the deep, rich flavors are perfectly balanced with the subtle aroma of black tea. This Black Tea Infused Chocolate Cake is a dream come true for tea and chocolate lovers alike.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup strong brewed black tea, cooled
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1/2 cup strong brewed black tea, 1/2 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this cake’s unique flavor is the brewed black tea, which adds a subtle depth that complements the chocolate beautifully. It’s perfect for those who appreciate a sophisticated twist on a classic dessert.

Tip: For an extra tea flavor, brush the cooled cake with a little more brewed black tea before serving.

Earl Grey Black Tea Cookies

These Earl Grey Black Tea Cookies are a delightful twist on the classic shortbread, infused with the aromatic flavor of Earl Grey tea for a sophisticated treat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons loose Earl Grey tea leaves (from about 4 tea bags)
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
3. Grind 2 tablespoons loose Earl Grey tea leaves into a fine powder using a mortar and pestle or spice grinder, then mix into the butter mixture.
4. Gradually add 2 cups all-purpose flour and 1/4 teaspoon salt to the bowl, mixing until just combined.
5. Roll the dough into 1-inch balls, place them on the prepared baking sheet, and flatten slightly with the bottom of a glass.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The subtle bergamot flavor of the Earl Grey tea gives these cookies a uniquely elegant taste, perfect for pairing with your afternoon tea or coffee.

Tip: For an extra touch of elegance, dust the cooled cookies with powdered sugar or dip half of each cookie in melted dark chocolate.

Black Tea Poached Pears

Transform simple pears into an elegant dessert with this Black Tea Poached Pears recipe, where the deep flavors of black tea and warm spices create a surprisingly sophisticated treat.

Ingredients

• 4 firm Bosc pears, peeled with stems left on
• 4 cups water
• 1 cup granulated sugar
• 2 black tea bags
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1/2 tsp whole cloves

Instructions

1. In a large pot, combine 4 cups water, 1 cup granulated sugar, 2 black tea bags, 1 cinnamon stick, 1 tsp vanilla extract, and 1/2 tsp whole cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the peeled pears to the pot, ensuring they are fully submerged. If needed, place a small lid or plate on top to keep them under the liquid.
3. Reduce the heat to low and let the pears poach gently for 25-30 minutes, turning occasionally, until they are tender when pierced with a knife but still hold their shape.
4. Remove the pot from the heat and let the pears cool in the tea mixture for at least 30 minutes to absorb more flavor.
5. Serve the pears warm or chilled, drizzled with some of the poaching liquid. The tea-infused syrup and spices give the pears a beautiful color and a complex, aromatic flavor that’s perfect for impressing guests or treating yourself.

Tip: For an extra touch of luxury, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Black Tea and Ginger Ale Punch

This Black Tea and Ginger Ale Punch is a refreshing twist on classic iced tea, perfect for sipping on a sunny afternoon or serving at your next gathering.

Ingredients

• 4 cups water
• 4 black tea bags
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 2 cups ginger ale, chilled
• Ice cubes, for serving
• Lemon slices and mint sprigs, for garnish

Instructions

1. In a medium saucepan, bring the water to a boil. Remove from heat, add the tea bags, and let steep for 5 minutes. Discard the tea bags.
2. Stir in the sugar until completely dissolved. Allow the tea to cool to room temperature, then refrigerate until chilled, about 1 hour.
3. In a large pitcher, combine the chilled tea, lemon juice, and ginger ale. Stir gently to mix.
4. Serve over ice cubes, garnished with lemon slices and mint sprigs.

The fizzy ginger ale adds a lively sparkle to the deep flavors of black tea, while the lemon brings a bright, tangy note that makes this punch irresistibly refreshing.

Tip: For an extra kick, add a splash of bourbon to each glass for an adult version of this delightful punch.

Black Tea Brined Pork Chops

Elevate your pork chops with a unique black tea brine that infuses them with subtle earthy notes and keeps them incredibly juicy.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 4 cups water
• 2 black tea bags
• 1/4 cup kosher salt
• 2 tbsp brown sugar
• 2 cloves garlic, smashed
• 1 tsp black peppercorns
• 1 tbsp olive oil

Instructions

1. In a medium saucepan, bring 4 cups water to a boil. Remove from heat, add 2 black tea bags, and steep for 5 minutes. Discard tea bags.
2. Stir in 1/4 cup kosher salt, 2 tbsp brown sugar, 2 cloves smashed garlic, and 1 tsp black peppercorns until salt and sugar dissolve. Let cool to room temperature.
3. Place pork chops in a large resealable bag and pour cooled brine over them. Seal and refrigerate for at least 4 hours, or overnight for best results.
4. Remove pork chops from brine, pat dry, and let sit at room temperature for 30 minutes before cooking.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook pork chops for 4-5 minutes per side, until golden brown and internal temperature reaches 145°F.
6. Let rest for 5 minutes before serving. The black tea brine not only tenderizes the meat but also adds a depth of flavor that’s unexpectedly delightful.

Tip: For an extra flavor boost, sprinkle the cooked chops with a pinch of smoked salt before serving.

Black Tea and Vanilla Bean Ice Cream

Indulge in the sophisticated flavors of this Black Tea and Vanilla Bean Ice Cream, a creamy delight that combines the boldness of black tea with the sweet, aromatic notes of vanilla.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tablespoons loose-leaf black tea
• 1 vanilla bean, split and seeds scraped
• 5 large egg yolks
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 2 tablespoons loose-leaf black tea, and the seeds from 1 vanilla bean. Heat until the mixture is steaming but not boiling, stirring occasionally to dissolve the sugar.
2. Remove from heat and let steep for 30 minutes to infuse the tea flavor. Strain the mixture to remove the tea leaves.
3. In a separate bowl, whisk together 5 large egg yolks and 1/4 teaspoon salt until smooth. Gradually whisk in about 1/2 cup of the warm cream mixture to temper the yolks, then pour the yolk mixture back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
5. Strain the custard through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours, or overnight.
6. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches soft-serve consistency.
7. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

The marriage of earthy black tea and sweet vanilla creates a uniquely complex flavor profile that’s both refreshing and indulgent.

Tip: For an extra touch of elegance, serve with a sprinkle of edible gold dust or a side of shortbread cookies.

Black Tea Smoked Salmon

Elevate your salmon game with this Black Tea Smoked Salmon, a dish that combines the richness of salmon with the aromatic depth of black tea for a truly unforgettable meal.

Ingredients

• 1 lb salmon fillet, skin on
• 1/4 cup brown sugar
• 2 tbsp kosher salt
• 1 tbsp black tea leaves (Lapsang Souchong recommended)
• 1 tsp whole black peppercorns
• 1/2 cup uncooked rice
• 1/2 cup brown sugar (for smoking)
• 1/4 cup black tea leaves (for smoking)

Instructions

1. In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp kosher salt, 1 tbsp black tea leaves, and 1 tsp whole black peppercorns. Rub this mixture all over the salmon fillet, cover, and refrigerate for 4 hours.
2. Rinse the salmon under cold water to remove the cure, then pat dry with paper towels. Let it air-dry on a rack in the refrigerator for 1 hour to form a pellicle.
3. Line a wok or deep pan with foil and add 1/2 cup uncooked rice, 1/2 cup brown sugar, and 1/4 cup black tea leaves. Place a rack over the mixture and lay the salmon on top, skin side down.
4. Cover the wok or pan tightly with a lid or more foil. Heat over medium-high until smoke appears, then reduce to low and smoke for 20 minutes. Turn off the heat and let it sit covered for another 10 minutes.

The black tea smoke infuses the salmon with a subtly sweet and smoky flavor, creating a perfect balance that’s both sophisticated and surprisingly simple to achieve.

Tip: For an even smokier flavor, try using a mix of black tea and wood chips like apple or cherry.

Black Tea and Cherry Sorbet

Dive into the refreshing world of homemade sorbet with this unique Black Tea and Cherry Sorbet, a perfect blend of fruity and floral notes that’s surprisingly simple to make.

Ingredients

• 2 cups fresh cherries, pitted and halved
• 1 cup water
• 1/2 cup granulated sugar
• 2 black tea bags
• 1 tbsp lemon juice

Instructions

1. In a small saucepan, combine 1 cup water and 1/2 cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat.
2. Add 2 black tea bags to the sugar syrup and let steep for 5 minutes. Remove the tea bags and let the syrup cool to room temperature.
3. In a blender, puree 2 cups fresh cherries with the cooled tea syrup and 1 tbsp lemon juice until smooth.
4. Strain the mixture through a fine-mesh sieve into a bowl to remove any pulp, pressing down on the solids to extract as much liquid as possible.
5. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.
6. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours before serving.

The subtle tannins from the black tea elevate the natural sweetness of the cherries, creating a sophisticated dessert that’s both light and indulgent.

Tip: For an extra touch of elegance, serve the sorbet in chilled glasses garnished with a fresh cherry on top.

Black Tea Marinated Steak

Elevate your steak game with this Black Tea Marinated Steak, where the deep, earthy notes of black tea create a uniquely rich flavor profile.

Ingredients

• 2 black tea bags
• 1 cup boiling water
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 tsp black pepper
• 1 lb flank steak
• 1 tbsp olive oil

Instructions

1. Steep the black tea bags in boiling water for 5 minutes, then remove the bags and let the tea cool to room temperature.
2. In a bowl, whisk together the cooled tea, soy sauce, honey, minced garlic, grated ginger, and black pepper.
3. Place the flank steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor.
4. Heat olive oil in a skillet over medium-high heat. Remove the steak from the marinade (discard the marinade) and cook for 4-5 minutes per side for medium-rare, or until desired doneness.
5. Let the steak rest for 5 minutes before slicing against the grain.

The black tea marinade not only tenderizes the steak but also imparts a subtle smokiness that pairs beautifully with the natural richness of the meat.

Tip: For an extra layer of flavor, try adding a splash of bourbon to the marinade.

Black Tea and Coconut Rice Pudding

Warm up your evenings with this comforting Black Tea and Coconut Rice Pudding, a creamy dessert that combines the rich flavors of coconut and the subtle bitterness of black tea for a uniquely satisfying treat.

Ingredients

• 1 cup short-grain white rice
• 2 cups water
• 2 black tea bags
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup shredded coconut (for garnish)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the black tea bags and let steep for 5 minutes. Remove the tea bags.
2. Add the rice to the tea-infused water, reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed.
3. Stir in the coconut milk, 1/2 cup sugar, and 1/4 tsp salt. Cook over medium heat, stirring frequently, for 10 minutes until the mixture thickens.
4. Remove from heat and stir in 1 tsp vanilla extract.
5. Serve warm or chilled, garnished with shredded coconut.

The infusion of black tea not only adds depth to the flavor but also gives the pudding a beautiful light brown hue, making it as pleasing to the eye as it is to the palate.

Tip: For an extra layer of flavor, toast the shredded coconut garnish in a dry pan over medium heat until golden before sprinkling it over the pudding.

Black Tea and Orange Blossom Madeleines

These Black Tea and Orange Blossom Madeleines are a delightful twist on the classic French treat, infusing the subtle bitterness of black tea with the sweet floral notes of orange blossom water.

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1 tablespoon black tea leaves, finely ground
• 1 teaspoon orange blossom water
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F. Generously butter a madeleine pan and set aside.
2. In a large bowl, whisk together the eggs and granulated sugar until light and frothy, about 3 minutes.
3. Stir in the melted butter, ground black tea, and orange blossom water until well combined.
4. Sift in the flour, baking powder, and salt, folding gently until just incorporated. Be careful not to overmix.
5. Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.
6. Bake for 10-12 minutes, or until the edges are golden and the centers spring back when lightly touched.
7. Let the madeleines cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

The unique combination of black tea and orange blossom water gives these madeleines a sophisticated flavor profile that’s perfect for afternoon tea or as a refined dessert.

Tip: For an extra floral aroma, lightly brush the warm madeleines with a bit of orange blossom water mixed with honey.

Black Tea and Cinnamon Spiced Apple Pie

Imagine the cozy aroma of cinnamon and black tea infusing a classic apple pie, creating a dessert that’s both familiar and excitingly new.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 6 medium apples, peeled and thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tbsp black tea leaves, finely ground
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
2. In another bowl, toss the apples with granulated sugar, brown sugar, ground black tea, and cinnamon until evenly coated.
3. Roll out one dough disc to fit a 9-inch pie plate. Transfer the dough to the plate, trim the edges, and fill with the apple mixture.
4. Roll out the second dough disc and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for venting. Brush with beaten egg.
5. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Let cool before serving.

The ground black tea adds a subtle depth that elevates the traditional apple pie, making each bite a delightful surprise.

Tip: For an extra tea flavor, steep the apple slices in brewed black tea for 10 minutes before mixing with sugars and spices.

Black Tea and Lavender Shortbread

Imagine biting into a buttery shortbread that whispers the floral notes of lavender and the deep warmth of black tea—this recipe is a little nod to elegance in every crumb.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons finely ground black tea leaves
• 1 tablespoon dried culinary lavender
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
3. Stir in 2 tablespoons finely ground black tea leaves and 1 tablespoon dried culinary lavender until evenly distributed.
4. Gradually mix in 2 cups all-purpose flour and 1/4 teaspoon salt until the dough comes together.
5. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for 30 minutes.
6. Slice the dough into 1/4-inch thick rounds and place on the prepared baking sheet.
7. Bake for 18-20 minutes, or until the edges are just starting to turn golden.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The subtle interplay of floral lavender and earthy black tea elevates this shortbread beyond the ordinary, making it a sophisticated treat for afternoon tea or as a thoughtful homemade gift.

Tip: For an extra touch of elegance, lightly dust the cooled shortbread with powdered sugar mixed with a pinch of ground lavender.

Black Tea and Peach Sangria

This Black Tea and Peach Sangria is a refreshing twist on the classic, blending the robustness of black tea with the sweetness of ripe peaches for a drink that’s perfect for sipping on a sunny afternoon.

Ingredients

• 2 cups strong black tea, cooled
• 1 bottle (750 ml) dry white wine
• 1/2 cup peach schnapps
• 1/4 cup honey
• 2 peaches, thinly sliced
• 1 orange, thinly sliced
• 1 cup sparkling water
• Ice, for serving

Instructions

1. In a large pitcher, combine the 2 cups of cooled black tea, 1 bottle of dry white wine, 1/2 cup peach schnapps, and 1/4 cup honey. Stir until the honey is fully dissolved.
2. Add the 2 thinly sliced peaches and 1 thinly sliced orange to the pitcher. Stir gently to combine.
3. Refrigerate the sangria for at least 2 hours, or overnight, to allow the flavors to meld.
4. Just before serving, add 1 cup of sparkling water to the pitcher and stir gently.
5. Serve the sangria over ice, ensuring each glass gets a few slices of peach and orange.

The beauty of this sangria lies in its layers of flavor—the tannins from the tea balance the sweetness of the peaches and honey, while the sparkling water adds a refreshing fizz.

Tip: For an extra burst of peach flavor, freeze peach slices and use them as ice cubes in your sangria.

Conclusion

With 18 refreshing black tea recipes for every season, there’s something for everyone to enjoy. We hope this roundup inspires you to explore the versatility of black tea in your kitchen. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next tea adventure. Happy brewing!