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Thyme Orange Iced Tea

Bold, aromatic iced black tea infused with fresh thyme and bright orange peel, finished with natural sweetness and gentle acidity from fresh orange juice. Clean, botanical, and refreshingly dry — a modern herbal summer drink with structure and restraint.

thyme orange iced tea served over ice with fresh thyme and orange wedge

Prep Time : 15 min

Cook Time : 5 min

Servings : 8

Prep Time :

15 min

Cook Time :

5 min

Servings :

8

Ingredients

Black Tea Base 

• 1.65 L water


• 5 black tea bags (Ceylon or light breakfast tea) — this one on Amazon

Botanical & Citrus Flavoring 

•  8–10 fresh thyme sprigs


• 2 strips orange peel (orange part only, no white pith)


• ¾–1 cup (180–240 ml) fresh orange juice, to taste

To Serve

•  Ice


• Fresh thyme sprigs


• Orange wedges

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Directions

  1. Brew the Black Tea
     Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
  2. Prepare the Thyme
     Rinse the thyme sprigs and gently clap them between your hands to release aroma. Do not chop or bruise aggressively — thyme turns heavy and medicinal fast.
  3. Thyme Infusion
     Add the thyme sprigs to the cooled tea. Refrigerate and let infuse for 6–10 minutes only, just until a fresh, green herbal aroma develops. Remove the thyme promptly to avoid bitterness.
  4. Add Orange Aroma and Juice
     Add the orange peel strips and let infuse for 5 minutes, then remove. Stir in ¾ cup fresh orange juice and taste, adding up to 1 cup total only if needed. The juice should gently sweeten and brighten, not dominate.
  5. Chill
     Continue chilling the tea for 1–2 hours until fully cold and balanced.
  6. Serve
     Fill glasses with ice, pour over the chilled thyme orange iced tea, and garnish with fresh thyme sprigs and orange wedges.

*Notes : 

  • Thyme should be aromatic and fresh, never cooked or long-infused.
  • Orange peel provides fragrance; juice provides both sweetness and acidity — no extra sugar needed.
  • Use light black tea so the botanicals stay in focus.
  • Best enjoyed within 24 hours for clean aroma and clarity.

Nutrition Facts 

( per ~200 ml serving )

Calories

~35 kcal

Protein

 0 g

Fat

0 g

Carbs

~8 g

Calories

~35 kcal

Protein

 0 g

Fat

0 g

Carbs

~8 g

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thyme orange iced tea served over ice with fresh thyme and orange wedge

Thyme Orange Iced Tea

Bold, aromatic iced black tea infused with fresh thyme and bright orange peel, finished with natural sweetness and gentle acidity from fresh orange juice. Clean, botanical, and refreshingly dry — a modern herbal summer drink with structure and restraint.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Drinks
Calories: 35
Ingredients Method Notes

Ingredients
  

BLACK TEA BASE
  • 1.65 L water
  • 5 item black tea bags Ceylon or light breakfast tea
BOTANICAL & CITRUS FLAVORING
  • 8-10 sprig fresh thyme
  • 2 strips orange peel orange part only; no white pith
  • 180-240 ml fresh orange juice to taste
TO SERVE
  • item ice
  • item fresh thyme sprigs
  • item orange wedges

Method
 

  1. Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
  2. Rinse the thyme sprigs and gently clap them between your hands to release aroma. Do not chop or bruise aggressively — thyme turns heavy and medicinal fast.
  3. Add the thyme sprigs to the cooled tea. Refrigerate and let infuse for 6–10 minutes only, just until a fresh, green herbal aroma develops. Remove the thyme promptly to avoid bitterness.
  4. Add the orange peel strips and let infuse for 5 minutes, then remove. Stir in ¾ cup fresh orange juice and taste, adding up to 1 cup total only if needed. The juice should gently sweeten and brighten, not dominate.
  5. Continue chilling the tea for 1–2 hours until fully cold and balanced.
  6. Fill glasses with ice, pour over the chilled thyme orange iced tea, and garnish with fresh thyme sprigs and orange wedges.

Notes

  • Thyme should be aromatic and fresh, never cooked or long-infused.
  • Orange peel provides fragrance; juice provides both sweetness and acidity — no extra sugar needed.
  • Use light black tea so the botanicals stay in focus.
  • Best enjoyed within 24 hours for clean aroma and clarity.