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lemon peel black iced tea served over ice with lemon peel twists

Lemon Peel Black Iced Tea (No Juice)

Clean iced black tea led by bright lemon peel aroma, gently rounded with honey and sharpened by a tiny pinch of salt. Crisp, aromatic, and perfectly restrained — citrus without acidity.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 14 minutes
Servings: 8
Course: Drinks
Calories: 30
Ingredients Method Notes

Ingredients
  

BLACK TEA BASE
  • 1.65 L water
  • 5 item black tea bags Ceylon or light breakfast tea
LEMON, SWEETENING & BALANCE
  • 3 strips lemon peel yellow part only; no white pith
  • 2-3 tbsp mild honey to taste
  • 0.125 tsp fine sea salt pinch
TO SERVE
  • item ice
  • item lemon peel twists

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. Add the lemon peel strips to the warm tea and let infuse for 4–5 minutes only, just until a clean, bright citrus aroma develops. Remove the peel promptly — overinfusion adds bitterness and pithiness.
  3. While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Add the pinch of fine sea salt and stir to dissolve. Taste and add up to 1 additional tablespoon honey only if needed. The drink should stay crisp, not sweet.
  4. Refrigerate for 1–2 hours until fully cold and integrated.
  5. Fill glasses with ice, pour over the chilled lemon peel black iced tea, and garnish with a twist of lemon peel.

Notes

  • Lemon peel is the lead flavor here — treat it like perfume, not fruit.
  • No juice means timing is everything. Bitter = you failed.
  • Honey should round, not announce itself.
  • The salt should be invisible — if you taste it, you ruined it.
  • Use light black tea so the citrus stays clean.
  • Best enjoyed within 24 hours for clarity.