A Simple, Flavorful Iced Tea Blend for Summer (and Beyond)
by Wondering Pennsylvania
If you’ve been around me long enough, you already know I’m a tea person. Hot tea in the winter, iced tea in the summer — it’s part comfort, part routine, and part little‑daily‑joy. But this year I started experimenting with a new iced‑tea blend, and it turned out so good that it deserves its own post.
It’s simple. It’s balanced. It’s customizable. And it tastes like something you’d get from a specialty café — without the price tag.
Here’s the blend.
The Four‑Bag Iced Tea Formula
This recipe makes one full pot (about 8 cups) of smooth, layered iced tea. The magic is in using one tea from each category:
1. One Black Tea
Choose one:
Red Rose
Earl Grey
English Breakfast
This gives the tea its depth — that classic “iced tea backbone.”
2. One Green Tea
Choose one:
Plain green tea
Green tea with lemon
This adds a clean, refreshing lift.
3. One Oolong Tea
Oolong sits right between green and black tea, so it brings a smooth, rounded flavor that ties everything together. It adds body without bitterness.
4. One Herbal Tea
This is where the fun comes in. Pick whatever flavor you’re in the mood for:
Hibiscus
Dandelion root
Mullein
Sarsaparilla
Mint
Rooibos
Chamomile
Elderberry
Wild cherry bark
Or any other herbal bag you love
This last bag gives the blend its personality — a little “burst” of flavor that makes each batch unique.
As you can see from the above image, I am not loyal to any variety/brand.
How to Brew It (The Easy Way)
I make mine in the coffee‑pot side of my Keurig, but you can use any drip coffee maker.
Run a full pot of plain water (no tea bags in the basket).
When the pot is full and hot, add all four tea bags directly into the pot.
Steep for 4 minutes — no more.
Remove the bags.
Add a tiny pinch of baking soda (⅛ teaspoon). This is a classic Southern iced tea trick.
Let cool, then refrigerate.
Please note: The baking soda doesn’t change the flavor — it just softens the tannins and makes the tea smoother, especially if you’re sensitive to black tea.
Why This Blend Works
This four‑tea combination gives you a little bit of everything: (1 bag of each)
Black tea → depth
Green tea → freshness
Oolong → smoothness
Herbal → flavor pop
Instead of one tea dominating the pot, each one brings something to the table. The result is layered, balanced, and never bitter.
And because the teas only steep for four minutes (after the water is done dripping), the blend stays gentle — no harsh tannins, no stomach upset, no overly strong herbal notes.
Customize It Your Way with different Herbal Teas.
The best part is how easy it is to change the mood of the tea:
Mint or rooibos → refreshing
Hibiscus → tart and bright
Chamomile → soft and floral
Sarsaparilla → root‑beer‑like richness
Mullein → clean and neutral
Dandelion root → earthy and grounding
Every pot can be a little different.
How Long This Iced Tea Stays Fresh
One of the nice things about this blend is that it keeps well in the fridge, especially since it’s unsweetened.
Unsweetened iced tea: stays fresh for 3–4 days when refrigerated
Sweetened iced tea: best within 1–2 days, since sugar shortens the shelf life
If the tea ever smells sour, tastes off, or looks unusually cloudy, it’s time to make a new batch. Otherwise, a pitcher usually lasts me two to three days — just long enough to enjoy without wasting a drop.
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A full pot usually lasts me two to three days, depending on how hot it is outside. In winter, I switch back to single‑cup hot teas, but this iced blend has become my go‑to for warm weather.
