This concentrated black tea syrup is your shortcut to perfect iced tea all week. One batch yields enough concentrate for 8–10 glasses; simply mix 60 ml with chilled water, ice, and a squeeze of lemon whenever the mood strikes. No waiting, no fuss, no dilution drama—just a reliably smooth, malty drink every time.
A dedicated tea concentrate maker takes the guesswork out of batch brewing: it steeps at the right temperature, filters leaves cleanly, and stores the finished syrup in a single vessel. The result is a fridge-stable base that turns a Monday morning into a glass of restaurant-quality hot-brewed iced tea with one hand and zero mess.
Prep Time5 mins
Cook Time15 mins
ServingsMakes 500 ml concentrate (8–10 servings)
DifficultyEasy
Ingredients
30 g Black Tea Leaves (Ceylon or Assam work beautifully)
500 ml Boiling Water
100 g Caster Sugar
2 strips Lemon Peel (optional, for citrus brightness)
A pinch of Salt (rounds out tannins)
Nutrition per serving:
Calories: 45
Fat: 0g
Sugar: 11g
Protein: 0g
Instructions
1
Steep: Place the black tea leaves in your tea concentrate maker. Pour over the boiling water and steep for 10–12 minutes. A longer steep extracts enough tannin and body to stand up to dilution without bitterness.
2
Sweeten: While the tea is still hot, stir in the caster sugar, lemon peel (if using), and pinch of salt until the sugar dissolves completely. The heat does the work for you—no need to heat separately.
3
Strain: Remove and discard the tea leaves and lemon peel. If your concentrate maker doesn't have a built-in strainer, pour the liquid through a fine-mesh sieve into a clean jug or bottle.
4
Cool & Store: Let the concentrate cool to room temperature, then transfer to the fridge. It will keep in a sealed container for up to 7 days. Use 60 ml concentrate per 200 ml chilled water or sparkling water, adjust to taste, and serve over tea ice cubes for zero dilution.
🫖 Equipment You'll Need
A tea concentrate maker gives you precise control over steep time and temperature, and the built-in filter means you can brew, sweeten and store in one vessel—no faffing with jugs and sieves. For a recipe this simple, clean extraction is everything: over-steep and you get bitter tannins, under-steep and your concentrate lacks body. A good maker locks in the sweet spot every time.
If you plan to mix your concentrate with sparkling water, use 40 g tea instead of 30 g. The bubbles amplify perceived sweetness, so a stronger base keeps flavour front and centre without tasting flat.
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