In June we traveled to the South of France to soak up the longest days of summer. It's always a delight to encounter the local flora wherever we go and make tisanes from the fresh, wild herbs. We of course also brought our own Leaves and Flowers, making a big pitcher each morning of Ikebana or Mt Tamalpais. A chilled cup of tea was our daily refresh, often embellished with lemon, local honey, or l'eau pettilant. Here's our basic sun tea and cold brew iced tea recipe so you can enjoy too.

1) Combine tea and water in a large glass jar.
2) Place jar in full sun and infuse for 2-4 hours.
3) Strain into a pitcher and allow tea to fully chill in the fridge. 
4) Drink within 3 days.

1) Combine tea and water in a large glass jar.
2) For green and oolong teas, we like to steep the tea overnight in the fridge. This cold steep method brings out the floral sweetness of the leaf. For botanical and black teas, we infuse at room temperature then taste after 3 hours. If you desire a stronger brew, steep longer.
3) Strain into a pitcher and allow tea to fully chill in the fridge. 
4) Keep refrigerated and drink within 3 days.