When the weather turns warm, TeaTapee trades its cozy mug for a tall glass of ice. This traditional Thai herbal blend, built around a woody Jewel Vine (Derris scandens) base and lifted by cinnamon, star anise and Siamese cardamom, takes beautifully to ice. Because it is naturally caffeine-free, it makes an easy all-day pour. Below is a practical guide to making it iced at home, with amounts and serving ideas that keep the flavor clean and the color a deep, inviting amber. For the standard hot cup, see how to make the perfect cup.
TeaTapee is a traditional herbal beverage enjoyed for its taste and heritage — a food, not a medicine. Everything here is about flavor and craft.
Quick Iced TeaTapee
This is the fastest route when you want a cold glass in minutes.
- Amount: Make it stronger than a normal hot cup, since melting ice will dilute it. Open one golden teabag and tip the powder into about 100 ml (3–4 oz) of hot water, half the usual amount.
- Stir and wait: Give it a good stir, give it 2 to 5 minutes, then stir again.
- Chill and pour: Let it cool for a few minutes, then pour it over a full glass of ice. Stir to bring the temperature down quickly.
The finished glass should be a deep amber. If it tastes thin after the ice melts, use a little less water next time. For other quick fixes, see the most common mistakes when making it.
Making a Pitcher
For a pitcher, use one teabag for each glass you plan to pour. Empty the powder from each teabag into about 100 ml of hot water, stir well and let it cool, then top up with cold water to taste and keep it covered in the fridge. Stir before pouring over ice.
Serving and Flavor Ideas
The blend’s earthy, warmly spiced profile pairs naturally with a few simple additions. None of these change what the tea is — they’re just flavor play.
- Citrus: A squeeze of fresh lemon or lime brightens the amber base and plays off the cinnamon and star anise.
- Sweetener, your call: TeaTapee has no added sugar, so the glass is yours to dress. A touch of honey stirred in while the cup is still warm (before chilling) dissolves best; or keep it unsweetened to enjoy the clean, lightly sweet finish.
- Herbs and aromatics: Fresh mint or a thin slice of fresh ginger added to the pitcher echoes the warm, spiced notes already in the blend.
- Tea latte over ice: Mix a strong cup with cold milk or a plant-based milk for a creamy, spiced iced “chai-style” drink.
Tips for the Best Iced Cup
- Make it strong, dilute later. Using half the usual water protects the flavor from melting ice.
- Use good water. Filtered water keeps the amber color clean and lets the spice notes read clearly.
- Big ice cubes melt slower and keep the drink from watering down too fast.
- Make a pitcher ahead. Stir up a jug in the morning and pour over ice all day.
- Store the teabags well. Keep the golden teabags sealed in a cool, dry place to preserve their aroma.
Iced, TeaTapee shows a different side: the same deep amber color and earthy, spiced character you’d expect from the hot cup, now crisp, refreshing and easy to sip through a warm afternoon. Blended and packed in Thailand and made to a fixed recipe with all 15 botanicals named on the pack, it’s a straightforward, caffeine-free pour to keep chilled and ready in the fridge.
Ready to try it? Shop TeaTapee — our caffeine-free 15-herb Thai herbal tea, shipped internationally.