Brew with no milk or sugar and add lemon and honey after letting it rest for a refreshing summer drink. 

• 1 tsp low-grown Sri Lankan black tea (Ceylon tea, preferably loose leaf) 

• 1 cup water (8 oz) 

• 1–2 tsp honey (to taste) 

• 1–2 slices fresh lemon (or 1 tsp lemon juice) 

• Ice cubes 

• Small saucepan or kettle 

• Teapot or heat-safe cup 

• Fine mesh strainer (if using loose tea) 

• Pitcher or glass 

• Spoon 

• Boil Water: Bring 1 cup of fresh water to a rolling boil (around 200°F/93°C) in a saucepan or kettle. 

• Steep Tea: Place 1 tsp Ceylon tea in a teapot or heat-safe cup. Pour the hot water over the tea and steep for 3–5 minutes, depending on desired strength (3 minutes for lighter, 5 for robust). 

• Strain: If using loose tea, strain into a pitcher or heat-safe glass using a fine mesh strainer. If using a tea bag, remove it. Let the tea cool to room temperature (about 10–15 minutes). 

• Add Sweetener: Stir in 1–2 tsp honey while the tea is still warm, adjusting to taste. Ensure it dissolves completely. 

• Chill: Fill a glass with ice cubes and pour the cooled tea over the ice. Add 1–2 lemon slices or 1 tsp lemon juice for a citrusy kick. 

• Serve: Stir gently and enjoy immediately for a refreshing summer drink. 

• Use fresh, high-quality Ceylon tea for a crisp flavor. 

• Adjust honey and lemon to balance sweetness and tartness. 

• For a stronger tea, increase tea to 1.5 tsp but keep steeping time the same to avoid bitterness. 

• Chill the tea in the fridge for 30 minutes if you prefer it colder without diluting over ice. 

• Savor the zesty, cooling boost of this iced Ceylon tea!