henderson reed hummel





Thyme Iced Tea

One hot summer day a few years ago, I walked down the street to the neighborhood coffee shop to meet a friend for some studying. There I ordered their thyme iced tea on a whim, and was immediately hooked. I’ve never been a huge sweet tea fan, but this is something altogether different: pungent, herbal, quite sweet. It’s supremely refreshing.

I went back to the counter and got some more information about where it came from. It turns out that the coffee shop purchased it from a local Ethiopian restaurant I had used to frequent called Queen of Sheba. Armed with that info, I began my googling and came across this link.

Since I don’t want to lose it, I’m transcribing the recipe here:



  1. Boil 6 cups of water
  2. Upon boiling, turn off the heat and add the tea and thyme
  3. 5 minutes later, take out the teabags and add the rest of the ingredients.
  4. Steep another 10 minutes before straining and bottling.

To Drink:

The final product is too strong to drink straight, in my opinion, so it pays to dilute it to 1/2 or 2/3 concentration. Serve chilled over ice, maybe with a slice of lemon.