Homemade Fresh Blueberry Tea
A vibrant, fruity tea made with fresh or frozen blueberries and your choice of tea base. Whether served hot or iced, this antioxidant-rich drink is naturally sweet, refreshing, and easy to customize with herbs, spices, or citrus.
Equipment
- Teapot or heatproof pitcher
- Fine mesh strainer or tea infuser
- Measuring cups & spoons
- Muddler or small blender (optional)
- Kettle or saucepan (to boil water)
- Glasses or mugs for serving
- Ice cube trays (optional)
Ingredients
- 4 cups water
- 2–3 teaspoons loose leaf tea or 2 tea bags (green, black, white, or herbal)
- ½ to 1 cup fresh blueberries (or thawed frozen)
- Optional: 1–2 teaspoons honey, agave, or sweetener of choice
- Optional add-ins: lemon zest or juice, fresh mint, cinnamon stick, ginger slice
Instructions
Boil Water:
- Heat 4 cups of water to the appropriate temperature for your tea type (see below).
Steep Tea:
- Black tea: 3–5 minutes at 200–212°F (93–100°C)Green tea: 2–3 minutes at 175–185°F (80–85°C)White tea: 4–5 minutes at 160–185°F (71–85°C)Herbal tea: 5–7 minutes at 212°F (100°C)
Muddle Blueberries:
- Lightly crush blueberries using a muddler or blender to release juices (do not fully purée).
Infuse Tea with Blueberries:
- For hot tea: Add blueberries directly to steeped tea and let sit for 5 more minutes.For iced tea: Cool tea first, then stir in muddled blueberries. Chill before serving over ice.
Sweeten to Taste (Optional):
- Stir in honey, agave, or preferred sweetener. Start small and adjust to taste.
Strain & Serve:
- Use a fine mesh strainer to remove fruit pieces or tea leaves. Garnish as desired.
Notes
- Frozen blueberries are great off-season—just thaw before use.
- Make blueberry tea ice cubes for an undiluted iced version.
- Cold brew lovers: Combine tea and blueberries in cold water and steep overnight.
- Try flavoring with basil, lavender, or orange peel for unique variations.
- Can be stored in the fridge up to 3 days in a sealed container.