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NEW YORK POST

Sunday, August 4, 2013 table hopping

Fit to ahe quintessential summer quencheris getting a refreshing revamp.

hether you love lychees or lemons,

heres a cool brew to suit your fancyByAMy THOMAS

cOOl ANd clASSIc

The house icedtea ($2.50) at therustic Lower EastSide restaurantPreserve24 is asclose to a classic asyoullfindalbeit itgantly updated. Itsthe perfect balanceblack tea with a fruitexOTIc eSSeNce

ish,says manager Matt Boms of theWeaversblack mango tea, selected forthe natural sweetness that comes from

the fruit and additionalfloral notes

m marigold petals. If youonthave time to sit atthe restaurant, grab it togo from the takeoutwindow.

Preserve24177 E.Houston St., 646-837-6100

Tamara Beckwith/NY Post (2)

fOr jAvA juNkIeS

We wanted tocreate our owndefinitionofgourmet tea,explainsGeorge Kuan, co-owner of theWest Villagesnew Press Tea,which opened in late May. The

instead of steeping, for a fullerflavor. Customize your drink,

opt for a house specialtylike fan favorite MontBlanc Wild Himalayan

($4). The secret to thisdrink isntjust the full-

bodied, chocolatyflavorof the tea, shaken with icebes, but the house-made

Mont Blanc crme added ontop. The sweet-salty dairy

Along with more than a dozen traditionalhigh tea options, Midtown restaurant The

Lambs Club features an iced option: IcedTh du Hammam Rooibos ($6). The smoothblend, created by the French tea productioncompany Le Palais des Thswhich part-ner Margaret Zakarian chose for the restau-

family-run business sourcesteas from plantations aroundthe world and uses espresso-like machines to press them,

mixturefirstfloats like beerfoam but gradually sinks.

Press Tea167SeventhAve. South, 646-678-3909

rantstea programfeatures exotic notesfrom the Orient such as orange oil, vanillaand rose.Itsone of our best-selling teas,Zakarian says. To ensure the drink retains itsflavor, the restaurantserves it over four largeice cubesalso madewith the bracing yet mel-low tea.

The lambs club132 W. 44th St., 212-997-5262

fOr freSH fruIT fANATIcS

Traditional Thai tea is strong and black, but Hong Thai-mee, chef-owner of Thai comfort food restaurant Ngam inthe East Village, muddles seasonal fruitscurrently,fresh strawberriesand mixes them with the tea import- ed from Thailand for her FruityIced Tea ($5). Served in a stemlgoblet and garnished with ly-chees,itssweet, juicy and fab-ulously fruity.

Ngam 99ThirdAve.,212-777-8424

fOr leMON lOverS

here are fewhings more re-freshing thanlemon tea,

and Union

Square new-omer The

Fourth, inside thenew Hyatt Union Square hotel, servesa lovely glass. Their French Verveinetea ($4) reinforces Harney & Sons teawith lemon verbena from the nearbyUnion Square Greenmarket, which areslow brewed to draw out cleanflavors.A splash of peppermint syrup lends arefreshing herbal note, and a wedge oflemonfinishes it off. As owner Jo-AnnMakovitzky points out, the tea is lightand lemonyperfect for summer.

The fourth132FourthAve.,212-432-1324

If yOu lIke PIA cOlAdAS .With more than 150 loose-leaf teas to

explorefrom white to green, oolongto rooibosDavidsTea has no short-age of iced options, although some are

more summery thanothers. Take

caliar ex-

mple,

of theshopsfive limited-

edition summer blends.An herbal mix of apple,candied pineapple, co-conut, safflower blos-soms and sugar hearts,its tropical notes areminiscent of a pia cola-

. But even more refresh-he tea is mixed with crispwater for an effervescentgo.a1124ThirdAve., 212-717-1116

(plus three other locations)