The Untapped Potential of Soaked Leaves
Some drinks require a lot of energy to make.
100% fresh squeezed orange juice for instance, you really need to work your lats to squeeze out the goods. Lemonade requires that, plus sugar, which someone had to refine from a cane. Tea on the other hand, all you have to do is basically let some leaves soak in water for a few minutes. It’s no wonder that it’s one of the world’s oldest drinks. With our Lipton Iced Tea, we’ve taken a few extra steps to make it a little extra awesome, but at its core, it’s still just soaked leaf water. Really delicious, slightly caffeinated, soaked leaf water. Which then begs the question, what other kinds of delicious beverages can be generated from soaked leaves? We know that oak wood is super sturdy, but what about its leaf water? For all we know, a few sips of oak leaf water adds 10 pounds to your bench press weight. Or lavender leaf water? Maybe you’d become naturally aromatic. Considering how much society has benefited from iced, soaked, camellia sinensis water, just imagine all the delicious beverages we might invent with other soaked leaves. After all, we still haven’t rediscovered the Fountain of Youth. Maybe that’s because someone pulled up the poison ivy shrub that had been dropping leaves into the fountain for all those years.
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