Make the green tea infusion. In a quart jar, combine the green tea bags with 3 cups of cold water. Cover, place in the fridge and infuse overnight.
In the morning, remove the tea bags and drop a few slices of lemon in the jar. This is your iced green tea, ready for flavouring.
Make the haskap simple syrup. In a small saucepan, combine haskap berries, maple syrup,cinnamon and 1/4 cup water. Bring to a boil over medium high heat, stirring frequently.
Reduce heat to low and simmer for 5 minutes to cook the berries. They will soften, deflate, and release their juices. Remove the pot from the heat and let infuse and cool somewhat. Remove the cinnamon stick.
Place a fine mesh colander over a bowl or measuring cup. Strain the haskap syrup into the colander; use a spatula to get every last drop from the pan. Press the berries slightly with the spatula and try to get as much juice as possible. (As a no waste step, transfer the haskap pulp into a small bowl or jar and reserve for yogourt or topping pancakes.) Chill the haskap simple syrup in a jar until ready to serve; you should have nearly 1 cup
Serve the iced tea: Shake both the iced green tea and the haskap syrup. Fill two glasses halfway up with ice. Fill the glass 3/4 with iced green tea, then top up with haskap syrup. Stir well, add a slice of lemon and serve immediately.
Alternately, combine syrup and tea together in the quart jar or pitcher. Shake well, pour over ice and serve.
Notes: Tea keeps for up to 3 days in a sealed jar in the fridge.
Brew the tea overnight for a clearer, less bitter tea. For a quicker batch made in under an hour, you can also brew it in a pot and let it cool
