Organic Spring Jasmine Recipe

Time30m

Serves1

Make Organic Spring Jasmine Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Heat water and steep tea
Bring water to just-under-boiling, about 175–185°F (80–85°C). Place 2 tsp organic jasmine green tea leaves in a teapot or infuser. Pour 12 oz hot water over the leaves and steep for 2–3 minutes to avoid bitterness. Taste at 2 minutes and extend to 3 minutes only if a stronger aroma is desired.
2
Strain and cool
Strain the tea leaves and transfer the brewed tea to a heatproof container. Let cool at room temperature for 10–15 minutes, then refrigerate or set in an ice bath to chill for another 10 minutes until slightly cool (about 10–15°C).

3
Sweeten and balance
While the tea is still warm (not hot), add 1 tsp honey or agave and 1 tbsp freshly squeezed lemon juice. Stir until the sweetener fully dissolves. Adjust sweetness to taste—add additional 1/2 tsp increments of honey if desired. If using agave, stir well to combine.
4
Cool after mixing
Once sweetened and balanced, chill the tea further if needed so it is cool to the touch before assembling the final drink (about 5–10 minutes in fridge).

5
Prepare glass and garnish
Place 1 cup of ice cubes into a tall glass. Add 6 thin cucumber ribbons along the interior of the glass for visual appeal and subtle flavor. You can make ribbons by using a vegetable peeler on a chilled cucumber.
6
Assemble the Organic Spring Jasmine
Pour the cooled jasmine tea mixture over the ice and cucumber ribbons. Stir gently to integrate flavors. Top with 1 tbsp edible jasmine flowers or petals if available for aroma and a spring presentation. Serve immediately.
7
Optional variation
For a fizzy version, replace 4 oz of the cooled tea with 4 oz chilled sparkling water and add the sparkling water right before serving to preserve bubbles.