Tra Da Recipe

Heat water

Bring 600 ml of water to just under boiling: about 80–85°C (175–185°F). If you don't have a thermometer, heat until steam rises and small bubbles form but before a full rolling boil.

Steep tea

Place 12 g jasmine green tea leaves (roughly 6 teaspoons or about 2 tablespoons by volume) into a teapot or heatproof pitcher. Pour the 600 ml hot water over the leaves, swish once to saturate, then cover and steep for 2 to 3 minutes for a bright, slightly floral flavor. Avoid steeping longer than 3 minutes to prevent bitterness.

Strain

Strain the tea into a clean heatproof pitcher or bowl to remove leaves. Allow the brewed tea to cool at room temperature for 10–15 minutes (or until warm) before proceeding to sweeten or chill.

If you want sweetened trà đá, dissolve 3 tablespoons granulated sugar in 30 ml hot water: place sugar and 30 ml hot water in a small bowl or cup and stir until fully dissolved. Taste and adjust sweetness: increase to 4 tablespoons if you prefer sweeter tea. Using hot water ensures the sugar fully dissolves so it won't settle when chilled.

Combine: Pour the cooled brewed tea into a large pitcher. Add the 600 ml cold water to the brewed tea to adjust strength (this yields a bright but not overly strong iced tea). If using sweetener, stir in the prepared sugar syrup until fully incorporated.

Cool quickly: Fill a serving pitcher or individual glasses with ice (about 4 cups total across servings). Pour the tea over the ice to chill rapidly. If you prefer to avoid diluting with ice, chill the tea uncovered in the refrigerator for at least 30 minutes, then serve over ice.

Garnish and serve: Add mint sprigs to the pitcher or individual glasses and serve with lime or lemon wedges on the side. Stir briefly in the glass and enjoy immediately.