Blanc Recipe

Heat water to appropriate temperature

Bring water to just under a simmer: about 80–85°C (175–185°F). If you don't have a thermometer, bring to a gentle steam with a few small bubbles and remove from heat.

Place the 3 tsp white tea leaves and optional 1 tsp dried jasmine petals into a teapot or heatproof infuser that can hold roughly 700–900 ml. Add the 2 lemon slices (or lemon peel) and the 1/2 tsp vanilla (if using whole vanilla bean, split and scrape seeds into the pot and add the pod).

Pour 600 ml of the hot water over the tea and flavorings. Cover and steep for 3–5 minutes. White tea is delicate: 3 minutes yields a lighter cup; 5 minutes gives more body but can become slightly bitter if oversteeped.

After steeping, strain out the leaves, jasmine petals, lemon slices, and any vanilla pod. Pressing the leaves is not recommended for white tea; allow the liquid to drain naturally to avoid extracting bitterness.

While the tea is still warm, stir in 1 tablespoon honey or cane sugar until fully dissolved. Taste and adjust sweetness to your liking (add up to 1 additional tbs if desired). If using vanilla extract instead of bean, add it now and stir.

If serving hot: pour into warmed cups and garnish with a thin lemon slice or a few reserved jasmine petals. Serve immediately.

Iced Blanc (optional)

To make iced Blanc, allow the sweetened tea to come to room temperature (about 15–20 minutes), then combine with 300 ml cold filtered water in a pitcher. Refrigerate until chilled (about 30 minutes), or pour over a glass filled with ice cubes. Stir gently and serve with ice and a lemon slice garnish.