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Ingredients
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Tea Base
Passion Fruit Infusion
Floral & Citrus Accents
Finishing & Serving (optional)
Method
Tea Base
Heat water
Bring 500 ml water to just below boiling, about 80–85°C (175–185°F). If you don't have a thermometer, bring to a gentle steam but not a rolling boil.
Steep white tea
Place 3 tsp white tea leaves in a teapot or heatproof pitcher. Pour 500 ml of the hot water over the leaves. Steep for 3–4 minutes for a delicate, floral brew. Avoid oversteeping to prevent bitterness.
After steeping, strain the tea leaves into a clean vessel and set the brewed tea aside (keep warm if serving hot) or cool to room temperature if making iced.
Passion Fruit Infusion
Prepare passion fruit
If using fresh passion fruit, cut open and scoop out pulp until you have roughly 4 tbsp. If using frozen pulp, thaw and measure. Combine the pulp with 60 ml passion fruit juice in a small bowl.
Sweeten and macerate
Add 1 tbsp sugar or honey to the passion fruit mixture. Stir and let sit 3–5 minutes to dissolve and release juices. If you prefer a smoother texture, press the mixture through a fine-mesh sieve, reserving the liquid and discarding seeds (or keep seeds for rustic texture).
Warm gently (optional): for a more integrated flavor in a hot cup, warm the passion fruit mixture briefly in a small saucepan over low heat for 1–2 minutes, then remove from heat. Do not boil.
Floral & Citrus Accents
Combine aromatics
Add 1 tsp dried jasmine flowers and 1 tsp fresh orange peel strips to the strained white tea. Stir in 1 tsp vanilla extract. Allow to infuse together 1–2 minutes for a delicate floral-citrus lift. If using jasmine pearls, add them during the initial steeping instead of here.
Strain the tea again to remove jasmine and orange peel before serving (especially for iced preparations).
Finish & Serve
For hot serving: pour into warmed cups and garnish with a small mint sprig or edible flower. For iced serving: cool to room temperature, then refrigerate until chilled (about 30–45 minutes) or pour over a cup of ice. Garnish with mint and a thin slice of orange or a spoonful of reserved passion seeds.
Serve immediately. Leftover brewed tea can be refrigerated up to 48 hours; add fresh garnish when serving again.