Iced Tea (white Peach Or Blood Orange) Recipe

Bring 1000 ml water to 80–85°C (176–185°F) for white tea or to 95°C (203°F) for black tea. Remove from heat and steep the tea leaves in the water: steep white tea 3–4 minutes, or black tea 3–5 minutes depending on desired strength.

After steeping, strain the leaves and transfer the brewed tea into a heatproof container. Allow the tea to cool at room temperature for 15–20 minutes, then chill in the refrigerator until cold (about 30–45 minutes) or use an ice bath to speed cooling.

White Peach Purée Syrup

Combine 200 ml white peach purée, 80 g granulated sugar and 80 ml water in a small saucepan. Warm gently over medium-low heat, stirring until sugar dissolves and mixture is homogenous. Simmer 2–3 minutes — do not boil vigorously. Remove from heat, stir in 15 ml lemon juice. Taste and adjust sweetness. Cool to room temperature, then strain through a fine mesh sieve to remove fibers for a smooth syrup.

Blood Orange Syrup

Combine 200 ml fresh blood orange juice, 80 g granulated sugar and 80 ml water in a small saucepan. Warm over medium heat, stirring until sugar dissolves. Simmer 2 minutes to meld flavors. Remove from heat and stir in 15 ml lemon juice to brighten. Cool to room temperature and strain to remove pulp if a smoother texture is desired.

Once both the tea and the fruit syrup are cool, combine in a pitcher: for every 1000 ml brewed tea, add 150–200 ml fruit syrup (start with 150 ml and adjust). Stir in 60 ml simple syrup (1:1) to taste; if using white peach, optionally add 10 ml honey for a rounder mouthfeel. Taste and adjust: more syrup for fruitiness, more simple syrup/honey for sweetness, or a splash of lemon if it needs brightness.

Fill serving glasses with ice. Pour the chilled tea-fruit mixture over the ice, leaving about 1–2 cm headspace. Garnish white peach iced tea with fresh peach slices and a mint sprig; garnish blood orange iced tea with blood orange wheels and a mint sprig.

Serve immediately with a stirring straw so drinkers can remix any settled fruit. Store any leftover iced tea in the refrigerator up to 48 hours; stir or gently shake before serving.