Talahi Tea Recipe
This popular drink blends Crown Peach with hibiscus syrup, topped with sweet tea and a lemon garnish
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Ingredients
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Hibiscus Peach Base
Sweet Tea
Garnish & Service
Method
Hibiscus Peach Base
Combine base ingredients
In a mixing glass or small pitcher, pour 8 oz Crown Peach, 1 oz hibiscus syrup, and 0.5 oz fresh lemon juice. Stir gently for 10–15 seconds until combined. The hibiscus syrup will add color and tartness that balances the peach.
Sweet Tea
Prepare tea ahead
Brew a strong black tea (use double the usual leaves or 2 tea bags per cup) and allow to cool to room temperature or refrigerate. Measure 6 oz cooled tea. If you do not have pre-brewed tea, steep for 4–5 minutes and cool quickly over an ice bath.
Sweeten tea
Stir 0.5 oz simple syrup (or preferred sweetener) into the 6 oz cooled tea until fully dissolved. Taste and adjust sweetness as desired — the goal is a pleasantly sweet background that won't overpower the peach and hibiscus.
Assembly & Garnish
Fill glass with ice
Fill a tall glass (about 12–16 oz) with one cup of cubed ice, leaving room at the top for the tea and base mixture.
Layer and top
Pour the hibiscus-peach base over the ice first so it settles slightly. Slowly top with the sweetened black tea (6 oz) so the colors layer subtly. The drink should be mostly peach-colored with reddish hues from the hibiscus.