Gangnam Signature Teas Recipe

Prepare water

Bring 1.6 liters (1600 ml) filtered water to a simmer. For delicate green tea use 75-80°C (do not boil); for oolong 85-90°C; for black tea bring to a full boil then cool 30 seconds. You will prepare separate infusions below.

Brew green tea

Place 2 tsp of green tea leaves per 250 ml in a teapot or heatproof pitcher. Pour 500 ml of water at 75-80°C over the leaves. Steep 1.5–2 minutes, then strain into a clean vessel. Immediately cool if using iced tea.

Brew oolong tea

Place 2 tsp of oolong leaves per 250 ml. Pour 500 ml of water at 85-90°C. Steep 3–4 minutes, then strain and combine with other brewed teas if making blends.

Brew black tea

Place 2 tsp black tea leaves per 250 ml. Pour 600 ml boiling water over leaves. Steep 3–4 minutes, then strain. Adjust steep time if you prefer stronger or lighter black tea.

Make brown sugar syrup (if not pre-made): combine 2 parts brown sugar and 1 part water in a small saucepan (e.g., 200 g brown sugar + 100 ml water). Heat gently while stirring until sugar dissolves and syrup thickens slightly. Cool to room temperature before using.

Combine honey, vanilla extract, fresh lemon juice and sliced ginger in a small jar. Gently muddle the ginger to release aroma. Use honey mix to sweeten individual teas to taste or stir into warm teas so it dissolves easily.

To flavor large batch: for every 1 liter of finished tea, add 1–2 tablespoons (15–30 ml) brown sugar syrup, 1 tsp honey (optional), 1/2 tsp vanilla, and 1 tbsp lemon juice. Adjust to taste.

Jujube & Ginseng infusion: In a small saucepan, add 8 dried jujubes and 6 slices dried ginseng with 300 ml water. Bring to a gentle simmer for 10 minutes to extract sweetness and herbal notes. Strain and reserve the liquid. This brewed concentrate can be mixed 1:4 with brewed tea for a signature Gangnam herbal tea.

Pear & mint: Thinly slice the Asian pear. Lightly muddle 4–6 mint leaves with pear slices in the bottom of a pitcher to release juices and aroma. Fold this mixture into the chilled tea for a fresh, fruity note.

Barley tea option: If making barley tea, toast or use pre-roasted barley (30 g) in 500 ml water. Simmer 8–10 minutes, strain. Use barley tea alone or blend 1:1 with green tea for a nutty, roasted profile.

Iced signature blend (single serving approx. 350–400 ml): fill a tall glass with 1 cup ice. Add 80–100 ml concentrated brewed tea (choose green, black, oolong or the jujube-ginseng concentrate) and 120–150 ml chilled brewed tea base. Add 30–45 ml brown sugar syrup (or to taste) and 15 ml lemon juice. Stir gently to combine. Top with 60–100 ml sparkling water for a fizzy finish if desired.

Batch iced tea (4 servings): In a 1.5 L pitcher combine 800 ml chilled brewed tea (mixed varieties as desired), 200 ml jujube-ginseng infusion (optional), 120 ml brown sugar syrup, and 60 ml lemon juice. Add pear slices and muddled mint. Chill 30 minutes, then serve over ice and top each glass with a splash (approx. 60 ml) sparkling water if preferred.

To serve hot: Pour tea into warmed cups. Add 1 tsp honey or 15 ml brown sugar syrup per cup if desired. Garnish with a jujube half or a thin slice of pear and a small mint sprig.

To serve iced: Add lemon wheel, a mint sprig, and a few edible chrysanthemum petals to each glass. For aesthetic Gangnam-style presentation, float a thin pear slice and one jujube on top.

Storage: Keep any unused brewed tea refrigerated up to 48 hours. Jujube-ginseng concentrate will keep 3–4 days refrigerated. Re-stir before serving as sediments may settle.