Jasmine Peach Oolong Recipe

Heat water

Bring 480 ml filtered water to 88–92°C (195–198°F). If you do not have a thermometer, bring to a simmer and let sit 30 seconds so water cools slightly from a full boil.

Warm vessel

Pour a small amount of the hot water into your teapot or heatproof pitcher and cups, swirl to warm, then discard the rinse water. This keeps the steep temperature steady.

Combine tea and fruit

Place 4 tsp loose-leaf oolong, 2 tsp dried jasmine blossoms (or jasmine green tea), and 4 tbsp small diced dried peach pieces into a teapot with an infuser or into a heatproof brew vessel. If dried peach pieces are large, chop them to roughly 1/4-inch pieces so they release flavor quickly.

Steep

Pour the 480 ml of hot water over the tea blend, covering the leaves and fruit fully. Cover and steep for 4–5 minutes for a medium-bodied cup. For lighter floral notes steep 3–4 minutes; for more pronounced peach flavor, steep 5–6 minutes. Taste at 4 minutes and adjust to preference.

Strain and serve

After steeping, strain the tea into a heatproof pitcher or directly into cups to separate the leaves and fruit. Divide the brewed tea evenly between 2 cups (about 240 ml each).

If you want sweetened tea, stir 1 tsp honey (or 1 tsp simple syrup) into each hot cup until fully dissolved. Taste and add up to the remaining 1 tsp per cup if you prefer sweeter.

Garnish each cup with 2 fresh peach slices and a sprig of jasmine or mint. Optionally float a small piece of a dried peach in each cup for extra aroma and presentation.