Peach Paradise Recipe

Heat water and steep

Bring 800 ml water to 90°C (just below boiling). Place 8 g peach oolong tea leaves in a teapot or heatproof pitcher. Pour 300 ml of the hot water over the leaves, swirl gently, and steep for 3 minutes for a balanced strength. After 3 minutes, strain the leaves and reserve the brewed tea. (If you prefer stronger tea, steep 4–5 minutes.)

Top up and cool

Add the remaining 500 ml hot water to the tea and stir briefly to even out temperature and concentration. Let the brewed tea cool at room temperature for 15 minutes, then chill in the refrigerator for at least 20 minutes until cool (total cooling about 35–40 minutes).

While the tea cools, place the 1 cup sliced fresh peach and 1 cup diced pineapple in a blender or food processor. Pulse 6–8 times until you have a coarse puree — you want some small fruit pieces for texture, not completely smooth. If you prefer a clearer tea, strain the puree through a fine mesh sieve, pressing to extract juice; reserve both pulp and juice.

If using canned pineapple, drain before dicing. Reserve a few small diced pieces for garnish if desired.

In a measuring cup, combine 3 tbs simple syrup (or honey) with 1 tsp fresh lemon juice and 2 tbs peach syrup or peach juice (optional). Stir until fully incorporated. Taste and adjust: add up to 1 tbs more sweetener if you prefer sweeter fruit tea.

In a large pitcher, combine the chilled peach oolong tea and the fruit puree/juice. Add the sweetener-lemon mixture and stir well to combine. If you strained the puree and set aside pulp, add a few spoonfuls of the pulp back into the pitcher for texture.

Add 2 cups of ice to the pitcher and stir to chill and slightly dilute. Taste and adjust sweetness or acidity as needed (a squeeze more lemon brightens flavors).

To serve, fill individual glasses with ice, pour the Peach Paradise fruit tea over the ice, and garnish each glass with a fresh peach slice and a mint sprig. Optionally add a few reserved pineapple dices into each glass.