Passion Tea Recipe
refreshing, nutty high mountain oolong tea, passion fruit syrup, lemon juice
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Ingredients
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Tea Base
Passion Syrup & Sweetener
Citrus & Finish
Method
Brew the Tea
Heat water
Bring 1,000 ml (1 liter) of fresh filtered water to 90–95°C (just below boiling). High-mountain oolong extracts best under high but not full-boil temperature.
Steep
Place 8 g high-mountain oolong tea leaves in a teapot or infuser. Pour 300 ml of the hot water over the leaves and steep for 3 minutes for a bright, nutty cup. After 3 minutes, pour the infusion through a fine mesh strainer into a heatproof pitcher; discard leaves (or re-steep later for a weaker second infusion).
Complete brewing
Use the remaining hot water to perform a quick second rinse/short steep if desired, or simply top the collected infusion with additional hot water so you have about 400–450 ml of concentrated brewed tea. Allow the brewed tea to cool to room temperature (about 15–20 minutes) or place in an ice bath to speed chilling (3–5 minutes).
Assemble Passion Tea
Fill a tall pitcher or cocktail shaker with 4 cups of ice.
Add the cooled brewed oolong tea (about 400–450 ml) into the pitcher or shaker over the ice.
Pour in 90 ml passion fruit syrup. If you prefer a sweeter drink, add 15 ml simple syrup. Add 30 ml fresh lemon juice.
Stir the pitcher gently for 15–20 seconds (or shake for 8–10 seconds if using a shaker) to thoroughly combine and chill the mixture. Taste and adjust: add up to 15 ml more passion syrup or 10–15 ml more lemon juice to balance sweetness and acidity as desired.
Strain into two tall glasses filled with fresh ice (or 2–3 standard glasses depending on glass size).
Optional: Make Homemade Passion Fruit Syrup (if not using store-bought)
Combine 120 g passion fruit pulp (fresh or frozen) with 120 g granulated sugar and 60 ml water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 3–4 minutes to thicken slightly, then remove from heat and strain through a fine mesh to remove seeds (reserve seeds if you want them for garnish). Cool completely before using. Yields about 200 ml syrup; use 90 ml per batch.