OOLONG BLOOMING Recipe

Heat water and steep

Bring 12 fl oz (about 355 ml) of water to 195–205°F (just below boiling). Place 2 tsp of loose-leaf oolong tea in a teapot or infuser. Pour heated water over the leaves and steep for 3–4 minutes for a balanced cup (longer for stronger, shorter for lighter).

After steeping, strain the tea into a heatproof vessel. Taste and set aside to cool slightly (5 minutes) if serving warm, or cool to room temperature for iced preparation.

Make the syrup

In a small saucepan over low heat, combine 2 tbsp water and 2 tbsp honey. Stir until the honey dissolves. Add 1 tbsp dried osmanthus (or jasmine) flowers and warm gently for 2–3 minutes to release aroma — do not boil. Remove from heat and let steep for 10 minutes off the heat.

Strain the syrup through a fine-mesh sieve into a small bowl, pressing on the flowers to extract liquid. Stir in 1 tsp vanilla extract if using. Let the syrup cool to room temperature.

Combine tea and syrup

Pour the strained oolong tea into a serving cup (about 10–12 fl oz capacity). Add 1 tbsp (approx.) of the cooled floral honey syrup and 1 tsp fresh lemon juice. Stir gently and taste; adjust sweetness by adding up to 1 more tsp honey syrup if desired.

If serving iced, fill the cup with 6 ice cubes before pouring tea so the drink chills quickly without diluting as much.

Create the bloom

Float a single edible tea bloom or small edible flower on the surface, positioning it near the center. Add a thin lemon wheel to the rim or floated at the edge for brightness and contrast. The floral syrup infused into the tea will make the flower and tea aroma more pronounced, giving the impression of a 'blooming' cup.

Serve immediately while warm (aromatic) or chilled (refreshing). If desired, present a small extra spoon of the floral syrup on the side for guests to add more fragrance and sweetness.