Sk Iced Tea Recipe

Brew concentrated oolong

Bring 800 ml water to 90°C (just below boiling). Add 8 g medium-roast oolong tea leaves to a heatproof vessel. Pour 400 ml of the hot water over the leaves for the first steep and steep for 3 minutes. Strain into a separate container. Perform a second quick 2-minute steep with the remaining 400 ml hot water and combine the two infusions. Chill the combined tea in the refrigerator until cold (about 20–30 minutes) or use an ice bath to speed cooling.

Make syrup

In a small saucepan over medium heat combine 40 ml water and 40 g granulated sugar. Stir until sugar dissolves and the mixture just comes to a simmer. Remove from heat, whisk in 80 ml cactus fig purée or syrup until fully incorporated. Add 10 ml fresh lemon juice to brighten flavor. Cool to room temperature, then refrigerate until cold (about 15–20 minutes).

Hydrate peach powder

Place 12 g dried peach powder in a small bowl. Add 30 ml hot (not boiling) water and whisk until smooth and fully dissolved to make a concentrated peach slurry. Let sit 2 minutes to fully hydrate, then cool briefly.

Mix and serve

Combine ingredients and chill

In a large mixing jug combine 250 ml chilled brewed oolong tea, the cooled cactus fig syrup (use 45 ml for a balanced sweetness — reserve remaining syrup to adjust sweetness to taste), and the hydrated dried peach slurry. Stir thoroughly to combine.

Add 250 ml cold water or light sparkling water if you want a lighter body and to reach serving volume. Stir gently to integrate.

Fill a serving glass (about 16–20 oz) with 150–200 g ice cubes. Pour the mixed tea over the ice. Taste and adjust sweetness or fruit intensity: add an extra 15–30 ml cactus fig syrup for more sweetness or a small splash of lemon juice to increase brightness.

Garnish with a lemon wheel or a thin peach slice and an optional mint sprig. Serve immediately chilled.