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Ingredients
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Jasmine Tea
Method
Jasmine Tea
- 1
- 2
Steep the tea
Remove the water from heat and let it cool slightly for about 30 seconds (target temperature ~175–185°F / 80–85°C). Add 4 teaspoons of loose-leaf jasmine green tea to a heatproof teapot or heatproof pitcher. Pour the hot water over the tea leaves, cover, and steep for 3 minutes for a bright flavor or up to 4 minutes for a stronger infusion. Do not steep longer than 4 minutes to avoid bitterness.
- 3
Sweeten (optional)
If you want lightly sweetened iced tea (recommended for most café-style iced jasmine), dissolve 2 tablespoons granulated sugar in 2 tablespoons hot water: place the sugar in a small cup and add the hot water, stirring until fully dissolved to make a simple syrup. Add the syrup to the steeped tea and stir to combine while the tea is still warm so the sugar incorporates evenly. Taste and adjust sweetness to taste.
- 4
Cool the tea quickly
Allow the tea to cool at room temperature for about 10 minutes, then transfer the tea (with leaves strained out) into a pitcher through a fine mesh strainer or tea infuser. To chill faster, place the pitcher in an ice bath for 5–10 minutes or refrigerate for 15–20 minutes until cool.
- 5
Assemble the iced drink
Fill a 16‑ounce serving glass with about 1 cup of ice cubes. Pour chilled jasmine tea over the ice, leaving a small gap at the top (about 1/4 inch). If desired, add 1–2 lemon slices and a sprig of mint as garnish.
- 6
Serve
Serve immediately with a straw or stirrer. Store any leftover tea refrigerated for up to 48 hours; stir before serving as separation can occur.