Iced Jasmine Tea Recipe

Heat water

Bring fresh filtered water to a temperature of about 175°F–185°F (just below boiling). If you don't have a thermometer, bring to a simmer and let sit 1 minute.

Steep

Place 2 tsp loose-leaf jasmine green tea into a teapot or heatproof infuser. Pour 12 oz of the hot water over the leaves. Steep for 2–3 minutes for a bright, fragrant brew; avoid more than 3 minutes to prevent bitterness.

Remove leaves immediately after steeping by lifting the infuser or straining the tea into a heatproof container.

Add 4 oz cold filtered water to the hot brewed tea to cool it slightly and reach the correct concentrate for a 16 oz final drink. This also helps prevent over-dilution from ice.

If you plan to serve immediately, fill a 16 oz glass with about 1 cup of ice (or the ice quantity indicated). Pour the slightly cooled tea over the ice. If you prefer a clearer iced tea, chill the brewed tea in the refrigerator uncovered for 20–30 minutes before pouring over ice.

If you want the tea sweetened, add 1 tablespoon simple syrup to the hot tea right after brewing so it dissolves easily; alternatively stir in 1 tsp honey to taste. Adjust sweetness to preference. Mix well.

Garnish with a small sprig of fresh mint and either a single jasmine blossom floated on top or a thin lemon slice on the rim. Serve immediately with a straw or stirrer.