Iced Orchid Oolong Tea Recipe
16 oz
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Ingredients
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Tea Base
Sweetener (optional)
Finish & Serve
Method
Tea Base
Bring water to temperature
Heat 12 oz (about 355 ml) of fresh water until it reaches 185–195°F (just below boiling). If you don't have a thermometer, bring to a boil and let sit 1 minute.
Steep the tea
Place 2 tsp of orchid oolong tea leaves into a teapot or heatproof vessel. Pour the 12 oz of hot water over the leaves. Cover and steep for 3–4 minutes for a balanced strength (3 minutes for lighter aroma, 4 minutes for fuller body).
Strain
Strain the tea leaves from the liquid into a heatproof measuring cup or pitcher. Pressing leaves is not recommended for oolong; just strain to avoid bitterness.
Cool briefly
Allow the hot tea to cool at room temperature for 5–8 minutes to avoid excessive dilution when adding ice. If you're in a hurry, place the container in an ice bath for 2–3 minutes.
Sweetener (optional)
While the tea is still warm (but not scalding), stir in 1 tablespoon of simple syrup (or honey syrup). If using granulated sugar, stir 1 tsp into the warm tea until fully dissolved. Taste and adjust sweetness: add up to 1 additional teaspoon (or 1/2 tablespoon) if you prefer sweeter.
Finish & Serve
Prepare glass: fill a 16-oz serving glass with about 1 cup of ice cubes (enough so that final beverage reaches 16 oz).
Pour and top: Pour the cooled, sweetened tea over the ice (about 12 oz of liquid after cooling). Top with cold water to reach a total of 16 oz if needed (about 4 oz). Stir gently to combine and chill evenly.