Iced Jasmine Tea Recipe

Heat water

Bring 12 fl oz (about 355 ml) of fresh water to just below boiling, around 175–185°F (80–85°C). If you don’t have a thermometer, heat until small steam wisps appear and bubbles are just starting to form.

Steep tea

Place 2 tsp loose-leaf jasmine green tea into a heatproof teapot or infuser. Pour the 175–185°F water over the leaves and steep for 2–3 minutes for a bright floral flavor. Avoid steeping longer than 3 minutes to prevent bitterness.

Strain

Strain the tea leaves out into a heatproof container. Allow the hot tea to cool at room temperature for 10–12 minutes before proceeding to the next step; this prevents excessive dilution when adding ice and preserves clarity.

Prepare glass

Fill a 16 oz serving glass with about 1 cup of ice cubes (adjust to preference).

Combine

Pour the cooled brewed jasmine tea into the prepared glass over ice, leaving room for 4 fl oz of cold water. Top with 4 fl oz cold water to reach 16 oz total volume. Gently stir to combine and slightly chill the tea further.

If you prefer a sweetened iced jasmine tea, add 1 tablespoon simple syrup (or honey syrup) and stir until fully incorporated. Taste and add up to 1 more tablespoon if desired.

Garnish with a lemon slice or a sprig of fresh mint if desired. Serve immediately with a straw.