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Ingredients
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Tea Base
Sweetener (optional)
Finish & Serve
Method
Tea Base
Heat water
Bring 12 oz (about 350 ml) of fresh filtered water to 190°F (88°C). If you don't have a thermometer, heat to just before a full rolling boil — small bubbles will appear but it should not be vigorously boiling.
Steep tea
Place 2 tsp orchid oolong loose leaf tea in a heatproof vessel or teapot. Pour the 12 oz of 190°F water over the leaves. Cover and steep for 3 minutes for a lighter floral cup or up to 4 minutes for more body. Avoid steeping longer than 4 minutes to prevent bitterness.
Strain and cool
Strain the tea leaves into a heatproof measuring cup or pitcher. Allow the hot brewed tea to cool at room temperature for 10 minutes, then place in the refrigerator or an ice bath to chill quickly for an additional 10 minutes (total cooling time ~20 minutes) until cold.
Sweetener (optional)
If you want the tea sweetened, stir 1 tbsp simple syrup into the warm tea right after straining so it dissolves easily. Alternatively, stir 1 tsp honey into the warm tea. Taste and adjust: add another 1/2 tbsp simple syrup if you prefer sweeter.
Finish & Serve
Fill a 16 oz serving glass with 1 cup of ice.
Pour the chilled tea into the glass over the ice, leaving room for 4 oz of cold water. Top with 4 oz cold water to reach 16 oz total and to slightly dilute and brighten the flavor.
Garnish with an edible orchid or a thin lemon slice on the rim. Serve immediately with a straw or stirring spoon.