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Hibiscus Ginger Orange White Tea Cooler

Vibrant iced white tea infused with tart hibiscus and fresh ginger, softened by sweet orange and honey. Bright, botanical, and delicately spiced — a refined herbal cooler with clean acidity and elegant balance.

hibiscus ginger orange white tea cooler served over ice with orange wedge

Prep Time : 15 min

Cook Time : 10 min

Servings : 8

Prep Time :

15 min

Cook Time :

10 min

Servings :

8

Ingredients

White Tea Base

• 1.65 L water


• 6 white tea bags (Pai Mu Tan / White Peony) — this one on Amazon

Botanical & Citrus Flavoring

•  3 Tbsp dried hibiscus flowers — this one on Amazon


• 6–8 thin slices fresh ginger (about 10–12 g, unpeeled is fine)


• ¾ cup (180 ml) fresh orange juice, strained


• 2–3 Tbsp mild honey, to taste

To Serve 

•  Ice


• Orange wedges


• Dried hibiscus flowers (optional garnish)

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Directions

  1. Brew the White Tea
     Heat the water to 75–80°C (167–176°F), do not boil. Add the white tea and steep for 3–4 minutes. Remove the tea bags or strain the leaves and let the tea cool to lukewarm.
  2. Infuse Hibiscus and Ginger
     Add the dried hibiscus flowers and ginger slices to the warm tea. Let infuse for 6–8 minutes only, just until a deep ruby color and gentle spice develop. Strain out both hibiscus and ginger promptly to avoid harshness.
  3. Sweeten Lightly
     While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
  4. Add Orange Juice
     Stir in the fresh orange juice. This provides sweetness and light acidity to balance the hibiscus and ginger.
  5. Chill
     Refrigerate for 1–2 hours until fully cold and integrated.
  6. Serve
     Fill glasses with ice, pour over the chilled hibiscus ginger orange white tea cooler, and garnish with orange wedges and optional dried hibiscus flowers.

*Notes : 

  • Hibiscus is aggressive — short infusion keeps it bright, not sour.
  • Ginger is fragrant here, not spicy; longer contact brings throat heat.
  • Orange softens both hibiscus and ginger — do not replace with lemon.
  • White tea must remain present; if it disappears, the botanicals went too far.
  • Best enjoyed within 24 hours for clean color and balance.

Nutrition Facts 

( per ~200 ml serving )

Calories

~35 kcal

Protein

 0 g

Fat

0 g

Carbs

~9 g

Calories

~35 kcal

Protein

 0 g

Fat

0 g

Carbs

~9 g

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hibiscus ginger orange white tea cooler served over ice with orange wedge

Hibiscus Ginger Orange White Tea Cooler

Vibrant iced white tea infused with tart hibiscus and fresh ginger, softened by sweet orange and honey. Bright, botanical, and delicately spiced — a refined herbal cooler with clean acidity and elegant balance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Drinks
Calories: 35
Ingredients Method Notes

Ingredients
  

WHITE TEA BASE
  • 1.65 L water
  • 6 item white tea bags Pai Mu Tan or White Peony
BOTANICAL & CITRUS FLAVORING
  • 3 tbsp dried hibiscus flowers
  • 10-12 g fresh ginger thinly sliced; unpeeled is fine
  • 180 ml fresh orange juice strained
  • 2-3 tbsp mild honey to taste
TO SERVE
  • item ice
  • item orange wedges
  • item dried hibiscus flowers optional garnish

Method
 

  1. Heat the water to 75–80°C (167–176°F), do not boil. Add the white tea and steep for 3–4 minutes. Remove the tea bags or strain the leaves and let the tea cool to lukewarm.
  2.  Add the dried hibiscus flowers and ginger slices to the warm tea. Let infuse for 6–8 minutes only, just until a deep ruby color and gentle spice develop. Strain out both hibiscus and ginger promptly to avoid harshness.
  3. While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
  4. Stir in the fresh orange juice. This provides sweetness and light acidity to balance the hibiscus and ginger.
  5. Refrigerate for 1–2 hours until fully cold and integrated.
  6. Fill glasses with ice, pour over the chilled hibiscus ginger orange white tea cooler, and garnish with orange wedges and optional dried hibiscus flowers.

Notes

  • Hibiscus is aggressive — short infusion keeps it bright, not sour.
  • Ginger is fragrant here, not spicy; longer contact brings throat heat.
  • Orange softens both hibiscus and ginger — do not replace with lemon.
  • White tea must remain present; if it disappears, the botanicals went too far.
  • Best enjoyed within 24 hours for clean color and balance.