Hibiscus Peach White Iced Tea

Name: Hibiscus Peach White Iced Tea
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.65 L water; 6 item white tea bags (Pai Mu Tan or White Peony); 3 tbsp dried hibiscus flowers; 300 g ripe peaches (pitted and sliced); 50 g white sugar; 180 ml water; item ice; item peach slices; item dried hibiscus flowers (optional garnish)

Delicate iced white tea layered with tart hibiscus and softened by a light peach syrup. Floral, softly fruity, and beautifully balanced — a botanical summer drink with clarity and restraint.

hibiscus peach white iced tea served over ice with peach slices

Prep Time : 20 min

Cook Time : 10 min

Servings : 0

Prep Time :

20 min

Cook Time :

10 min

Servings :

Ingredients

White Tea Base

• 1.65 L water

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

Hibiscus Infusion

• 3 Tbsp dried hibiscus flowers — this one on Amazon

Light Peach Syrup

• 2 ripe peaches, pitted and sliced (about 300 g total)

• ¼ cup (50 g) white sugar

• ¾ cup (180 ml) water

To Serve

• Ice

• Peach slices

• Dried hibiscus flowers (optional garnish)

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Directions

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.
Infuse the Hibiscus
Add the dried hibiscus flowers to the warm tea. Let infuse for 6–8 minutes only, just until a deep ruby color and clean tart aroma develop. Strain out the hibiscus promptly to avoid harsh acidity.
Make the Light Peach Syrup
In a small saucepan, combine the peach slices, sugar, and water. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, just until the peaches soften and release aroma. Do not reduce aggressively or let it turn jammy. Remove from heat.
Strain the Syrup
Strain the syrup through a fine-mesh sieve into a bowl or measuring jug. Do not press the solids. Discard the peaches and let the syrup cool completely.
Sweeten the Tea
Stir 120–160 ml of the cooled peach syrup into the hibiscus–white tea base. Taste and adjust carefully — this drink should be softly fruity, not sweet.
Chill
Refrigerate for 1–2 hours until fully cold and integrated.
Serve
Fill glasses with ice, pour over the chilled hibiscus peach white iced tea, and garnish with peach slices and a dried hibiscus flower if desired.

*Notes :

Hibiscus is the backbone — steep too long and it turns sour and aggressive.
Peach syrup is intentionally light; this is iced tea, not peach nectar.
White tea must stay present — if it disappears, you overdid hibiscus or syrup.
No extra sweetener. If it needs more, your peaches were weak.
Best enjoyed within 24 hours for clean color and aroma.

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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