Mint Pineapple White Tea Cooler
Light iced white tea infused with fresh mint and clean pineapple juice, finished with a subtle ginger lift. Tropical, herbal, and perfectly restrained — a botanical summer cooler with brightness and structure.
Prep Time : 20 min
Cook Time : 5 min
Servings : 8
20 min
5 min
8
Ingredients
Botanical & Fruit Flavoring
• 1½ cups (about 300 g) fresh pineapple cubes (for blending)
• ½ packed cup fresh mint leaves (about 12–15 g)
• 5–6 g fresh ginger, thinly sliced
To Serve
• Ice
• Fresh mint leaves
• Pineapple cubes
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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. - Prepare the Pineapple Juice
Blend the pineapple cubes until completely smooth. Strain through a fine-mesh sieve into a bowl or measuring jug. Do not press the pulp. Discard the solids and set the clear juice aside. - Infuse the Ginger
Add the ginger slices to the warm tea. Let infuse for 5–7 minutes only, just until a gentle warmth develops. Remove the ginger promptly to avoid heat and bitterness. - Add Pineapple Juice
Stir the strained pineapple juice into the tea. This provides natural sweetness and acidity — no additional sugar is needed. - Add Mint Aroma
Gently clap the mint leaves between your hands to release aroma, then add them to the tea. Let infuse for 6–10 minutes only, just until a clean mint aroma develops. Remove the mint promptly to prevent grassy notes. - Chill
Refrigerate for 1–2 hours until fully cold and integrated. - Serve
Fill glasses with ice, pour over the chilled mint pineapple white tea cooler, and garnish with fresh mint leaves and pineapple cubes.
*Notes :
- Pineapple must be fresh and ripe — underripe fruit tastes sour and thin.
- Ginger is supportive, not spicy; more than 6–7 minutes destroys balance.
- Mint is aromatic, not vegetal — short contact is mandatory.
- White tea should remain present; if it disappears, you overdid the fruit..
- Best enjoyed within 24 hours for clean flavor and clarity.
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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Mint Pineapple White Tea Cooler
Ingredients
Method
- 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.
- Blend the pineapple cubes until completely smooth. Strain through a fine-mesh sieve into a bowl or measuring jug. Do not press the pulp. Discard the solids and set the clear juice aside.
- Add the ginger slices to the warm tea. Let infuse for 5–7 minutes only, just until a gentle warmth develops. Remove the ginger promptly to avoid heat and bitterness.
- Stir the strained pineapple juice into the tea. This provides natural sweetness and acidity — no additional sugar is needed.
- Gently clap the mint leaves between your hands to release aroma, then add them to the tea. Let infuse for 6–10 minutes only, just until a clean mint aroma develops. Remove the mint promptly to prevent grassy notes.
- Refrigerate for 1–2 hours until fully cold and integrated.
- Fill glasses with ice, pour over the chilled mint pineapple white tea cooler, and garnish with fresh mint leaves and pineapple cubes.
Notes
- Pineapple must be fresh and ripe — underripe fruit tastes sour and thin.
- Ginger is supportive, not spicy; more than 6–7 minutes destroys balance.
- Mint is aromatic, not vegetal — short contact is mandatory.
- White tea should remain present; if it disappears, you overdid the fruit.
- Best enjoyed within 24 hours for clean flavor and clarity.