Orange Jasmine Iced Tea
Delicate iced jasmine tea infused with bright orange peel and softened with fresh orange juice. Floral, citrusy, and perfectly restrained — simple, elegant, and refreshing.
Prep Time : 10 min
Cook Time : 5 min
Servings : 8
10 min
5 min
8
Ingredients
Jasmine Tea Base
• 1.65 L water
• 6 jasmine green tea bags (or about 12 g loose-leaf jasmine tea) — this one on Amazon
Citrus Flavoring
• 2 strips orange peel (orange part only, no white pith)
• ½–¾ cup (120–180 ml) fresh orange juice, to taste
To Serve
• Ice
• Orange slices
• Orange peel twists (orange layer only)
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Directions
- Brew the Jasmine Tea
Heat the water to 75–80°C (167–176°F) — do not boil. Add the jasmine tea and steep for 2–3 minutes maximum. Remove the tea bags or strain the leaves and let the tea cool to lukewarm. - Infuse Orange Aroma
Add the orange peel strips to the warm tea and let infuse for 5 minutes only, just until a clean citrus aroma develops. Remove the peel promptly — longer contact turns bitter and perfumey. - Add Orange Juice
Stir in ½ cup fresh orange juice and taste. Add up to ¾ cup total only if needed. The orange should soften and brighten the jasmine, not dominate it. - Chill
Refrigerate for 1–2 hours until fully cold and integrated. - Serve
Fill glasses with ice, pour over the chilled orange jasmine iced tea, and garnish with orange slices and a twist of orange peel.
*Notes :
- Jasmine is fragile — boiling water destroys it instantly.
- Orange peel is fragrance only; bitterness means you missed the timing.
- Orange juice is the only sweetener here. Flat taste = weak oranges.
- This should feel aromatic and light, not juicy or heavy.
- Best enjoyed within 24 hours for clean floral notes.
Nutrition Facts
( per ~200 m serving )
Calories
~25 kcal
Protein
0 g
Fat
0 g
Carbs
~6 g
Calories
~25 kcal
Protein
0 g
Fat
0 g
Carbs
~6 g
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Orange Jasmine Iced Tea
Ingredients
Method
- Heat the water to 75–80°C (167–176°F) — do not boil. Add the jasmine tea and steep for 2–3 minutes maximum. Remove the tea bags or strain the leaves and let the tea cool to lukewarm.
- Add the orange peel strips to the warm tea and let infuse for 5 minutes only, just until a clean citrus aroma develops. Remove the peel promptly — longer contact turns bitter and perfumey.
- Stir in ½ cup fresh orange juice and taste. Add up to ¾ cup total only if needed. The orange should soften and brighten the jasmine, not dominate it.
- Refrigerate for 1–2 hours until fully cold and integrated.
- Fill glasses with ice, pour over the chilled orange jasmine iced tea, and garnish with orange slices and a twist of orange peel.
Notes
- Jasmine is fragile — boiling water destroys it instantly.
- Orange peel is fragrance only; bitterness means you missed the timing.
- Orange juice is the only sweetener here. Flat taste = weak oranges.
- This should feel aromatic and light, not juicy or heavy.
- Best enjoyed within 24 hours for clean floral notes.