recipes

Ceylon black tea at 90–95°C for 3 minutes — dual lemon and orange zest off heat, combined with 750ml orange juice, cold water, and optional lemon for correction. Chilled 1–2 hours. Warm, rounded, tea-forward with orange lift. Crowd-ready.

Green tea at strictly 75–80°C for 2–2½ minutes — dual lemon and orange zest off heat, combined with lemon juice, 500ml orange juice for body, salt, and cold water. Chilled 1–2 hours. Delicate green tea structure with vivid citrus. Crowd-ready.

Ceylon black tea at 90–95°C for 3 minutes — light brown sugar dissolved in hot tea, lemon zest steeped 5–8 minutes off heat for aromatic oils. Combined with cold lemon juice for structural acid and cold water. Chilled 1–2 hours. Tea-forward, lemon-bright, crowd-ready.

Ceylon black tea at 90–95°C for 3 minutes — light brown sugar dissolved in hot tea, cooled to 70–75°C before skin-on peaches and lemon zest are steeped 10–12 minutes. Strained, combined with cold water, chilled 1–2 hours. Clean tea structure and vivid peach aroma.