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cold brew white tea served over ice with lemon peel twist

Cold Brew White Tea

Ultra-smooth cold brew white tea gently lifted with delicate rose water and subtle lemon peel aroma, softly rounded with honey. Clean, calming, and quietly elegant — minimal with finesse.
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Prep Time 10 minutes
Cold Brew Time 12 hours
Total Time 12 hours 10 minutes
Servings: 8
Course: Drinks
Calories: 20
Ingredients Method Notes

Ingredients
  

COLD BREW WHITE TEA BASE
  • 1.65 L cold filtered water
  • 6 item white tea bags Pai Mu Tan or White Peony
AROMA INFUSION
  • 1 strip lemon peel yellow part only; no white pith
  • 1–1.5 tsp rose water to taste; culinary grade only
SWEETENING
  • 1–1.5 tbsp mild honey to taste
TO SERVE
  • item ice
  • item lemon peel twists optional

Method
 

  1. Add the white tea bags to the cold water in a large pitcher. Cover and refrigerate for 8–12 hours. Remove the tea bags without squeezing. The tea should be pale, soft, and never bitter.
  2. Add the lemon peel strip to the cold brew tea and let infuse for 10 minutes only, just until a gentle citrus aroma develops. Remove the peel promptly to avoid bitterness.
  3. Stir in 1 teaspoon of rose water. Taste and add up to ½ teaspoon more only if needed. The aroma should be delicate and airy, never perfumed.
  4. Stir in 1 tablespoon of honey until fully dissolved. Taste and add up to ½ tablespoon more only if needed. This drink should stay light and dry, not sweet.
  5. Refrigerate for 1 hour to fully integrate the aromas.
  6. Fill glasses with ice, pour over the chilled cold brew white tea, and garnish with an optional twist of lemon peel.

Notes

  • Use culinary-grade rose water only. Anything else will taste synthetic.
  • Rose water is aroma, not flavor. If you clearly taste it, you failed.
  • Lemon peel is a lift, not a layer. One strip is enough.
  • Honey should round, not announce itself.
  • Best enjoyed within 24 hours for clean, fresh aromatics.