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hibiscus white iced tea served over ice with lemon peel garnish

Hibiscus White Iced Tea

Light, floral iced white tea gently infused with dried hibiscus and sweetened with honey. Bright, refreshing, and delicately tart — elegant, cooling, and perfectly balanced.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 minutes
Servings: 8
Course: Drinks
Calories: 35
Ingredients Method Notes

Ingredients
  

WHITE TEA BASE
  • 1.65 L water
  • 6 item white tea bags Pai Mu Tan or White Peony
HIBISCUS INFUSION
  • 3-4 tbsp dried hibiscus flowers
  • 2-3 tbsp mild honey to taste
TO SERVE
  • item ice
  • item dried hibiscus flowers for garnish
  • item fresh lemon peel for garnish

Method
 

  1. 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.
  2. Add the dried hibiscus flowers to the warm tea. Let steep for 5–7 minutes only, just until a light ruby color and gentle tartness develop. Strain out the hibiscus promptly to avoid harsh acidity.
  3. While the tea is still warm, stir in 2 Tbsp honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
  4. Refrigerate for 1–2 hours until fully cold and balanced.
  5. Fill glasses with ice. Pour over the chilled hibiscus white iced tea and garnish lightly with a few dried hibiscus petals and a thin strip of fresh lemon peel for a clean, elegant finish.

Notes

  • Hibiscus is acid-forward — short infusion is critical for balance.
  • White tea should remain present; if the drink tastes sharp, hibiscus steeped too long.
  • Use mild honey to preserve floral notes and avoid masking the tea.
  • Best consumed within 24 hours for clean flavor and color.