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.
