Heat the 1.65 litres of water to 75–80°C. Do not allow the water to reach a full boil — white tea brewed at boiling temperature loses its natural floral sweetness and develops an astringency that will compete directly with the pineapple's bright acidity and the mint's clean aromatic character. No thermometer available? Bring the water to a full boil, then rest it uncovered for 4–5 minutes before brewing. Add the 6 white tea bags and steep for 3–4 minutes. Remove the bags gently without squeezing — squeezing releases bitter tannins into a base that is deliberately designed to stay soft and clean. Allow the tea to cool to lukewarm before proceeding.

Add the 1½ cups (approximately 300g) of fresh pineapple cubes to a blender and blend on high speed until completely smooth. Pour the blended pineapple through a fine-mesh sieve into a bowl or measuring jug and allow the juice to drain naturally under its own weight. Do not press or push the pulp through the mesh — pressing introduces fibrous, starchy material that makes the finished tea look cloudy and taste slightly flat rather than clean and bright. Discard the spent pulp and set the clear, vivid pineapple juice aside. The juice should smell intensely of fresh pineapple — sweet, tropical, and bright. If it smells thin or faintly fermented, the pineapple wasn't ripe enough, and the finished drink will reflect that directly.

Add the 5–6g of thinly sliced fresh ginger directly to the lukewarm white tea. Allow the ginger to infuse for 5–7 minutes, tasting at the 5-minute mark. You're looking for a gentle, warming presence in the background — noticeable as a soft heat at the back of the palate rather than a dominant spice note at the front. Remove all ginger slices promptly once that level is reached. Ginger here exists purely as a supporting element. Extended infusion shifts it from subtly warming to aggressively spiced and introduces a bitterness that white tea and pineapple cannot absorb. When in doubt, pull early.

Stir the strained fresh pineapple juice into the ginger-infused white tea until fully combined. No additional sweetener is needed at this stage — ripe pineapple provides both natural sweetness and a clean, bright acidity that balances the white tea's delicate character without assistance. Taste the base after combining: it should feel tropical, lightly sweet, and gently acidic, with the white tea quietly present in the background. If the pineapple completely overwhelms the tea, too much fruit was used — the white tea should remain detectable as a soft, floral backdrop.

Gently clap the mint leaves between both palms until the essential oils are clearly released and the aroma is immediately detectable. Add the leaves to the tea base and allow them to infuse for 6–10 minutes, tasting at the 6-minute mark. The mint should contribute a clean, bright, cooling herbal aroma that lifts the pineapple and complements the ginger — present and refreshing rather than overwhelming or grassy. Remove all mint leaves promptly once that balance is achieved. Unlike basil, mint can turn slightly medicinal and heavy with extended contact even in cold liquid, particularly when combined with the warmth of ginger. Always remove before the aroma tips from clean and aromatic into heavy and mentholated.

Refrigerate the finished tea for 1–2 hours until completely cold and the flavours are fully integrated. Full chilling is essential — at cold temperature, the mint aroma sharpens and focuses, the pineapple sweetness settles into the white tea rather than sitting on top of it, and the ginger warmth resolves into a clean background note that is felt rather than tasted directly. Served partially chilled, the mint feels heavy, the pineapple reads as sharp, and the ginger is too assertive. The drink only fully comes together when it's fully cold.

Fill glasses generously with ice. Pour the chilled cooler over the ice and garnish with a few fresh mint leaves and a cube or two of fresh pineapple. Serve immediately while the mint aroma is at its most expressive and the pineapple brightness is at its peak.