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orange jasmine iced tea served over ice with orange peel twist

Orange Jasmine Iced Tea

Delicate iced jasmine tea infused with bright orange peel and softened with fresh orange juice. Floral, citrusy, and perfectly restrained — simple, elegant, and refreshing.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8
Course: Drinks
Calories: 25
Ingredients Method Notes

Ingredients
  

JASMINE TEA BASE
  • 1.65 L water
  • 6 item jasmine green tea bags
CITRUS FLAVORING
  • 2 strips orange peel orange part only; no white pith
  • 120-180 ml fresh orange juice to taste
TO SERVE
  • item ice
  • item orange slices
  • item orange peel twists orange layer only

Method
 

  1. Heat the water to 75–80°C (167–176°F) — do not boil. Add the jasmine tea and steep for 2–3 minutes maximum. Remove the tea bags or strain the leaves and let the tea cool to lukewarm.
  2. Add the orange peel strips to the warm tea and let infuse for 5 minutes only, just until a clean citrus aroma develops. Remove the peel promptly — longer contact turns bitter and perfumey.
  3. Stir in ½ cup fresh orange juice and taste. Add up to ¾ cup total only if needed. The orange should soften and brighten the jasmine, not dominate it.
  4. Refrigerate for 1–2 hours until fully cold and integrated.
  5. Fill glasses with ice, pour over the chilled orange jasmine iced tea, and garnish with orange slices and a twist of orange peel.

Notes

  • Jasmine is fragile — boiling water destroys it instantly.
  • Orange peel is fragrance only; bitterness means you missed the timing.
  • Orange juice is the only sweetener here. Flat taste = weak oranges.
  • This should feel aromatic and light, not juicy or heavy.
  • Best enjoyed within 24 hours for clean floral notes.