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pear white iced tea served over ice with thin asian pear slices and lemon peel twist

Pear White Iced Tea

Ultra-light iced white tea infused with crisp Asian pear and gently sweetened with honey. Clean, watery-fresh, and calming — minimalist iced tea done right.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 14 minutes
Servings: 8
Course: Drinks
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 1.65 L water
  • 6 item white tea bags Pai Mu Tan or White Peony
  • 1 item Asian pear very thinly sliced; skin on; seeds removed
  • 1.5–2 tbsp mild honey to taste
  • item ice
  • item thin Asian pear slices
  • item lemon peel twists optional; yellow part only

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. While the tea is still warm, stir in 1½ tablespoons honey until fully dissolved. Taste and add up to ½ tablespoon more only if needed. This drink should stay light and watery, not sweet.
  3. Slice the Asian pear paper-thin. Thick slices release starch and ruin clarity. You want aroma, not fruit salad.
  4. Add the pear slices to the cooled tea. Refrigerate and let infuse for 20–30 minutes only, just until a clean, crisp pear aroma develops. Remove the slices promptly to avoid muddiness.
  5. Continue chilling for 1–2 hours until fully cold and integrated.
  6. Fill glasses with ice, pour over the chilled pear white iced tea, and garnish with thin pear slices and an optional twist of lemon peel.

Notes

  • Asian pear is mandatory. Regular pear is mealy, dull, and ruins the drink.
  • Pear slices must be thin and short contact — longer means brown, cloudy, sad tea.
  • Honey is a rounding tool, not a flavor. If you taste honey, you overdid it.
  • Lemon peel is optional and aromatic only. One twist, not a statement.
  • Best enjoyed within 24 hours for clarity and freshness.