This is the third post of our series #Icedtea:

  1. 1. Cool Earl – Iced Earl Grey Latte
  2. 2. Summer Honey Jasmine
  3. 3. Peach Milk Oolong Cold Brew

Milk Oolong?

What the milk in the Oolong is all about (and if there is any milk in it at all), you can read in our post Jin Xuan Oolong. TL;DR: This is a special oolong with milk-like characteristics, it is creamy and has milk nuances in flavour and taste.
Today, we are using exactly this Milk Oolong and a few other ingredients to prepare a delicious fruity iced tea!

What you need

Peach Milk Oolong Cold Brew


40 mins | serves 4

Milk Oolong Cold Brew

  • 8g of high quality Jin Xuan / Milk Oolong (we use our Ali Bear – Ali Shan Jin Xuan Oolong)
  • 750 ml fresh, soft water (optimal water has a pH-value between 6 and 7 and a low amount of calcium and magnesium)

Peach syrup

  • 2 medium or 4 small peaches (the redder the better), cut into slices
  • 1/2 – 1 cup of sugar
  • 1 cup of water
  • optionally 1/2 teaspoon lemon juice

How to do it

Step 1 – Add the tea leaves to a pitcher:

Use about 8g (2-3 tbsp.) tea leaves à 750ml water. Almost every closable vessel can be used for Cold Brew. However, glass or ceramic vessels are best suited to protect the tea from foreign odours. We use our Hario Filter- in Bottle with integrated filter, since it is designed for Cold Brew preparation and is therefore very practical.

Step 2 – Fill the bottle with cold water:

We can not stress it often enough: fresh, soft water is crucial to obtain an optimal taste. We use filtered water for hot infusions and soft mineral water (e.g. Volvic naturelle) for making Cold Brew teas. Of course you can also choose other water types or brands. It is important that the pH of the water is between 6 and 7 and that both the calcium and the magnesium content are as low as possible. Some sources recommend using filtered water for Cold Brew. Due to controversial opinions about the purity of the filtered water, we find that mineral water is the safe choice for the cold infusion. For hot tea, filtered water is usually absolutely sufficient.

Step 3 – Close the bottle, place in the refrigerator and wait:

This is the most difficult part – wait until the tea is ready. Depending on the type of tea and personal taste, the steeping time is between four to twelve hours. Pro-Tip: Put the bottle in the refrigerator before you go to bed.

Step 4 – Prepare the syrup:

Mix the peach slices with sugar and water in a jar and bring it to the boil, then reduce heat, cover and simmer for about 25-30 minutes.

Wait until everything has cooled down, filter out the peach pieces from the syrup. Done!

In a clean and well-sealed bottle, the syrup should last about 2-3 weeks in the refrigerator. After the first opening, it should be used up within one week.

Step 5 – Strain the tea into a glass, add some peach syrup and ice cubes and enjoy!

Tea cup, cheer up!

The author

Ning-Ning Wang

ITMA Certified Tea Sommelier

Ning-Ning, born and raised in Beijing, drinks tea like water, in the manner of her father. Preferably pure and as natural as possible.

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