Oolong Cold Brew

• 8 tsp Four Seasons Spring Oolong Tea
• 1 L cold water

Peach syrup

• 1 kg peaches
• 200 g sugar
• 1 pinch salt

Oolong cold brew iced tea with peach syrup


1. Add the Oolong to a sufficiently large jug (e.g. the Cylinder Pot by P & T) and fill with cold water. Place in refrigerator for 6 hours or overnight to steep (or 30 min. at room temperature). Fill the Tea in a carafe and sweeten with peach syrup. Use the tea leaves to make up to two more infusions if desired.

2. For the peach syrup:

Bring peaches with sugar and salt to a boil in a medium size pot. Reduce heat and allow to cook. Stir fruit with a spoon while pressing down to make a mash, about 40-45 minutes. Then press through a strainer into canning jars and close tightly. Cool at least 1 hour. Can be kept up to 2 weeks in refrigerator.