Cold-Brew Da Hong Pao with Orange Peel
Wuyi rock oolong cold-brewed overnight with strips of fresh orange peel and a smoked-salt rim—a deep, mineral, lightly bitter iced tea for grown-up palates.
Most teas lose intensity in cold brew. Da Hong Pao does the opposite — its roasted depth and mineral character translate beautifully to a cold extraction, gaining a smooth, almost cocoa-edged finish that hot brewing rarely achieves.
Orange peel is the secret ingredient. The natural oils in fresh orange peel echo Da Hong Pao's roasted citrus notes (often described as 'tangerine with charcoal') and brighten the cup without adding sweetness. You barely need any sugar with this brew.
A smoked-salt rim transforms it from a refreshing iced tea into a sophisticated sipping experience. The salt heightens the mineral 'rock rhyme,' and the touch of smoke connects to the tea's traditional charcoal roasting. Skip it if you prefer a cleaner cup.
This is the iced tea for people who think iced tea is too sweet. It is dry, complex, savory-bitter in the best way — pour it for guests who love whiskey, Negronis, or strong black coffee, and watch their faces when they taste it.
Ingredients
- 3 tbsp Da Hong Pao loose leaf
- 1 liter cold filtered water
- Peel of 1 orange in wide strips (no pith)
- 1/2 tsp dark muscovado sugar (optional)
- Smoked sea salt for rimming the glass
- Orange wedge for rimming and garnish
- Plenty of large ice cubes
How to make it
- 1Combine the Da Hong Pao leaves, orange peel strips, and cold water in a glass jar or jug. Stir gently.
- 2Cover and refrigerate for 10–14 hours. Longer cold-brewing suits this tea — its roasted profile resists over-extraction.
- 3Strain through a fine sieve into a serving pitcher. Stir in the muscovado sugar if using, until completely dissolved.
- 4Rim two rocks glasses: rub the rim with an orange wedge, then dip into a plate of smoked sea salt.
- 5Fill the rimmed glasses with large ice cubes and pour the cold-brewed tea over. Garnish with a final strip of fresh orange peel, expressed over the glass first to release its oils.
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