Cold-Brewed Dong Ding with Lychee and Mint
Cold-brewed Dong Ding oolong layered with fresh lychee and mint over ice—a silky, fragrant cooler that captures Taiwan in a glass.
Cold-brewing Dong Ding unlocks a different side of this tea—its buttery quality becomes almost creamy, the floral notes turn into pure perfume, and there's zero bitterness. It's the smoothest iced tea you'll ever make.
Fresh lychee is the perfect partner. Its juicy, rose-like sweetness amplifies the tea's floral character while adding a tropical dimension that screams summer in Taiwan.
A few leaves of fresh mint brighten everything up. They add a cool, herbal contrast to the tea's richness without overpowering its delicate flavors.
Make the cold brew overnight and assemble in minutes. This is the drink you want waiting in the fridge on a sweltering afternoon—elegant enough for guests, refreshing enough to drink by the liter.
Ingredients
- 3 tbsp Dong Ding oolong loose leaf
- 3 cups cold filtered water
- 6 fresh lychees, peeled and halved (or canned, drained)
- Fresh mint leaves
- 1 tbsp honey or simple syrup (optional)
- Ice cubes
How to make it
- 1Cold-brew: add loose leaf tea to cold water in a jar or pitcher. Refrigerate 8–12 hours.
- 2Strain tea through a fine sieve. Stir in honey or simple syrup if desired.
- 3Place lychee halves and a few mint leaves in 2 tall glasses.
- 4Fill glasses with ice. Pour cold-brewed Dong Ding over the top.
- 5Garnish with extra mint and a lychee on the rim. Serve immediately.
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