Cold-Brew Shui Xian Oolong with Osmanthus and Orange
Cold-brewed Wuyi Shui Xian softened with fragrant osmanthus and fresh orange—a smooth, floral-roasted iced tea that's refreshing without losing its woody depth.
Cold-brewing transforms Wuyi Shui Xian into a remarkably smooth iced tea. Slow extraction in cold water coaxes out the oolong's orchid aroma and roasted sweetness while leaving behind the sharper tannins, giving you a mellow, full-bodied cup that's never bitter.
Dried osmanthus flowers are a classic companion to roasted oolong, lending an apricot-honey perfume that lifts the tea's woody base. A few slices of fresh orange add brightness and a subtle citrus sweetness that makes the whole drink feel sunlit.
Cold-brewing overnight is the secret. Hot-brewed Shui Xian poured over ice can taste flat and over-roasted, but cold extraction preserves the delicate aromatics and produces a clean, layered flavor that's wonderful on a warm afternoon.
Serve over plenty of ice with extra orange and a pinch more osmanthus floating on top. It's a refreshing, low-caffeine way to enjoy rock oolong's character in the heat—gently energizing and beautifully aromatic.
Ingredients
- 2 tbsp Wuyi Shui Xian oolong leaves
- 4 cups cold filtered water
- 1 tbsp dried osmanthus flowers
- 1/2 orange, sliced into rounds
- 1–2 tsp honey or agave (optional)
- Ice cubes
How to make it
- 1Combine the Shui Xian leaves and osmanthus in a large jar or pitcher.
- 2Add the cold water and orange slices, then cover.
- 3Refrigerate and cold-brew for 8–12 hours.
- 4Strain through a fine sieve, sweeten with honey or agave if desired, and serve over ice with fresh orange and a little osmanthus on top.
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