Cold-Brew Baozhong with Pear and Mint
Smooth cold-brewed Baozhong layered with fresh pear and a few mint leaves—a crisp, floral iced tea that tastes like a spring breeze.
Cold-brewing is the gentlest way to coax sweetness out of Baozhong. Slow extraction in cold water draws the floral lilac-orchid aroma and a silky natural sweetness while leaving any grassiness behind, producing a clean, refreshing iced tea with no astringency.
Fresh pear is the secret partner here. Its mild, honeyed juiciness echoes Baozhong's lightly sweet body, while a few mint leaves add a cool, fresh top note that makes the whole glass feel especially crisp on a warm day.
Patience is the only real ingredient. Steep the leaves in cold water in the fridge for several hours—overnight is ideal—then strain. The result is far smoother and more fragrant than hot-brewed tea that's simply poured over ice.
Serve this over plenty of ice, garnished with pear slices and mint. It's a clean, floral, lightly sweet refresher that suits the morning or early afternoon, when Baozhong's gentle lift is most welcome.
Ingredients
- 2 tbsp Baozhong oolong leaves (or 3 tea bags)
- 3 cups cold filtered water
- 1/2 ripe pear, thinly sliced
- 6–8 fresh mint leaves
- 1 tsp honey or light syrup (optional, to taste)
- Ice cubes
How to make it
- 1Place the Baozhong leaves in a jar or pitcher and pour in the cold filtered water.
- 2Add half of the pear slices and a couple of mint leaves, then refrigerate 6–10 hours (overnight is ideal).
- 3Strain out the leaves and fruit through a fine sieve, pressing gently. Stir in honey or syrup if you'd like a touch more sweetness.
- 4Fill glasses with ice, pour over the cold-brew, and garnish with the remaining fresh pear slices and mint leaves.
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