Shaken tea
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3 Servings
75 Minutes
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Inspiration
After last week's feast, I think the both of us could use something light and refreshing to turn down the heat. Thankfully, that's exactly what shaken tea is for!
This beverage was first popularized in 1980s Taiwan, a very muggy nation that shares a line of latitude with Hawaii. It was served as a way to humble the humidity; later, baristas started adding tapioca pearls to their tea concoctions, which is how we ended up with bubble tea.
The photo to the left is of a tea tincture I once served at my popup restaurant, Sweetland. It's an infusion of hibiscus tea, shaken with ice and simple syrup, floated with hibiscus tea, and topped with an edible flower petal. Try it for yourself—or, just stick to the classic: black tea with a splash of milk and a few drops of honey. And to learn more about this dish, check out this excellent blog post on my favorite tea company’s website!
- Steve
Ingredients
12g loose leaf tea
750ml filtered water, boiling
Cocktail shaker (or mason jar)
Lots of ice
Simple syrup (optional)
Method
Steep the tea for 8-10 minutes with boiling water, then refrigerate to cool for 1 hour.
Fill the cocktail shaker with ice and strain the tea into the shaker.
Add simple syrup to taste. (Optional)
Shake tea, syrup and ice for at least 30 seconds.
Remove the lids and pour.
Add a twist of orange peel for garnish. (Optional)
Enjoy!