Inspired by the Californian love for orchard fruits and floral teas, this recipe blends the honeyed aroma of Honey Orchid DanCong oolong with juicy peach and delicate jasmine blossoms. The result is a lush, garden-like infusion that’s both comforting and elegant.

Tip: Works beautifully with our tea bags — every variety brings a unique twist.

4–6 hours (cold brew) / 1 minute (hot brew)

1. Slice 3–4 pieces of ripe yellow peach.
2. Add 2–3 fresh jasmine blossoms (or food-grade dried jasmine).
3. Lightly bruise the peach slices to release juice.
4. Add 2.5g Honey Orchid DanCong oolong (loose leaf) or 1 tea bag.
5. Hot Brew Option: Steep in 95°C water for 1 minute, then shake with ice.
6. Cold Brew Option: Add room-temperature water and refrigerate for 4–6 hours.
7. Strain and serve over ice with peach slices and a jasmine flower for garnish.