Peachy Keen Oolong Tea

$7.00

OOLONG TEA | MODERATE CAFFEINE | RIPE PEACH

Peach, properly ripe, on an oolong base, dark enough to carry it. Smooth start to finish, no thinning out halfway down. Make a pitcher and watch how fast it goes.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

oolong tea, apple, peach, marigold flowers, all natural peach flavor

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“Hold the cup. Drop the day.
That’s the whole exchange.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

Every summer we fill a pitcher with cold water, drop the leaves in, and leave it in the fridge overnight. By morning it is the easiest iced tea we make, and the whole thing has turned into a ritual we look forward to. We do the same with Fruity Apricot Green Tea, so if peach and apricot are both your thing, they are worth having side by side. And if you want those peach notes in a warm cup instead, Apricots and Peaches Organic Black Tea is what we recommend next.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of water at 195 degrees. Steep 3 to 5 minutes. Oolong takes hotter water and a longer steep than green tea.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of water at 195 degrees. Steep 3 to 5 minutes and pour over a full glass of ice. The extra leaf covers what the ice waters down.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 6 to 8 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Peach Oolong Tea

Orange Oolong Cookies

Makes about 3 dozen cookies

Slice-and-bake shortbread-style cookies infused with finely powdered Peachy Keen Oolong tea and fresh orange, finished with a bright citrus glaze.

Ingredients

  • 3 cups all-purpose flour
  • 1¾ cups powdered sugar, divided
  • 1 tbsp Peachy Keen Oolong Tea, lightly powdered
  • ½ tsp Himalayan pink salt
  • 1 orange, zested and juiced
  • 1 cup extra virgin olive oil

Instructions

  1. Whisk together the flour, powdered sugar, powdered tea leaves, salt, orange zest, and orange juice in a medium bowl.
  2. Gradually stir in the olive oil until a soft dough forms.
  3. Divide the dough into two logs, wrap, and chill for at least an hour.
  4. Slice the chilled dough into discs, place on a baking sheet, and bake at 350°F for 18 to 20 minutes.
  5. Mix the remaining powdered sugar and orange juice to form a thick glaze.
  6. Drizzle the glaze over the cooled cookies and let set before serving.

Download the printable recipe card (PDF)