Naturally creamy Jin Xuan, chilled quickly and lengthened with ripe melon. Honeydew follows the tea’s soft milky texture, while basil stays quiet in the background.
WHAT YOU NEED
6 g Milky Oolong 300 ml filtered water at 90°C
Ice
40–50 ml strained honeydew juice
2 small basil leaves
HOW TO MAKE IT
1. Brew 6 g Milky Oolong in 300 ml water at 90°C for 2 minutes.
2. Fill two glasses generously with ice.
3. Strain the hot tea directly over the ice to chill it quickly.
4. Add 20–25 ml strained honeydew juice to each glass.
5. Add one small basil leaf to each glass and stir once, gently.
6. Serve straight away.
BESIDE THE GLASS
This works well with mild fresh cheese, melon with a little sea salt, delicate pastries or a light breakfast. Avoid strongly flavored food that would cover the tea’s soft texture.
SERVING NOTE
Use ripe, fragrant honeydew and strain the juice well. Basil should be barely there: one leaf is enough. The point is to make the Jin Xuan feel even more creamy and cooling, not to turn it into a melon-basil drink.
