Sparkling Oriental Beauty is made by infusing the tea directly in sparkling mineral water — no hot brewing and no topping up afterward. The slow cold infusion keeps the tea smooth while the carbonation lifts its natural honeyed, floral and ripe-fruit character.
WHAT YOU NEED
5 g Oriental Beauty Oolong
300 ml chilled Perrier sparkling mineral water
Optional: use Perrier Lime instead for a brighter citrus kick
HOW TO MAKE IT
1. Place the tea leaves in a clean airtight bottle.
2. Slowly pour in the chilled Perrier, leaving a little space at the top, and seal immediately to keep as much carbonation as possible.
3. Refrigerate for 20–24 hours. Strain carefully and serve very cold in wine glasses.
For the lime version, repeat exactly the same method using Perrier Lime rather than adding lime afterward.
BESIDE THE GLASS
Keep the pairing simple: fresh stone fruit, mild creamy cheese, salted nuts, or a light aperitif plate.
SERVING NOTE
Do not add ice unless needed; serving it straight from the refrigerator preserves the texture and bubbles best.
The plain Perrier version lets Oriental Beauty lead. Perrier Lime gives it a sharper, brighter kick.
