Olong Dao Cam Sa (Peach Orange Lemongrass Oolong) Recipe

Name: Olong Dao Cam Sa (Peach Orange Lemongrass Oolong) Recipe
Total time: 40 min
Yield: 1 servings
Cuisine: Vietnam
Ingredients: Oolong tea 50 g; bruised lemongrass 280 g; boiling water 3 litres; crushed ice 1 kg; roasted salt 7.5 ml; kOBE Monk Fruit Blend syrup 10 ml per glass; homemade peach jam 10 ml per glass; instant peach tea powder 10 g per glass; fresh orange sliced 3 to 5mm thick; preserved peach 3 pieces per glass; ice cubes

Sweets and drinksDrinksVietnamabout 40 minutes

Olong dao cam sa layers three scents in one glass: lightly tannic oolong, warm lemongrass and soft sweet preserved peach. A muddled slice of orange at the bottom releases a sharp citrus note with every stir.

The hardest part is steeping the lemongrass with the tea while keeping the liquid clear. Taking the seeds out of the orange before muddling is the decisive step, because a broken seed turns the whole glass bitter. A common slip is pressing the lemongrass too hard, which clouds the tea and leaves sediment, so strain it carefully once it has cooled.

This batch weighs about 3.5kg, at roughly 13 calories per 100g.

Nutrition (this recipe makes 1 serving)

12.9kcal

0.3gprotein

0.1gfat

0.6gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 1 serving. The final steps make exactly 1 serving, to drink while it is still cold. Keep the remaining lemongrass tea base refrigerated and mix more glasses through the day.

Ingredients for the batch

Oolong tea 50 g
bruised lemongrass 280 g
boiling water 3 litres
crushed ice 1 kg
roasted salt 7.5 ml
kOBE Monk Fruit Blend syrup 10 ml per glass
homemade peach jam 10 ml per glass
instant peach tea powder 10 g per glass
fresh orange sliced 3 to 5mm thick
preserved peach 3 pieces per glass
ice cubes

Method

Cook the peach jam: blend 176g of peach flesh until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the peach to hand temperature, scatter in the pectin mixture, stir well, hold a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the blend with a pinch of salt, take it off the heat to cool for 5 minutes and stir in 6ml of lime juice. This makes about 200g of jam, of which each glass uses 10ml, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
Trim the base and the tough leaves from 280g of lemongrass, wash it, bruise it and tie it into a bundle. Wash the orange, slice it 3 to 5mm thick and pick out the seeds so it does not turn bitter. Cut the preserved peach into 6 pieces.
Put 50g of oolong tea in a cloth bag, 280g of bruised lemongrass and 3 litres of boiling water into a brewing pot, press 15 to 20 times, then cover and steep for 20 minutes.
Press again 15 to 20 times, wring out and remove the tea bag and the lemongrass. Add 1kg of crushed ice and 7.5ml of roasted salt, stir to cool it quickly, then strain out the lemongrass sediment to collect about 3.8 litres of lemongrass tea base.
For a 500ml glass: put 1 orange slice in the glass and muddle it with a pestle.
Add 150ml of lemongrass oolong base, 10ml of kOBE Monk Fruit Blend syrup, 10ml of peach jam and 10g of instant peach tea powder, and stir well.
Fill the glass almost to the top with ice, arrange 3 pieces of preserved peach on top, and garnish with 1 thin orange slice and 2 diagonally cut pieces of lemongrass.

Tips

Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
Take every seed out of the orange before muddling so the glass does not turn bitter.
For a clearer tea, keep the lemongrass separate: blend 200g of lemongrass with 300ml of cold water and 5ml of lime juice, press out 280ml of lemongrass juice and use 10ml per glass.
Crushed ice added right after the steep drops the temperature fast and holds the oolong aroma.
Decant the lemongrass tea base into a sealed bottle, keep it chilled and use it the same day.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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