Tra oi hong gives a soft pink glass scented with ripe guava over a gentle jasmine tea base. The guava reads clearly without turning sharp, balanced by a little orange juice.
The hardest part is steeping the jasmine for exactly seven minutes, since going over loses the floral note. Leaving the lid off while it steeps keeps the colour bright and the scent alive. A common slip is shaking too long, which melts the ice and leaves the glass watery.
This batch weighs about 490g, at roughly 5 calories per 100g.
Method
Cook the guava jam: blend 176g of pink guava flesh until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the guava 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 this glass uses 30ml, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
Weigh out exactly 10g of jasmine tea into a filter bag, set it in a brewing pot and pour in 400ml of boiling water at about 90 to 95 degrees C, leaving the lid off for a 7 minute steep.
Press the tea bag gently with a pestle 2 to 3 times, then lift it out and keep the tea base.
Put 30ml of guava jam, 20ml of kOBE Monk Fruit Blend syrup, 30ml of orange juice, 100ml of jasmine tea base and ice cubes into a shaker.
Shake for about 5 to 6 seconds, just enough for everything to combine.
Pour into a glass, add 1 scoop of pearl tapioca boba on top and garnish with a few slices of fresh guava.
Tips
Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
If the guava jam is thin, stir all of it into the glass and the guava still comes through clearly.
The jasmine tea base is best cooled naturally and used within 8 hours.
Leaving the lid off while the jasmine steeps holds the bright colour and the floral scent.
The shake runs 5 to 6 seconds, as longer melts the ice and waters the tea down.
Pink guava with a green skin flushing yellow, giving slightly under gentle pressure, is the most fragrant.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.