Shop style tra tac is brewed in one big batch so every glass tastes the same. Jasmine green tea steeped for the right time smells of flowers without turning harsh, and calamansi juice makes it a cool, sour drink.
The risk is the steep, since too long leaves the tea bitter and rough on the throat. Steep for exactly 20 minutes, lift the bag out at once and wring it dry to take every drop. A small pinch of salt in the jug is what rounds the whole batch out.
This batch weighs about 4kg, at roughly 7 calories per 100g.
Method
Put 50g of jasmine green tea in a cloth filter bag, set it in a brewing jug, pour over 3 liters of boiling water, cover and steep for 20 minutes.
Lift out the bag, wring it dry and stir in 7.5ml of salt to finish the tea base.
Stir 675g of kOBE Monk Fruit Blend into the jug until dissolved, pour in 315ml of calamansi juice and stir again.
Pour 170ml of the tea into a 500ml glass and fill it with ice cubes.
Halve a fresh calamansi or use the peel as garnish, and squeeze in half a fruit more for a sharper glass.
Tips
Steep for exactly 20 minutes and lift the bag out, because a longer steep leaves the tea harsh with a bitter finish.
kOBE Monk Fruit Blend dissolves slowly, so wait 5 minutes and stir again, which is what makes every glass equally sweet.
Calamansi juice goes in last with a gentle stir, since stirring hard while the tea is hot draws bitterness out of the peel.
Strain the juice to remove the seeds, as seeds left in turn the drink bitter.
A brewed jug keeps in the fridge for the day, since the jasmine aroma fades overnight.
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.