Passion Fruit Green Tea

Before you start

Passion fruit green tea is one of the most popular orders at bubble tea and fruit tea shops: jasmine or plain green tea brewed strong, shaken hard with ice, sweetened and finished with tart, seedy passion fruit pulp. The seeds stay in, adding crunch and a dramatic look in a clear cup. A thin slice of lemon or lime is common on top.

Two details separate a good shop-style cup from a flat one. First, brew the tea at roughly double strength, since shaking with ice dilutes it significantly. Second, keep the water for green tea below boiling, or the brew turns bitter and drowns out the fruit. Sweetness is a personal choice; shops usually offer levels from none to full, and this recipe uses a middle setting you can adjust.

Ingredients

• 6 g (2 tsp loose or 3 bags) jasmine green tea or other green tea
• 200 ml (¾ cup + 1 tbsp) water — at 80°C (176°F)
• 2 ripe passion fruit — about 40 ml (2½ tbsp) pulp with seeds
• 20 to 30 ml (4 to 6 tsp) simple syrup (1:1) — to taste
• 1 cup (about 150 g) ice cubes — for shaking, plus more for serving
• 1 thin lemon slice — optional

Method

1. Heat the water to 80°C (176°F). Without a thermometer, boil it and let it stand off the heat for about 3 minutes.
2. Pour the water over the tea and steep for 3 minutes. Strain it into a jug and let it cool for 2 to 3 minutes so it does not melt all the ice at once.
3. Halve the passion fruit and scoop the pulp and seeds into the shaker. Choose fruit with wrinkled, heavy skin; it is the ripest and sweetest.
4. Add the tea, the simple syrup and the cup of ice. Seal and shake hard for 10 to 15 seconds, until the shaker is very cold and the tea is foamy on top.
5. Fill the glass with fresh ice and pour in the shaken tea, seeds and all. Lay the lemon slice on top and serve with a wide straw or a spoon for the seeds.

Tips for success

• A teaspoon of honey or a pinch of sugar shaken with the pulp first helps break up the jelly sacs around the seeds and spreads the flavor evenly.
• For a less seedy drink, press half the pulp through a strainer and add only the juice, keeping the rest for crunch.
• Taste the tea concentrate before shaking. If it is already bitter, the shake will not fix it, so adjust the water temperature next time.

Substitutions

Fresh passion fruit

Frozen passion fruit pulp or purée works well and is often sharper. Use 40 ml and taste for sweetness, since some brands are sweetened.

Jasmine green tea

Four Seasons oolong gives a more floral, rounder base that many shops also use. Black tea makes a richer drink with less of the fresh grassy note.

Simple syrup

Honey syrup (equal parts honey and warm water) gives a floral sweetness that suits the fruit. Passion fruit syrup can replace both pulp and syrup, though it is much sweeter.

Variations

Passion fruit green tea with boba

Add 50 g of cooked tapioca pearls or coconut jelly to the glass before pouring in the shaken tea.

Sparkling passion fruit tea

Shake the tea, pulp and syrup with ice, strain into a glass of fresh ice and top with 60 ml of soda water.

Troubleshooting

The drink tastes bitter

The water was too hot or the tea steeped too long. Keep to 80°C (176°F) and 3 minutes, and remove the leaves promptly.

It tastes watery

The tea was too weak or poured hot over all the ice. Brew at the full strength, let it cool briefly and shake with fresh ice.

The fruit flavor is faint

The passion fruit was underripe, with smooth skin. Use wrinkled, fragrant fruit or add a little more pulp.

Storage

Drink right after shaking; the foam and ice texture fade quickly. You can brew the tea concentrate ahead and refrigerate it for up to 1 day. Keep scooped passion fruit pulp covered in the fridge for up to 2 days.

Safety notes

Green tea contains caffeine, usually less than coffee. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults, though sensitivity varies.