Tea Orchard Cooler

A refreshing, non-alcoholic highball that balances the tannic depth of cold-brewed oolong tea with crisp green apple, mellow pear, and a hint of basil for a layered, not-too-sweet experience. Built directly in the glass with no need for a shaker—perfect for easy preparation at home. Ingredients (for one drink): - 90 ml cold-brewed oolong tea (see below for method) - 45 ml cloudy apple juice (preferably tart, unfiltered) - 30 ml pear nectar (not syrup, ideally 100% juice) - 10 ml fresh lemon juice - 1 barspoon (5 ml) simple syrup (1:1 sugar and water) - 2 fresh basil leaves - 60 ml chilled soda water Glassware: - Highball glass Preparation: 1. To make cold-brewed oolong tea: Place 2 teaspoons (about 3 g) loose-leaf oolong tea in 250 ml cold water. Cover and refrigerate for 3–4 hours, then strain. Yields enough for about 2–3 servings. 2. In a highball glass, gently muddle the basil leaves with the simple syrup to release aroma—avoid intense crushing. 3. Add the cold-brewed oolong, apple juice, pear nectar and lemon juice to the glass. 4. Fill the glass with ice cubes. 5. Top with chilled soda water and gently stir to combine. 6. Garnish with a thin fan of apple slices and a small basil sprig tucked next to the ice. This cooler offers a brisk, fruit-forward taste with herbal lift and a long, dry finish—invigorating, not cloying, and perfect for a warm day.