White Tea Sangria
- 4 heaping Tbsp. loose white tea (try White Peony or Silver Needle)
- 4 cups boiling water
- 1 bottle white wine, chilled
- 2 cups white grape juice, chilled
- 1 orange, washed and sliced
- 1 lime, washed and sliced
- 1 lemon, washed and sliced
- 2 kiwis, washed and sliced
- 1 peach, washed and sliced
- 1 apple, washed and sliced
- 6–12 berries, washed
- 6–12 grapes, washed
- Ice
Tools: teapot, jar or other heat-safe container, strainer, pitcher. Glass: collins, or wine goblets
In a teapot or jar, cover tea leaves with boiling water and steep for 4 minutes. Strain out leaves and let tea cool to room temperature, then chill in the refrigerator for several hours or overnight. Combine all ingredients in a large pitcher. Pour into ice-filled glasses. Makes 8 to 10 servings.
Note: Substitute any of the fruits with whatever fresh, seasonal fruits you have on hand. Also, you can use oolong tea instead of white tea, if desired. Choose a lightly oxidized/fermented oolong to complement the sangria’s fruity, floral flavors.
Source: Imbibe Magazine: Anthony Arnold, Remedy Teas, Seattle
