Ingredients:

  • 4 bags white tea (or 2 tbsp loose-leaf Silver Needle)
  • 500 ml filtered water
  • 20 leaves fresh mint
  • 250 ml guava nectar
  • 120 ml freshly squeezed lemon juice
  • 45 ml agave syrup
  • 2 cups large ice cubes
  • 1 fresh guava, sliced for garnish

Instructions:

  1. Heat filtered water to 175°F (80°C). Pour over tea bags and half of the mint leaves. Steep for 5 minutes. Remove tea and mint leaves; allow the infusion to cool to room temperature.
  2. In a 1.5L pitcher, combine freshly squeezed lemon juice and the remaining 10 mint leaves. Use a wooden muddler to gently press the mint to release essential oils.
  3. Pour the guava nectar and agave syrup into the pitcher. Stir vigorously until the syrup is fully integrated and the mixture is uniform.
  4. Combine the cooled white tea infusion with the guava-lemon base. Stir well to integrate.
  5. Fill glasses with large ice cubes. Pour the lemonade over the ice and garnish with fresh guava slices and mint sprigs.