This craft kombucha mocktail requires a bit of prep work, but the results are spectacular. Check it out:
Step 1: Make the tea
Heat water to 190 ̊F. Steep for 4 minutes. Decant fully. (You know, how you make tea.) Allow to cool before drink assembly.
Step 2: Make jasmine syrup
Infuse 6 grams tea in 13 1/2 ounces (400 mL) filtered water at 180 ̊F for 3 minutes. Strain and decant fully into a small saucepan portioned with agave and set over medium-low heat; stir to combine. Return temperature to 180 ̊F then turn off heat and add remaining 6 grams tea. Cover and infuse for 3 minutes; decant fully. Allow to cool before drink assembly.
Step 3: Assemble The Screaming Phoenix
Line inside of 16-ounce glass with 2 lemon wheels and fill with ice. Add 3/4 ounce jasmine syrup and 7 ounces NessAlla Traditional Oolong Kombucha. Top slowly with 3 ounces brewed tea to maintain layers. And enjoy!
This recipe is inspired by Rishi Tea.