Steep 1 Organic Imperial Oolong teabag in 4 oz/236 ml of hot water (87ºC/188ºF is ideal).
Let steep for 2 minutes, remove and cool.
Muddle the mint leaves and several of each berry in the bottom of a Collins glass.
Fill the glass ½ to ¾ full with ice.
Mix whiskey with simple syrup.
Pour over ice.
Squeeze a quarter of a lime’s worth of juice in (half if you like it tart).
Fill with Organic Imperial Oolong tea and enjoy!
Combine sugar, 1 cup of water and mint in a small saucepan.
Cook over medium heat, stirring occasionally until the sugar is dissolved.
Remove from heat and cool.
Strain through a sieve.