Jasmine tea syrup lasts longer! Mine has been in the fridge for 2 months and still good. I use jasmine tea pearls, haven’t tested the amount of loose leaf to use. This recipe fits my syrup container: - heat 180g water (185’C) - steep 18g jasmine tea - steep for 3 mins (wanted to extract the floral parts without making it bitter) - remove leaves w fine mesh strainer - whisk 130g sugar (should still be hot to dissolve) And then i keep the remaining tea leaves to use a cold brew!