Hong Kong Lemon Tea 港式檸檬茶

🧂 Ingredients

• 1-2 bags Orange Pekoe, Ceylon or Earl Grey tea

  (if using loose leaf tea, use 1 tbsp tea leaves) For iced lemon tea, I suggest using 2 tea bags
• 330 ml Water

  (95˚C or 203˚F)
• 4 slices Lemon
• 30 ml Simple syrup

  (one part sugar to one part water.  Heat water, add sugar, stir until sugar dissolves)

Instructions

• 1 Heat 350ml of water in a pot to 95˚C or 203˚F, turn off heat, add tea, cover.
• 2 Turn the heat back on to simmer for 5 minutes and then turn the heat off again
  without uncovering.  Let the tea steep for a total of 15 minutes The key is to
  maintain the temperature at around 90˚C or 194˚F without going over 95˚C or
  203˚F
• 3 Wash lemon and slice
• 4 Prepare a container, preferably with a spout for tea pulling (I use a glass
  measuring cup).  Pour the liquid from the pot into the measuring cup and then
  pour the liquid back into the pot at a bit of a distance without spilling
  any.  Do this 4 times.  Remove and Discard teabags or tea leaves Tea pulling
  results in a smoother tea texture
• 5 Pour the tea into a cup, put lemon slices into the tea and add simple syrup
• 6 If you are making iced lemon tea, wait for tea to cool before pouring it onto
  the ice

Nutrition Info