Hong Kong Lemon Tea 港式檸檬茶
Hong Kong Lemon Tea 港式檸檬茶 recipe just like you'd find at a Hong Kong cafe using Orange Pekoe, Ceylon or Earl Grey.
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
- Heat 350ml of water in a pot to 95˚C or 203˚F, turn off heat, add tea, cover.
- 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 - Wash lemon and slice
- 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 - Pour the tea into a cup, put lemon slices into the tea and add simple syrup
- If you are making iced lemon tea, wait for tea to cool before pouring it onto the ice
Nutrition
Calories: 7kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 3mgPotassium: 5mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Tried this recipe?Let us know how it was!