Hong Kong Lemon Tea 港式檸檬茶

Name: Hong Kong Lemon Tea 港式檸檬茶
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1-2 bags Orange Pekoe, Ceylon or Earl Grey tea; 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))

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 12

hong kong lemon tea

Ingredients

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1-2 bags Orange Pekoe, Ceylon or Earl Grey tea330 ml Water ((95˚C or 203˚F))4 slices Lemon30 ml Simple syrup ((one part sugar to one part water. Heat water, add sugar, stir until sugar dissolves))

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Instructions

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Step 1

Heat 350ml of water in a pot to 95˚C or 203˚F, turn off heat, add tea, cover.

Step 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

Step 3

Wash lemon and slice

Step 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

Step 5

Pour the tea into a cup, put lemon slices into the tea and add simple syrup

Step 6

If you are making iced lemon tea, wait for tea to cool before pouring it onto the ice