Lychee Jasmine Iced Tea

Before you start

This is the floral, fruity iced tea found on many bubble tea menus: fragrant jasmine green tea shaken hard with lychee syrup until frothy, poured over ice and topped with chunks of lychee. The pairing works because lychee has its own rose-like perfume that sits right alongside jasmine blossom.

The tea is the delicate part. Green tea brewed with boiling water or steeped too long turns harsh and drying, which flattens the flower notes. Brew it with cooler water, double strength, for just a few minutes, then shake it over ice to chill and dilute it at once. Canned lychees are convenient and their syrup does the sweetening; fresh lychees taste brighter but need a simple syrup.

Ingredients

• 8 g (about 3 tsp) jasmine green tea, loose leaf — or 4 bags
• 400 ml (1⅔ cups) water, heated to 80°C (176°F)
• 120 ml (4 oz) lychee syrup from the can — or 60 ml simple syrup if using fresh lychees
• 10 to 12 canned lychees in syrup, drained — or fresh lychees, peeled and pitted
• 10 ml (2 tsp) fresh lemon juice — optional
• 2 cups ice cubes — plus more for serving

Method

1. Heat the water to about 80°C (176°F). Without a thermometer, boil it and let it rest uncovered for 3 to 4 minutes.
2. Pour the water over the jasmine tea and steep for 3 minutes. Strain at once. The tea should be pale gold and smell strongly of jasmine.
3. Let the tea cool for 5 minutes. Hot tea in the shaker melts the ice too fast and makes a weak drink.
4. Put 4 lychees in the shaker and press them lightly with the muddler to release juice.
5. Add the warm tea, lychee syrup, lemon juice and a cup of ice. Seal and shake hard for 15 seconds, until a pale foam forms.
6. Fill two tall glasses with ice and the remaining lychees. Strain the tea over them, spooning a little of the foam on top.

Tips for success

• Taste the canned syrup first. Brands vary in sweetness; adjust the amount before shaking.
• Brew the tea strong. The ice in the shaker dilutes it by about a third.
• Shaking matters for texture. It creates the fine foam that bubble tea shops are known for and chills the tea instantly.
• Choose jasmine tea with whole leaves or pearls. Dusty bagged tea turns bitter quickly in a strong brew.

Substitutions

Jasmine green tea

Oolong or a light black tea such as Ceylon works. Black tea makes a deeper, less floral drink; brew it at 95°C (203°F) for 3 minutes.

Canned lychee syrup

Lychee puree or juice adds more body. If using fresh fruit, blend 6 lychees with 60 ml simple syrup and strain.

Lemon juice

Lime juice is sharper. A teaspoon of rose syrup leans into the floral side instead of adding acidity.

Variations

Lychee jasmine with jelly

Add cubes of lychee or coconut jelly to the glass before the ice.

Lychee jasmine sparkler

Shake the tea and syrup, strain over ice and top with 60 ml soda water.

Lychee rose

Add 5 ml rose syrup to the shaker for a stronger floral note.

Troubleshooting

The tea tastes bitter or drying

The water was too hot or the steep too long. Keep to 80°C and 3 minutes.

The drink is weak and watery

The tea went into the shaker too hot. Cool it for a few minutes, or brew it with less water.

No lychee flavor comes through

Add more syrup and muddle the fruit harder. A few drops of lemon also make the fruit taste more vivid.

Storage

Serve immediately after shaking; the foam collapses and the tea darkens within an hour. Brewed jasmine tea keeps in the refrigerator for 1 day. Leftover canned lychees in their syrup keep in a covered container in the fridge for 3 to 5 days.

Safety notes

Jasmine green tea contains caffeine, usually less per cup than coffee. The FDA cites 400 mg per day as an amount not generally associated with negative effects for most healthy adults.