← Nouns Cooking · Chinese

Ingredients

• 2 tbsp loose Ceylon black tea (or 4 tea bags)
• 500 ml boiling water
• 3 tbsp Sugar
• 3 tbsp Water
• 1 Lemon, thinly sliced, seeds removed
• 2 tsp lemon juice
• Ice

Method

1. Pour the boiling water over the tea and steep for 5–7 min to make a very strong brew. Strain, then cool and chill for at least 1 hour.
2. Heat the sugar and water in a small pan for 1–2 min, stirring, until the sugar dissolves. Cool.
3. Divide the lemon slices between two tall glasses and pound them a few times with a spoon to release the juice and oils from the peel.
4. Fill the glasses with ice, add the lemon juice and syrup to taste, then pour over the cold tea. Stir and keep mashing the lemon as you drink.

Tips

• Chilling the tea before adding ice keeps it strong rather than watery.
• Contains caffeine.

Sources

Written in our own words after cross-checking these recipes:

Sift & Simmer Carmy The Hong Kong Cookery