Lychee Bloom Recipe

Brew tea

Bring 600 ml water to a boil (about 95–100°C). Remove from heat and steep 3 tsp black tea leaves for 4 minutes for a full-bodied base. Avoid over-steeping to prevent excessive bitterness.

Strain the tea leaves into a heatproof container. Let the brewed tea cool to room temperature for 15–20 minutes, then chill in the refrigerator until cold (about 20–30 minutes) or use chilled water to speed up cooling.

Prepare lychee syrup/puree

If using canned lychee in syrup, measure 60 ml of the syrup. For richer texture, mash 30 g of lychee flesh with a fork and combine with 30 ml syrup to make 60 ml total. If using fresh lychee, puree flesh and strain to remove fibers.

Prepare peach nectar/puree

If using store-bought peach nectar, measure 60 ml. If using fresh peaches, peel and chop one small peach, puree until smooth and strain if desired to yield 60 ml.

Combine 30 ml simple syrup and 10 ml fresh lemon juice in a small cup and stir. Adjust sweetness to taste — add up to 15 ml more simple syrup if you prefer sweeter fruit tea.

In a cocktail shaker or large jar, add 200 ml chilled brewed black tea, 60 ml lychee syrup/puree, 60 ml peach nectar/puree, the combined simple syrup and lemon juice, and a handful of ice (about 6–8 cubes / ~100 g).

Shake vigorously for 10–15 seconds to chill and slightly aerate the drink (or stir thoroughly in a pitcher if you don't have a shaker). Tasting: sample and adjust sweetness or acidity as desired.

Fill a tall glass with ice (about 150 g). Strain the mixed tea over the ice. Garnish with 2–3 peeled fresh lychees and 2 thin peach slices, and a sprig of mint if using.

Serve immediately. For a sparkling variation, top the finished drink with 60–90 ml chilled sparkling water and give a gentle stir.