Lychee Green Tea Recipe

Brew the green tea

Bring 480 ml water to about 80°C (just before boiling for green tea; if you don't have a thermometer, bring to a simmer and let sit 1 minute). Place 2 tsp green tea leaves in a teapot or heatproof container. Pour 480 ml hot water over the leaves and steep for 2–3 minutes for a bright, mild brew (3 minutes for stronger flavor). Do not over-steep to avoid bitterness. Strain leaves and transfer the brewed tea to a heatproof pitcher. Let cool to room temperature (about 15–20 minutes) or refrigerate to speed cooling.

Prepare lychee

If using canned lychees, reserve 60 ml of the canned syrup for sweetness (or use prepared lychee simple syrup). Chop 4 of the lychees roughly and set aside for blending. Reserve 2 whole lychees for garnish.

Make lychee purée

In a blender or small food processor combine the 4 chopped lychees and 15 ml fresh lemon juice. Add the 60 ml lychee syrup (or lychee simple syrup). Blend until smooth, about 20–30 seconds. If you prefer a smoother drink, strain the purée through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract liquid. Discard solids from the sieve.

Sweeten (optional)

Taste the lychee purée. If you prefer a sweeter beverage, stir in up to 10 ml honey or agave until dissolved. Remember the canned syrup adds sweetness already; adjust to taste.

Combine and chill

Pour the cooled green tea into the pitcher with the lychee purée and stir thoroughly to combine. Add ice cubes to the pitcher (or add ice to individual serving glasses) and stir to chill. Taste and adjust: add an extra 10–15 ml lychee syrup if you want more lychee flavor, or a splash of lemon juice if it needs brightness.

Serve

Pour the lychee green tea into two tall glasses filled with ice. Add one reserved whole lychee to each glass and garnish with two mint leaves on top. Optionally, bruise a mint leaf between your fingers first to release aroma. Serve immediately.