How to unlock the ultimate flavor of litchi black tea?

YuanJia131

Legend has it that lychee black tea was once a secret remedy for cooling off among imperial concubines in the Qing Dynasty. Today, it has become a sought-after "China-Chic" tea beverage among young people, connecting ancient and modern taste memories from teahouses to coffee shops, from handmade workshops to viral livestreams.

Selecting Tea: The Raw Materials Are the Soul

For the black tea base, we recommend Yunnan Dian Hong or Guangdong Ying Hong. The former boasts a rich fruity aroma, while the latter offers a lingering honey fragrance, perfectly complementing the sweetness of lychee.

For the "lychee flavor," the term "essence" must be used.

The lychee flavor is primarily derived from natural infusion techniques (fermenting fresh lychees with tea leaves), rather than artificial essence blending, resulting in a clearer tea infusion and a more enduring aftertaste.

Brewing: The Art of Temperature and Time

Hot Beverage: Brew with 85°C hot water for 3 minutes. The sweet aroma of lychee rises with the steam, filling your mouth with the warmth of southern winds.

Cold brew: Place tea leaves and lychee flesh in cold water and refrigerate for 6 hours. The fruit aroma becomes more refreshing, as if biting into a chilled lychee.

Creative Drinking Method: Add a spoonful of honey, a few mint leaves, or pair it with a lemon slice for a sweet and sour combination that instantly awakens summer laziness.