Precise Recipe List for Popular Lemon Teas (Based on making one ~500ml cup)

Before starting, prepare a core ingredient: Rock Sugar Syrup.

• Homemade Method: Use a 1:1 ratio of rock sugar/white sugar to water (e.g., 200g sugar + 200ml water). Heat gently until the sugar dissolves. Let cool completely before use. You can make a batch and store it in the refrigerator.

1. Classic Hand-Pounded Signature Lemon Tea (Hong Kong Style/Ceylon Tea Base)

This is the foundation for all lemon teas. Master this ratio first.

• Scented Lemon (Citron): 40-50 grams (approx. 4-5 slices, about 0.5cm thick)

• Ice Cubes: 150 grams (for pounding) + approx. 150 grams (for shaking and serving)

• Strong Brewed Tea: 150ml (Recommended: Ceylon Black Tea. Brewing ratio 1:40, e.g., 15g tea leaves with 600ml hot water, steep for 8-10 minutes then filter. This yields ~450ml tea, enough for 3 cups)

• Rock Sugar Syrup: 35-45ml (This is for "standard" sweetness. Adjust between 25ml - 50ml based on preference)

• Method:

  1. In a shaker tin, add the lemon slices and 150g of ice cubes. Pound with a muddler until the ice breaks and the lemon fragrance is released.

  2. Pour in the 150ml of tea and 35-45ml of sugar syrup.

  3. Add the remaining ~150g of ice cubes.

  4. Cover and shake vigorously 10-15 times to mix thoroughly and create foam.

  5. Pour into the serving cup. Garnish the rim with a lemon slice.

II. Creative Fruit & Specialty Tea Base Series

Build upon the base recipe by swapping the tea or adding fruit.

1. Ya Shi Xiang (Duck Shit Aroma) Lemon Tea

• Formula Change: Replace the tea base with 150ml of brewed Ya Shi Xiang Oolong tea. Brew method is the same (ratio 1:40, 95°C water, steep for 8 mins). Lemon, sugar, and ice ratios remain identical to the signature version.

• Characteristics: More complex tea aroma with unique floral/fruity notes and a sweet aftertaste.

2. Passion Fruit Lemon Tea

• Formula Change:

  • After pounding the lemon, add 30-40g of passion fruit pulp (approx. 1 fruit) to the shaker.

  • Increase the sugar syrup to 40-50ml due to the high acidity of passion fruit.

  • The tea base can be jasmine green tea or Ceylon black tea.

• Characteristics: Richer sweet and sour layers, intense fruit flavor.

3. Thai Green Lemon Tea

• Core Change: Use Thai (Cha Tra Mue) Green Tea.

• Formula Change:

  • Tea Base: 150ml. Different Brew Method: Use a 1:15 ratio of Thai green tea powder to hot water (e.g., 20g powder with 300ml water). Stir well and then filter out the grounds.

  • Add 5-6 fresh mint leaves to be pounded with the lemon and ice.

  • Sugar syrup around 30-40ml.

• Characteristics: Vibrant green color, refreshing minty coolness, very exotic.

III. Specialty Flavor Series

1. Salty Lemon Seven-Up (Non-Tea)

• Preserved Salty Lemon: 1 whole (or substitute with fresh lime wedges + a small pinch of salt)

• 7-Up/Sprite: ~350ml

• Ice Cubes: Full cup

• Method: Muddle the salty lemon at the bottom of the cup. Fill the cup with ice. Slowly pour in the 7-Up.

2. Lemon Iced Coffee

• Espresso Coffee: 30-40ml (1 shot)

• Lemon Juice: 15-20ml (juice from about half a yellow lemon, ensure no peel/pith)

• Rock Sugar Syrup: 20-30ml

• Ice Cubes: Full cup

• Plain Water/Sparkling Water: ~200ml

• Method: Add ice to the cup. Pour in the sugar syrup, lemon juice, water, and finally the coffee. Stir gently to combine.

Core Parameters Summary Table

Tips:

• Sweetness: The listed syrup amounts are a "standard sweet" reference. Adjust by ±10ml based on the lemon's acidity and personal taste.

• Ice: Ice is crucial for pounding, chilling, and dilution. Do not reduce the amount, or the drink will be too strong and bitter.

• Lemon: Avoid over-pounding the white pith, as it releases bitterness.

• Tea: Brewed tea must be cooled rapidly to lock in aroma and avoid astringency; never let it stew.