There’s something almost magical about the first taste of lychee iced tea on a sweltering afternoon. The way the floral sweetness of lychee dances with the bold depth of black tea, finished with just a whisper of citrus—it’s like summer in a glass. I still remember the first time I tried it at a little roadside stand in Thailand, the ice clinking against the glass as the vendor handed it to me with a smile. That moment sparked my love affair with this drink, and now I’m sharing my perfected version with you.
Why This Recipe Works
- A symphony of flavors: The lychee’s delicate perfume meets the robustness of tea, creating a drink that’s both refreshing and complex.
- Endlessly adaptable: Prefer it less sweet? Swap the sugar for honey. Want a lighter touch? Use green tea instead of black.
- As pretty as it is tasty: Garnished with fresh lychee slices or a sprig of mint, it’s the kind of drink that makes even a casual Tuesday feel like a celebration.
Essential Ingredients & Tools
Ingredients for the Tea Base
- 4 cups water: Filtered is best—it lets the tea’s true flavor shine without any off-notes.
- 4 black tea bags: I love the malty depth of Assam here, but feel free to experiment. A Jasmine Green Tea can add a lovely floral twist.
- ½ cup granulated sugar: This is just a starting point. Taste as you go—sometimes I dial it back and let the lychee’s natural sweetness lead.
Ingredients for the Lychee Infusion
- 1 cup lychee juice: If you can’t find pure juice, canned lychee syrup diluted 1:1 with water works in a pinch.
- ½ cup fresh lychee flesh, chopped: There’s something about biting into a piece of lychee mid-sip that feels like a little surprise.
- 1 tbsp lemon juice: This is the secret weapon—just enough to brighten everything up without stealing the show.
Ingredients for Serving
- Ice cubes: Big ones are best—they melt slower and keep your tea from getting watery.
- Fresh mint or lychee slices: Because we eat (and drink) with our eyes first.
Tools You’ll Need
- Medium saucepan: For brewing the tea evenly.
- Fine-mesh strainer: Handy if using loose-leaf tea or straining out pulp.
- Pitcher: For mixing and chilling. A glass one won’t absorb odors.
- Wooden spoon: For stirring—it just feels right.
Serves 4 | Prep: 10 minutes | Cook: 5 minutes | Chill: 1.5 hours
How to Make Lychee Iced Tea
- Brew with care: Bring 4 cups water to a rolling boil, then take it off the heat. Add 4 black tea bags and let them steep for exactly 4 minutes—any longer and you risk bitterness. Stir in ½ cup granulated sugar while the tea is still warm so it dissolves completely.
- Cool it down: Let the tea come to room temperature before refrigerating. I learned the hard way that skipping this step leads to a watery tea from all the condensation.
- Add the lychee: Once the tea is chilled, stir in 1 cup lychee juice, ½ cup chopped lychee flesh, and 1 tbsp lemon juice. I like to gently crush a few lychee pieces to release their juices—it’s like unlocking extra flavor.
- Let it mingle: Pop it back in the fridge for 30 minutes. This short rest lets the flavors get to know each other, resulting in a more harmonious sip.
- Serve with style: Fill your glasses with ice cubes, pour over the tea, and garnish with fresh mint or lychee slices. If you really want to impress, chill the glasses first—it’s those little touches that make all the difference.
Pro Technique
- Cold-Brew Your Tea: For the smoothest, least bitter tea, try cold-brewing. Just steep the tea bags in cold water in the fridge overnight. The result is a mellower, naturally sweeter base that lets the lychee shine.
- Toast Your Tea Leaves: If you’re using loose-leaf tea, try dry-toasting the leaves in a pan for a couple of minutes. It brings out a nutty, caramelized depth that pairs beautifully with lychee’s sweetness.
- Shake It Up: For a frothy, almost cocktail-like texture, shake the tea with ice in a cocktail shaker before serving. It’s a fun trick that adds a bit of theater to your drink.
Perfect Pairings
Complementary Dishes
- Thai green curry: The tea’s sweetness balances the heat, while its floral notes echo the curry’s aromatics. Serve chilled to contrast the curry’s warmth.
- Vietnamese spring rolls: The clean, crisp flavors of the rolls are the perfect foil to the tea’s fruity brightness.
Drinks
- Semi-sweet Riesling: The wine’s honeyed notes mirror the lychee’s sweetness, creating harmony.
- Sparkling Water with Lime: For a non-alcoholic option, bubbles and citrus reset the palate between sips.
Something Sweet
- Mango pancakes: The tea’s tropical flair complements mango’s lush sweetness. Drizzle pancakes with lychee syrup for cohesion.
- Coconut Macaroons: Their chewy texture and toasty coconut flavor contrast the tea’s lightness.
Storage & Freshness Guide
Keep your lychee iced tea in a glass pitcher in the fridge for up to 3 days. The lychee pieces will soften over time, so I like to add fresh ones when serving. If you want to freeze it, skip the fruit and just freeze the tea base in ice cube trays—perfect for chilling future batches without dilution.
Chef’s Wisdom
This lychee iced tea is more than just a drink—it’s a little escape, a way to bring a touch of the tropics to your table no matter where you are. The first time I made it at home, I closed my eyes after the first sip and was instantly transported back to that roadside stand in Thailand. I hope it brings you as much joy as it’s brought me. Cheers to sweet, refreshing moments!
Lychee Iced Tea: A Sip of Summer Magic
Make the perfect Lychee Iced Tea at home! This refreshing recipe combines floral sweetness with bold tea and a hint of citrus. Get the recipe now!
Ingredients
For the Tea Base
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4 cups water
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4 black tea bags
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½ cup granulated sugar
For the Lychee Infusion
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1 cup lychee juice
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½ cup fresh lychee flesh (chopped)
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1 tbsp lemon juice
For Serving
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Ice cubes
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Fresh mint or lychee slices
Instructions
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Bring 4 cups water to a boil, then remove from heat. Add 4 tea bags and steep for 4 minutes.01
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Stir in ½ cup sugar until dissolved. Let cool to room temperature.02
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Refrigerate tea for 1 hour.03
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Add 1 cup lychee juice, ½ cup chopped lychee, and 1 tbsp lemon juice. Stir gently.04
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Chill for another 30 minutes.05
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Serve over ice cubes, garnished with mint or lychee slices.06
