Exceptionally cooling and summery, the sweetness of the fruit will help in accentuating the flavours of the tea.
3 tbsp Strawberry Cream black tea blend
240mL water, heated to 85°C
8 lychees (canned is ok if you can’t get fresh ones)
125mL coconut cream, whipped
- Place the tea leaves in a teapot, add the hot water, and infuse for at least 4 minutes. The longer, the stronger, the better. Strain and cool for a few minutes.
- Pour the cooled tea in to a blender, add the lychees and strawberries, and blend until smooth and frothy.
- Add the ice cubes and blend again until the ice cubes are just crushed.
- Pour into tumblers and serve topped with whipped coconut cream for a little added richness.
Recipe adapted from The Tea Book