Hong Kong Lemon Tea is hands down one of my favorite Asian drinks. You will need some patience as the tea needs to cool down in the fridge. But it is worth the wait, and you can make a big batch at once. Please add sugar to your preference. If you like it less sweet, then add less sugar.
Can't get enough of Hong Kong classics? Try my Hong Kong French Toast next!
🇭🇰 About This Recipe
Hong Kong Lemon Tea is my favorite summer drink. Every time I visit a Hong Kong-style cafe, it's the first thing I order. Since I learned how to make it at home, I make it almost every week during the summer. It's so cool and refreshing.
Hong Kong Lemon Tea is ubiquitous in Hong Kong-style cafes around the world. It was first introduced to Hong Kong in the 1950s during the British colonial era and has since become a staple in every cafe in the city.
I've made this recipe at least 100 times, but I never get tired of it. Sometimes I add a little bit less sugar to be healthier, but otherwise I leave it unchanged. I think it's perfect as is, but you can easily adjust the sugar to your preference.
☕ What Tea Should I Use?
Ceylon tea is my favorite tea to use for this. It's a type of black tea from Sri Lanka. It has a strong, robust flavor but isn't as bitter as other black teas. It's also my choice for making milk tea.
🌟 Tips For The Best Lemon Tea
- Make a simple syrup. Solid sugar doesn't dissolve easily in cold temperatures, so we need to make a simple syrup. It's really easy to make and only takes 5 minutes. All you do is combine sugar and water and heat it up until the sugar dissolves. You can also use honey if you prefer, but personally, I don't like the flavor it adds.
- Use Ceylon Tea. I already mentioned it, but I think it's important, so I'll mention it here again. Ceylon is the best tea for Hong Kong lemon tea!
- Don't steep for too long. I recommend around 5 minutes, which is more than enough time to flavor the water. Also, try to avoid squeezing the bags since it releases more bitterness and can make the tea cloudy.
🧂 Ingredients
- Ceylon Tea: You can use tea bags or leaves for this recipe. I prefer tea bags because you don't have to strain them, and I'm a lazy cook.
- Fresh Lemons: Fresh lemons are a must for authentic lemon tea! Don't even think about using the bottled stuff. Their flavor is filled with preservatives and artificialness.
- Sugar: White sugar is my favorite because of its neutral flavor, but feel free to use your preferred sweetener.
🔪 Instructions
STEP 1: Make a simple syrup by combining ½ cup of water and ½ cup of sugar in a small saucepan over medium-high heat. Keep stirring it until the sugar dissolves and then it's ready. The syrup can be stored in the refrigerator for up to one month.
STEP 2: In a saucepan over medium-high heat, combine Ceylon tea and water. Bring to a simmer (about 180°F), then remove from the heat and allow the mixture to steep for 5 minutes. Remove the tea bags and transfer to the fridge or freezer to cool down.
STEP 3: In a tall glass, add a handful of ice cubes, three lemon slices, 1 cup of tea, and 3 tablespoons of simple syrup. Stir to combine and repeat for the remaining glasses. Feel free to adjust the sugar to your preference! Enjoy!
📋 Recipe
Authentic Hong Kong Lemon Tea
Ingredients
Lemon tea
- 2 lemons (sliced into ¼-inch rounds)
- 2 tablespoons Ceylon tea leaves (or 3 tea bags)
- 4 cups water
- ice cubes
Instructions
Simple Syrup
- Combine water and sugar in a small saucepan over medium-high heat. Stir until all the sugar dissolves, and then it's ready. Let it cool in the pan, then pour into a glass jar or storage container.
Lemon Tea
- In a small pot, combine Ceylon tea leaves and water. Bring to a simmer (about 180°F), then remove from the heat and allow the mixture to steep for 5 minutes. Strain the tea and transfer to the fridge or freezer to cool down.
- In a tall glass, add a handful of ice cubes, three lemon slices, 1 cup of tea, and 3 tablespoons of simple syrup. Stir to combine and repeat for the remaining glasses. Feel free to adjust the sugar to your preference. Enjoy!
Jody
OMG this recipe is BOMB. I tried making hk style iced tea a few years ago but it didn't taste that good. Your recipe is spot on. I have made this so many times in the past week i’ve lost count. THANK YOU
Grump
Thanks, Jody! Glad you liked it. I always make a huge batch. Another fun tip: if you know the sugar level you like, you can skip making the simple syrup and add it directly to the steeping tea instead. Saves a bit of time. Happy cooking!
Jimmy
Hi, if I want to make a big patch say 3-5 cups. How much water and tea bags do I need? What is the ideal water to teabag ratio?
Grump
The recipe is for four cups which may be enough for you. But if you want more, you can easily double it to 8 cups. That would be 4 tablespoons of leaves or 6 tea bags.