Hong Kong Style Lemon Tea Recipe

Boil water

Bring 800 ml water to a vigorous boil in a kettle or saucepan.

Brew strong tea

Place 4 tsp black tea leaves in a heatproof teapot or heatproof container. Pour the boiling water over the leaves, cover, and steep 4–5 minutes for a strong Hong Kong-style base. For a slightly mellower tea steep 3–4 minutes; for stronger flavor up to 6 minutes.

Strain

Strain the tea leaves out and return the brewed tea to the pot. You should have about 700–750 ml brewed tea. Keep hot if serving hot, or allow to cool to room temperature before refrigerating if serving cold.

Make simple syrup

Combine 60 ml water and 3 tbs granulated sugar in a small saucepan. Heat gently, stirring, until sugar dissolves completely. Remove from heat and let cool slightly. (This ensures smooth incorporation into cold or hot tea.)

Prepare lemon juice

Roll the lemons on the counter to loosen juice, cut in half and juice them to yield about 60–80 ml (from 2 medium lemons). Strain seeds and pulp if you prefer a clear tea. Reserve 2 lemon slices for garnish.

Combine lemon and syrup

In a measuring cup or pitcher, mix the fresh lemon juice with the simple syrup. Taste and adjust: add more syrup for sweeter tea or a touch more lemon for tarter flavor.

For hot lemon tea

If serving hot, warm serving cups. Add 60–90 ml of lemon-syrup mixture to each 240–250 ml cup, then top with hot brewed tea, tasting and adjusting to preferred balance (typical HK ratio is ~1 part lemon-syrup mix to 3–4 parts tea). Stir and garnish with a lemon slice and mint if using. Serve immediately.

For cold lemon tea (iced)

If serving cold, chill the brewed tea in the refrigerator until cool or use tea at room temperature. In a glass or pitcher, add ice (about 1 cup per serving). Pour about 60–90 ml lemon-syrup mixture per 240–250 ml serving, then top with chilled tea. Stir to combine. Garnish with a lemon slice and mint leaves. Serve with extra ice if desired.

Adjustments & Tips

Taste before serving: Hong Kong-style lemon tea is typically bright and moderately sweet. To decrease acidity, add a little more simple syrup. For a smoother mouthfeel (common in cafes), you can briefly brew tea with a small amount of evaporated milk (1–2 tsp) — optional and nontraditional. Store leftover brewed tea and syrup separately in the fridge for up to 48 hours; combine and add fresh lemon when serving.