Hong Kong iced lemon tea
Dung ling cha (凍檸茶): double-strength black tea over lemon slices and syrup, mashed with a spoon
Ask for 'ling cha, dung' at any Hong Kong cha chaan teng and a tall glass arrives crammed with ice, a heap of thin lemon slices and a long spoon for pounding them, the default thirst-quencher with set lunches all year round. The tea is brewed almost bitter, so it holds its own against the ice, and the sharp lemon and simple syrup turn it bright, tangy and refreshing. It is drunk with everything from macaroni soup breakfasts to afternoon pineapple buns. The common slip is brewing tea at normal strength, which tastes thin and watery once the ice melts; double the tea. Chef's tip: press the lemon slices with the back of the spoon only a few times to release juice and oil from the zest; grinding them to a pulp brings out bitterness from the pith.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the tea
- ¼ oz loose black tea, such as a Ceylon blendor 4 tea bags
- 1 ½ cups boiling water
For the syrup
- 1 ¾ oz caster sugar
- 3 ½ tbsp hot water
To serve
- 1 lemoncut into 8–10 thin slices, pips removed
- 2 handfuls ice cubes
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Pour 1 ½ cups boiling water over ¼ oz loose black tea, such as a Ceylon blend in a heatproof jug and steep for 5 minutes, until very dark. Strain, pressing on the leaves.
5 minStep 2: Stir 1 ¾ oz caster sugar into 3 ½ tbsp hot water until completely dissolved and clear.
Step 3: Put 4–5 slices of 1 lemon in each tall glass and pour in half of the syrup per glass.
Step 4: Fill the glasses to the top with 2 handfuls ice cubes, then pour over the hot tea; it cools instantly. Top up with more ice if it melts down.
Step 5: Serve with a long spoon and stir and press the lemon a few times at the table, adding more syrup to taste.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 29 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hong Kong iced lemon tea take?
- About 10 minutes in total: 5 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Guava delight
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Power pack
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Horchata de chufa
Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.
Spanish