How to make lemon tea and make it sweet to drink

To make lemon tea both delicious and sweet, the key is to balance acidity and sweetness, and enhance the aroma level. There are mainly methods such as selecting fresh lemons, controlling the sugar ratio, adding flavor additives, adjusting the brewing temperature, and optimizing the soaking time.

1. Choose fresh lemon [SEP]. Yellow lemon with high maturity has abundant juice and a soft sour taste, and is rich in essential oils on the skin. Before production, it is necessary to scrub with salt to remove wax. When slicing, a thickness of 0.5 centimeters should be retained to ensure juice yield. The seeds should be removed to avoid bitterness. Lemons stored in refrigeration are easier to extract juice from than lemons stored at room temperature.

2. Control sugar ratio

It is recommended to use rock sugar or honey instead of white sugar and mix it with lemon juice in a ratio of 1:1.5. The sugar can be made into syrup first, 50g sugar and 30ml water can be boiled in low heat until it is thick. After cooling, it can be blended into tea soup for easier fusion. Diabetes patients can use natural sweeteners such as sugar substitutes.

3. Adding flavor additives

mint leaves can enhance the coolness. Add 2 crushed mint leaves to each cup. Passion fruit flesh can enhance tropical flavor, and half of the fruit can be used to extract the pulp. A small amount of ginger juice can neutralize coldness and is suitable for drinking in winter. Dried osmanthus flowers give a subtle aroma, 3-5 flowers are suitable.

4. Adjust Brewing Temperature

Black tea should be brewed with 95 ℃ hot water for 3 minutes to release thearubigins, while green tea should be brewed with 80 ℃ water to avoid astringency. Lemon slices should be placed after the tea soup has cooled to 60 ° C, as high temperatures can damage vitamin C. To chill, the tea soup should be completely cooled before adding ice cubes to prevent a dull taste.

5. Optimize soaking time

Lemon slices soaked for more than 30 minutes will produce a bitter taste of naringin. It is recommended to put them in 10 minutes before drinking. The cold extraction method can soak tea leaves and lemon slices in cold storage for 6 hours, and slowly extract them using room temperature water. Overnight lemon tea requires filtering the fruit pulp to prevent spoilage.

When making, you can first mix the tea soup and syrup evenly, and then add lemon juice in portions to taste and adjust. Using double-layer glass cups can maintain temperature and display layers, and inserting a straw when drinking can prevent teeth from coming into contact with acidic substances. Daily consumption should not exceed 500 milliliters, and those with excessive stomach acid should reduce the amount of lemon used. Eating with whole wheat biscuits or nuts can relieve stomach irritation and avoid drinking on an empty stomach.