蜜漬檸檬／水果茶 茶香瑩繞天然果味 Cold Brewed Tea with Agave Nectar Lemon Recipe
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我做了兩款水果茶，冷泡檸檬紅茶，熱泡鳳梨紅茶。
紅茶發酵度達 80～90%，不經殺菁直接萎凋、揉捻，最後進⾏完整發酵，使茶葉所含茶多酚氧化為茶紅素，茶湯為暗紅⾊、茶葉為⿊⾊，所以英⽂取名 Black tea。發酵度高的茶都適合做冷泡茶 （如大吉嶺紅茶，普洱，鍚蘭紅茶)。低溫冷泡，較少釋出苦味的茶多酚和兒茶素，反而甘甜的茶胺酸，在長時間冷泡下完整釋放，冷泡也可以降低茶裡的，單寧酸和咖啡因，減少刺激胃部，改善喝茶睡不著的問題。
冷泡紅茶以品嚐茶的甘甜滋味為主，搭配口味較為清淡，酸酸甜蜜漬檸檬，不會功高蓋主，搶走茶的美味。
個性強烈的⼤吉嶺紅茶，有著麝香葡萄和香檳的氣味，頗有優閑雅緻的氣息。泡過夜的大吉嶺紅茶，茶色好美，茶香清爽甘甜，沒有苦澀味，不會過於濃郁。
冷飲對水果要求不高，軟硬水果都可以。可用任何甜酸的水果，百香果一定要有的。其濃郁的果味，不容易被茶香稀釋，能豐富其他水果的香氣，堪稱百搭。色彩鮮艷的水果組合，裝在玻璃杯裡透著夢幻，份外吸引，冰冰涼涼超消暑！
熱泡紅茶的味道更為濃郁，鍚蘭紅茶濃厚茶⾹與強烈⼝感，有著深邃的茶⾊和濃醇的茶味，帶有樹、草與苔的中性⾹氣，苦澀中混合著些微的甜、鮮和苦，搭配風味濃烈的鳳梨青蘋果醬，茶和水果各自發揮長處，味道融洽。口感豐富。
硬脆的水果比較適合熱水果茶，不容易泡軟爛，茶香瑩繞甜蜜蜜的天然果香，真正新鮮現熬的果茶滋味，不是濃縮果汁沖調的能比擬唷 ~
◤龍舌蘭蜜漬檸檬 ♦ 材料
- 檸檬 Lemon 3 個
- 龍舌蘭糖漿 Agave Nectar 150 ml
◤蜜漬檸檬水果茶 (冷飲) ♦ 材料
- 大吉嶺紅茶葉 Darjeeling 1 大匙
- 涼開水 Water at room temperature 1000 ml
- 草莓 Strawberry 3 ～ 4 顆
- 紅石榴 Pomegranate 1 ～ 2 大匙
- 芒果丁 Mango ( Diced ) 4 ~ 5 顆
- 奇異果 Kiwi 半個
- 百香果 Passion Fruit 1 個
鳳梨水果茶 (熱飲) ♦ 材料
- 錫蘭茶葉或茶包 Ceylon 2 個
- 滾水 Hot Water 600 ml
- 鮮榨橙汁 Fresh Orange Juice 100 ml
- 百香果 Passion Fruit 半個
- 蓮霧 Java Apple 1 個
- 龍舌蘭糖霜 Agave Nectar Powder 40 g
- 鳳梨 Pineapple 150 g
- 青蘋果 Green Apple 70 g
- 檸檬汁 Lemon Juice 1 大匙
【如何選檸檬？】梅爾檸檬？一般檸檬？綠檸檬？
- 檸檬有很多品種，梅爾檸檬 MEYER LEMON，酸味比一般黃色品種檸檬柔和，帶點柑橘的甜 ，果皮少澀，香氣比普通品種豐富，製作蜜漬檸檬，風味獨特。
- 一般黃檸檬，酸味較強勁，果皮較梅爾檸檬苦，不分季節，一年四季都買得到，一般做蜜漬檸檬都用這種
- 綠檸檬的皮是三種裡面最苦的，糖漬後還是苦，適合茶飲，沖檸檬水會喝到苦味
【有機龍舌蘭糖漿】
- 除了蜂蜜，龍舌蘭糖漿也可以做蜜漬檸檬。它比精煉白砂糖甜 25%，沖調飲料，使用少量便有足夠甜味，低升糖指數，純素，易溶於水。適合關注血糖的朋友
- 龍舌蘭糖漿抽乾水份，所得的白色粉末就是龍舌蘭糖霜，比精煉白砂糖甜 30%，同樣低升糖指數，適用於果醬，或不能使用液體糖漿的烘焙食譜
龍舌蘭蜜漬檸檬 ♦ 做法
1. 醃製前 用粗海鹽刷洗檸檬表皮，檸檬沾水濕潤表面，粗鹽便容易黏附在皮上，用清水沖洗
2. 取出晾乾才切片 不要有水份
3. 切成約 2 ~3 MM 薄片，檸檬籽是最苦的部份，檸檬籽集中在中心生長，要仔細挑除，很小的也不要放過
4. 消毒好的玻璃瓶，檸檬片放入瓶裡，加入糖漿後檸檬會出水，不要放太滿，倒入龍舌蘭糖漿，糖漿要蓋過檸檬片，蓋好
5. 放進冰箱冷藏最少 1 天，期間取出搖晃一下，漬醃 1 天，檸檬片變薄了，醃 3 ~ 5 天味道更好，糖漿從濃稠變得流動，糖漿與檸檬的香氣溶為一體，最有營養的白色部份也可以吃
蜜漬檸檬水果茶 (冷飲) ♦ 做法
1. 選你喜歡的紅茶
2. 冷泡玻璃瓶裡加入條狀茶葉及常溫水，注水後放入冰箱，低溫下浸泡 8 小時或隔夜，若以細碎的茶包，可以縮短一半浸泡時間，以免苦澀
3. 杯裡放入薄切青蘋果，草莓，芒果，蜜漬檸檬，紅石榴及百香果
4. 加入蜜漬檸檬龍舌蘭糖水，我的配方的甜度是「半糖」
5. 加入冷泡大吉嶺紅茶，紅茶從冰箱取出來足夠冰冷，不用加冰，否則會稀釋茶味 ，冷泡水果茶完成了
鳳梨水果茶 (熱飲) ♦ 做法
1. 鮮榨橙汁，餘下半個橙切片裝飾
2. 鳳梨切丁，切幼細可縮短熬煮的時間。青蘋果或紅蘋果去皮，青蘋果的果膠比紅蘋果豐富，味道較酸，更適合煮果茶
3. 鍋裡加入鳳梨、青蘋果，龍舌蘭糖霜，攪拌均勻至糖霜溶化，中大火熬至出水，下調至小火，加入檸檬汁，果肉變得透明，離火
4. 另一個鍋裡，水加熱至剛開始沸騰，熄火，立即加入茶包，90°C ～95°C 的熱水，最容易釋放兒茶素和咖啡因，使紅茶的味道、香氣、色澤，釋放於茶湯之中，泡茶包約 2 分鐘，帶出濃郁的茶湯。取出茶包，不要擠壓茶包，以免釋出苦澀味
5. 杯裡加入鳳梨果醬、鮮榨橙汁、芒果、百香果、蓮霧及百香果
6. 沖入熱紅茶，放上水果薄片裝飾
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I made two types of fruit tea: cold brew lemon black tea and hot brew pineapple black tea.
Black tea has a fermentation level of 80-90%. It undergoes withering and rolling without going through a killing step, followed by complete fermentation. This process allows the polyphenols in the tea leaves to oxidize into thearubigins, resulting in a dark red tea soup and black tea leaves, which is why it is called “Black tea” in English. Teas with high fermentation levels are suitable for cold brewing (such as Darjeeling black tea, Pu-erh, and Ceylon black tea). Cold brewing at low temperatures releases fewer bitter polyphenols and catechins, while the sweet amino acids are fully released over a long cold brew period. Cold brewing can also reduce the tannins and caffeine in the tea, lessening stomach irritation and helping with sleep issues related to tea consumption.
Cold Brew Black Tea focuses on savoring the sweet flavors of the tea, paired with a lighter, sweet and sour marinated lemon that doesn’t overpower the tea’s deliciousness.
The bold character of Darjeeling Black Tea is distinguished by its muscat grape and champagne aroma, exuding a sense of leisure and elegance. Overnight brewed Darjeeling Black Tea has a beautiful color, a refreshing and sweet fragrance, and lacks bitterness, making it not overly strong.
Cold drinks have no strict requirements for fruits; both soft and firm fruits can be used. Any sweet and sour fruit is suitable, but passion fruit is a must. Its rich fruity flavor does not easily get diluted by the tea aroma, enhancing the fragrance of other fruits and making it versatile. A vibrant combination of colorful fruits, presented in a glass, looks dreamy and exceptionally inviting—ice-cold and perfect for cooling off!
Hot bubble black tea has a richer flavor. The strong aroma and intense mouthfeel of Ceylon black tea feature a deep tea color and full-bodied taste, with neutral notes of wood, grass, and moss. Bitter and a touch of sweetness, freshness, and bitterness blend together perfectly, complemented by a strong-flavored pineapple green apple sauce. The tea and fruit each showcase their strengths, resulting in a harmonious taste. The mouthfeel is rich.
Crispy fruits are more suitable for hot fruit tea, as they do not easily become mushy. The sweet and fragrant natural fruit aroma lingers with the tea’s fragrance, offering truly fresh and brewed fruit tea flavor, unparalleled to concentrated fruit juice mixes!
龍舌蘭蜜漬檸檬 ♦ 材料
- Lemon 3 pcs
- Agave Nectar 150 ml
◤Honey-Preserved Lemon Fruit Tea (Cold Drink) ♦ Ingredients
- Darjeeling 1 tbsp
- Drinking Water at room temperature 1000 ml
- Strawberry 3 ～ 4 pcs
- Pomegranate 1 ～ 2 tbsp
- Mango ( Diced ) 4 ~ 5 pcs
- Kiwi Half
- Passion Fruit 1 pcs
◤Pineapple Fruit Tea (Hot Drink) ♦ Ingredients
- Ceylon 2 pcs
- Hot Water 600 ml
- Fresh Orange Juice 100 ml
- Passion Fruit half
- Java Apple 1 pcs
- Agave Nectar Powder 40 g
- Pineapple 150 g
- Green Apple 70 g
- Lemon Juice 1 tbsp
◤Pineapple Jam ♦ Ingredients
- Agave Nectar Powder 40 g
- Pineapple 150 g
- Green Apple 70 g
- Lemon Juice 1 tbsp
◤How to choose lemons? Meyer lemons? Regular lemons? Key limes?
- Lemons come in many varieties, and the Meyer lemon has a milder acidity compared to regular yellow lemons, with a hint of sweetness. Its skin is less bitter, and the aroma is richer than that of common varieties. It is uniquely flavorful when used to make candied lemons.
- Common yellow lemons have a stronger sour taste, their skin is more bitter than that of Meyer lemons, and they can be found year-round. Typically, this variety is used for making candied lemons.
- The skin of green lemons is the most bitter among the three; even after being candied, it remains bitter, making it suitable for tea, and when brewed as lemon water, one will taste the bitterness.
◤Organic agave syrup
- In addition to honey, agave syrup can also be used to make candied lemons. It is 25% sweeter than refined white sugar, provides sufficient sweetness with a small amount for beverage preparation, has a low glycemic index, is vegan, and dissolves easily in water. It is suitable for those who are concerned about blood sugar.
- Agave syrup is dehydrated to obtain a white powder known as agave sugar, which is 30% sweeter than refined white sugar and has a similarly low glycemic index, making it suitable for jams or baking recipes that cannot use liquid syrup.
◤Tequila Honey-Glazed Lemon ♦ Recipe
Before pickling, scrub the lemon skin with coarse sea salt, then moisten the surface with water so that the coarse salt adheres easily to the peel, and rinse with clean water.
Take out and dry before slicing. Ensure there is no moisture.
Slice into approximately 2 to 3 mm thin slices. The lemon seeds are the most bitter part, which grow concentrated in the center. Be sure to remove all of them, even the small ones.
Using a sterilized glass jar, place the lemon slices inside. After adding syrup, the lemons will release juice, so do not fill the jar too full. Pour in agave syrup, ensuring the syrup covers the lemon slices, and secure the lid.
Refrigerate for at least one day. During this time, take it out and shake it a bit. After marinating for one day, the lemon slices will become thinner. For better flavor, marinating for 3 to 5 days is ideal. The syrup will change from thick to flowing, and the aromas of the syrup and lemon will blend together. The most nutritious part, the white section, is also edible.
◤Candied Lemon Fruit Tea (Cold Drink) ♦ Recipe
❶ Choose your preferred black tea.
❷ In a cold brew glass jar, add strips of tea leaves and room temperature water. After adding the water, place it in the refrigerator to steep for 8 hours or overnight. If using finely crushed tea bags, you can reduce the steeping time by half to avoid bitterness.
❸ In a cup, place thinly sliced green apple, strawberries, mango, candied lemon, red pomegranate, and passion fruit.
❹ Add candied lemon tequila syrup; my recipe’s sweetness level is “half sugar”.
❺ Pour in the cold brew Darjeeling black tea, ensuring the tea is cold enough from the refrigerator, so there is no need to add ice, as it would dilute the tea flavor. The cold brew fruit tea is now ready.
◤Pineapple Fruit Tea (Hot Drink) ♦ Recipe
❶ Freshly squeezed orange juice, with the remaining half orange sliced for decoration.
❷ Cut pineapple into small cubes; finely chopping can shorten cooking time. Peel green apples or red apples; green apples have more pectin and a more tart flavor, making them better suited for fruit tea.
❸ In a pot, add pineapple, green apple, and agave syrup. Stir until the syrup dissolves over medium-high heat until juices are released, then reduce to low heat, add lemon juice, and cook until the fruit becomes translucent. Remove from heat.
❹ In another pot, heat water until it just begins to boil, then turn off the heat. Immediately add the tea bag to water heated to 90°C – 95°C, which easily releases catechins and caffeine, infusing the black tea flavor, aroma, and color into the brew. Steep the tea bag for about 2 minutes for a rich tea broth. Remove the tea bag without squeezing it to avoid releasing bitterness.
❺ In a cup, add pineapple jam, freshly squeezed orange juice, mango, passion fruit, wax apple, and passion fruit.
❻ Pour in hot black tea and garnish with fruit slices.
