Iced Tieguanyin Lychee Cooler
Cold-brewed Tieguanyin meets fresh lychee and a splash of coconut water for a tropical, floral iced tea that tastes like summer in a glass.
Tieguanyin's orchid-floral notes and lychee are a match made in heaven. Both carry that intoxicating, perfumed sweetness that's tropical yet refined—together over ice, they create something addictive.
Cold-brewing the tea is non-negotiable. It draws out Tieguanyin's creamy sweetness while leaving any astringency behind, giving you a silky, clean base that's miles ahead of hot-brewed and chilled.
Coconut water adds a subtle tropical depth and natural electrolytes, making this more than just a pretty drink—it's genuinely hydrating. Choose a pure, unflavored coconut water for the best results.
Keep a jar of cold-brewed Tieguanyin in the fridge at all times during summer. When the craving hits, just pour over lychee and ice—instant paradise in under a minute.
Ingredients
- 2 tbsp Tieguanyin oolong tea leaves
- 2 cups cold water
- 4–6 fresh or canned lychees, halved
- 1/2 cup coconut water
- 1 tsp honey (optional)
- Fresh mint leaves
- Ice cubes
How to make it
- 1Cold-brew: add tea leaves to cold water in a jar. Refrigerate 8–12 hours.
- 2Strain tea through a fine sieve. Stir in honey if using.
- 3Place lychee halves in 2 glasses. Muddle gently to release juice.
- 4Pour cold-brewed tea over the lychees. Add ice cubes.
- 5Top each glass with coconut water and stir gently. Garnish with mint leaves.
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