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1
The steps for making Hong Kong-style lemon tea are divided into three parts. The first step is to boil the syrup, the second step is to boil the black tea soup, and the third step is to assemble. First, boil the syrup and yellow rock sugar. Put water and water into a pot, bring to a boil over high heat, then turn to medium-low heat and simmer. No need to stir all the time, just stir when checking the status. The net weight is 280 grams at first, and it is simmered until the net weight is 150 grams. -
2
While the syrup is boiling, process the lemon. Wash the lemon with salt and rinse it clean. The recipe can make 3 cups of lemon tea, so cut 6 slices in the middle of the lemon for later use, and use the remaining lemons at both ends. Squeeze out 20 grams of lemon juice and scrape off 3 grams of lemon peel, making it as thin as possible otherwise it will taste bitter. -
3
After the syrup is boiled, pour it into a bowl, add the shaved lemon peel, and let cool. 
4
Next, make the black tea soup. Pour the black tea into the pot, add hot water, bring to a boil over high heat, then reduce to medium to low heat and simmer for 5 minutes.-
5
Filter out the boiled tea leaves, pour the black tea into a basin and wait to cool. -
6
In summer, drink cold lemon tea, and then assemble it when it is cool. In winter, you can assemble it directly while it is hot. -
7
Add syrup to the black tea soup, remove the lemon peel from the syrup, add lemon juice, and stir evenly. -
8
The recipe can make 3 cups of lemon tea, filter it into the cup again and remove the tea leaves. -
9
Soak the cut lemon slices and drink. -
10
1 It tastes better after being refrigerated. Lemons will taste sour and bitter if soaked for a long time, so it is recommended to soak lemon slices before drinking and put them in a bottle. It is super convenient.