Tea and coffee wrote:I was told lychee black tea was made from adding the peels of the fruit when the tea is being dried and not the juice.
Yes this is what I tried to do, I don't think I had enough suitable tea (Qimen Red) and not enough lychees to do it right so I squeezed some juice out of it into the brewed tea.
I'll buy more Qimen Red some time, I'll get the cheapest one, because if I scent it with some fruit, then it doesn't matter too much the quality of the tea itself, unless it's too weak flavor or too smoky, some Qimen Hong can be smoky, and that won't go well with the fruits I think,
Tea and coffee wrote:But I'm guessing there are many other ways of making it.
I also hear people use the juice,but who knows...
Can you get canned lychee where you live?
If so I'd be tempted to puree and freeze the lychee in cubes then add when making the tea.
I do that at home w other fruits for baking or cooking and it works great.
Yes, there are canned lichies, but only in Asian import stores, and they cost pretty much.
The real raw lichies are usually found in normal grocery stores in the fruit section, but they usually only have a few and they cost a lot.
Except a few times I've seen them sold in big amounts for very low cost, those are always from Madagascar, lychee growing is a big business in Madagascar.
Tea and coffee wrote:
I thought most lychee was grown in China?
the only fresh ones I see at my grocery and my city anywhere are Chinese.
but even the asian restaurants they all serve the canned lychee as they do not want to spend time peeling the fruits,and even the fresh lychee here 1/2 the time they are molding in the store or people eat them and leave the peels mixed and and it is a mess and not worth buying here...
Black lychee tea iced is my favorite right now
I have a 500 gram bag of lychee tea here also
I think most lychees are actually from Madagascar and Thailand, but marketed mainly to China, and other countries with many Chinese population or a food culture that traditionally has lychees, like Malaysia, Australia, Viet Nam, Thailand. But because people these days want fruit all year round, they have one season of southern hemisphere when Madagascar is main producer, and the other season when China or Thailand is main producer, because of modern lifestyle wanting same fruit all year round.
Weird that they find it so hard to peel lichies, they're easier to peel than almost any fruit.
One fruit that is similar to lichie is longan, when I've been abroad in countries with big chinese populations, I've had some black tea with dried longan, ice and boba pearls (those big black tapioca balls). That dried longan flavor is one of my favorite flavors.
There's a chain in some countries (only places with big chinese populations) which is like the Starbucks of tea, called Ten Ren Tea, these have dried longan teas. It's more "dark" flavor, unlike anything I can describe, but if you love lychee tea so much, you should really try dried longan black tea, or just a dried longan ice drink if you can find it. The Ten Ren Tea places I have been to were in Melbourne, Australia. They seem to get almost only Chinese customers but I went there often, even bought some tea there, my first Oriental Beauty, first real good quality oolong I ever bought.