Hand-Punched Perfume Lemon Tea Recipe

Ingredients (1 serving, ~500ml)

Equipment & Tools

• Muddler / stick to crush/punch the lemon slices in the cup

• Shaker (or large jar with lid) for shaking with ice

• Cup tall enough so the lemon slices and crushed ice can move freely

Method

1. Steep the Tea

   • Brew the tea with the hot water. Let it steep for ~3 minutes (green/jasmine) or ~4-5 minutes for oolong (light, fragrant). Over-steeping can bring bitterness.

   • Strain and let it cool somewhat (to ~room temp or a bit warm).

2. Prepare the Lemon & Ice

   • In the serving cup (or a glass or the shaker cup), add the lemon slices + a few peel bits (for oils).

   • Add some crushed / chunky ice.

   • Punch / crush the lemon: use muddler or a clean stick to press/pound the lemon slices + peel + ice to release juice, pulp, oils. The peel contributes essential aromatic oils.

3. Combine & Sweeten

   • Add simple syrup (or sugar syrup) to the lemon + ice + pulp mixture.

   • Add the lemon juice for extra brightness if needed.

4. Add Tea & Shake / Mix

   • Pour in the cooled tea.

   • Use a shaker (with remaining ice) or stir vigorously to mix and chill well.

   • Shake plenty if using a shaker, so some frothy texture, aeration, mixing of pulp and juice.

5. Serve

   • Fill the serving glass with more crushed ice if needed.

   • Pour the shaken tea mixture into it, including lemon/pulp.

   • Garnish: a peel twist or extra slice; maybe a mint sprig.

6. Optional Enhancements (“Punches”)

   • Swap part of the plain ice for crushed ice so texture is more “biting” and visually interesting.

   • Add a tiny pinch of salt to contrast sweetness & accent citrus (some shops do salted lemon versions).

   • Use a small amount of aromatic citrus peel oil or zest swirl in the glass to intensify aroma.

   • If you want more fruitiness, add bits like grapes, peach, or even lychee or coconut pulp.

Approximate Proportions Table (for 1 large cup ~500ml)