Top 10 Best Fresh Fruit Tea Recipes

Ingredients:

• 500g fresh longan
• 2 tea bags (black tea or jasmine tea)
• 2 tangerines
• 150g granulated sugar
• 2 tablespoons rock sugar
• 1/4 teaspoon salt
• 700ml water
• Ice cubes

How to Make Longan Tea:

Prepare the ingredients:

• Select longan with thick, juicy flesh and small seeds. Peel and remove the seeds. Wash thoroughly with warm water. Marinate the longan with 150g sugar for about 20 minutes.
• This step will greatly affect the flavor of the final longan tea. The longan's sweet, rich flavor combines with sugar, creating a deep sweetness.
• Marinate the longan to enhance its sweetness.

Make and brew the tea:

• Boil 500ml of water, add 2 tablespoons of rock sugar and 1/4 teaspoon of salt. Stir well and add the marinated longan. Cook until the longan becomes opaque and floats on the water's surface, and the syrup thickens, then turn off the heat.
• Cook the longan with sugar syrup.

Prepare the tea:

• Soak 2 tea bags in 200ml hot water for 5 minutes, then remove the tea bags.
• Peel the tangerines, separate into segments, and remove the pith.
• Brew the tea with water at 90°C.

Final Touch:

• Pour 100ml tea, 20ml longan syrup, and ice cubes into a shaking bottle. Close the lid and shake well until the bottle becomes cold.
• Pour the drink into a tall glass, add 4-5 longan fruits and one tangerine segment, and decorate as desired.

Ingredients:

• 10g jasmine green tea
• 200ml hot water
• 20ml pink guava jam
• 15ml Korean liquid sugar
• 10ml calamansi juice
• 250g ice cubes
• For garnish: pink guava, fresh lime, mint, or Vietnamese balm

Steps:

Prepare the Tea:

• Place 10g of jasmine green tea in a tea infuser, pour 200ml of hot water (85–90°C). Let it steep for 7–10 minutes to extract the tea essence. After steeping, remove the tea leaves, add a pinch of salt, and stir to get the concentrated tea extract.
• Brew the tea with water at 85–90°C.

Prepare the Pink Guava Tea:

• Add 100ml of tea extract to a shaker, then add 20g pink guava jam, 15ml of Korean liquid sugar, and 10ml calamansi juice. Stir the mixture well with a spoon.
• Add 250g ice cubes, close the lid, and shake vigorously for 10 seconds.

Ingredients:

• 100ml black tea concentrate
• 10ml honey
• 20ml peach syrup
• Canned peaches
• 70ml macchiato
• Tools: tea brewing pot, knife, glass cup, hand mixer

Steps:

Prepare the Black Tea:

• You can use black tea, green tea, or oolong tea for making fruit teas. For peach tea, we recommend black tea for its vibrant color. Add 10g of black tea to a glass cup, pour in some hot water and swirl gently to rinse the tea leaves. Discard the water, then add 200ml hot water to steep the tea for about 15 minutes to extract a strong flavor. Adjust the steeping time based on the amount of tea used. After steeping, strain out the tea leaves and let it cool.

Prepare the Macchiato:

• Think macchiato is impossible to make at home? You’ll change your mind with this simple recipe. In a bowl, combine 150ml whipping cream, 150ml topping cream, and 20g vanilla powder. If you prefer a salty macchiato, add a pinch of salt. For a cheesy macchiato, don't forget to add cheese powder.
• Use a hand mixer to blend the ingredients and whisk at medium speed until the mixture becomes light and smooth. You can check its consistency by spooning out some macchiato and pouring it back; it should flow smoothly and not be too stiff.

Prepare the Peach Macchiato Tea:

• You can use canned peaches or fresh peaches, but fresh peaches are only available in certain seasons, so most shops use canned peaches. To make canned peaches at home, peel and pit the peaches, cut them into quarters, then coat them with a layer of sugar. Wait for the sugar to dissolve and infuse into the peaches, then cook the mixture until the syrup thickens. Let it cool, store it in an airtight container, and refrigerate it for future use.
• Chop the peaches into small cubes, place them in a glass cup, add 10ml honey, 20ml peach syrup, and 100ml black tea concentrate. Stir well, then add ice cubes, leaving space for the macchiato.
• Pour the prepared macchiato into the glass to fill it. The remaining macchiato can be stored in an airtight container in the fridge for up to 24 hours.
• When enjoying peach macchiato tea, drink directly without a straw to fully experience the combined flavor of the peach tea and creamy macchiato!

Ingredients:

• 300ml heavy cream
• 300ml topping cream
• 20g vanilla powder
• 20ml caramel sauce
• 2g salt
• 20g fresh passion fruit
• 20ml passion fruit syrup
• 10ml rock sugar syrup
• 100ml black tea concentrate
• Tools: glass cup, hand mixer, tea brewing pot, 1-liter measuring cup

Steps:

Make the Smooth, Fluffy Milk Foam:

• In a measuring cup, combine 300ml heavy cream, 300ml topping cream, 20g vanilla powder, 20ml caramel sauce, and 2g salt. Use a hand mixer to beat the mixture until it becomes thick and smooth.
• Make sure not to over-beat the foam, as it will become too stiff. If the foam becomes too thick, add a little fresh milk and continue beating until it reaches the right consistency.
• To test if the foam is perfect, lift the mixer out of the foam; if it flows in a smooth, continuous stream, it's ready.
• Vanilla powder helps stabilize the foam and keeps it from dissolving too quickly when added to your drink. If you like, you can add a pinch of salt for flavor. Once made, cover the macchiato and refrigerate it, using it within 24 hours.

Steep the Black Tea:

• Add about 5g of black tea to a tea brewing pot, pour in a little hot water, swirl gently to rinse the tea, and discard the water.
• Next, add 500ml of hot water to the pot and steep the tea for about 15 minutes. After steeping, strain out the tea leaves to get a strong, aromatic tea concentrate.

Prepare the Passion Fruit Tea:

• For a more flavorful drink, use a combination of fresh passion fruit and passion fruit syrup. Choose ripe, fragrant passion fruits, cut them in half, and scoop out 20g of pulp into a glass.
• Next, add 20ml of passion fruit syrup, 10ml rock sugar syrup, and 100ml cooled black tea concentrate, and stir well to blend the ingredients.

Ingredients:

• 1 pomegranate
• 5g agar agar powder (firm)
• 8g agar agar powder (soft)
• 50g sugar
• A little vegetable oil
• 50g green tea
• 20ml syrup
• Tools: fruit juicer, pot, small bowl, glass cup, etc.

Steps:

Extract Pomegranate Seeds:

• Choose a large, ripe pomegranate with a thin, dimpled skin. This type of pomegranate is best for juicing.
• Wash the pomegranate, cut it into 4 parts, then remove the seeds. Use a juicer to extract the juice.

Tips for Making Firm, Chewy Pomegranate Pearls:

• In a pot, add 700ml water, sugar, and both types of agar powder. Stir constantly over medium heat until the mixture boils and becomes clear. Once done, add 300ml of pomegranate juice, stirring to combine.
• Prepare a bowl of ice water and add a little vegetable oil to prevent the pearls from sticking together. Pour the mixture into a clean ketchup bottle, and squeeze out small pearl-sized drops into the ice water. Let them cool and solidify, then rinse with cold water to remove any excess oil.

Steep Strong Green Tea:

• Place 50g of green tea leaves in a teapot. Before brewing, rinse the leaves with a little hot water to clean them and release the aroma.
• Add hot water (around 80–90°C) to the teapot and steep the tea for about 20 minutes. Be careful not to use boiling water, as it will make the tea bitter. After steeping, strain the leaves and let the tea cool.

How to Make the Perfect Pomegranate Pearl Tea:

• In a glass cup, add 20ml syrup, 50ml pomegranate juice, and 50ml cooled green tea concentrate. Stir well and add ice cubes.
• Top the drink with fresh pomegranate seeds and pomegranate pearls. The drink will have a beautiful pinkish-red color. When you drink it, you'll enjoy the refreshing natural taste of pomegranate combined with the delicate aroma of green tea. The crunchy pearls make every sip even more delightful.

Ingredients:

• 10g Thai Nguyen green tea
• 1g rosemary
• 1g cinnamon stick
• 1g dried stevia leaves
• 500ml hot water (80–90°C)
• 20g fresh strawberries
• 20g red apple
• 20g kiwi
• 15ml lemon syrup
• 20ml sugar syrup
• Tools: teapot, glass cup, stirring spoon, knife, cutting board, etc.

Preparation Steps:

Prepare the Ingredients:

• After washing your fruits, soak them in diluted salt water to sanitize. Peel the kiwi, then slice it into thin rounds. Remove the stems from the strawberries, and cut them into smaller pieces. For the apple, leave the skin on, cut it in half, remove the seeds and core, then slice thinly. Soak the apple slices in cold water mixed with sugar to prevent browning.
• Heat water to about 80–90°C. This temperature is ideal for extracting flavor from the tea without making it bitter.

Brewing the Herbal Tea Blend:

• For the herbal tea, add the Thai Nguyen green tea and herbs to the teapot. Pour 500ml of hot water over the tea, gently swirl to wet the leaves, then let the tea steep for 15–20 minutes to extract the flavor. Strain out the tea leaves after steeping.

How to Make a Healthy Herbal Fruit Tea:

• Once the herbal tea has cooled, pour 150ml of it into a glass. Add 20ml sugar syrup and 15ml lemon syrup, then stir to combine. The lemon syrup gives the tea a sweet and tangy flavor, making it more refreshing.
• Next, fill the glass with the apple, kiwi, and strawberry slices, filling about 2/3 of the glass. Add ice cubes and stir to mix. Garnish with extra fruit slices on top to enhance the visual appeal of the drink.
• For variety, you can use jasmine tea or oolong tea instead of Thai Nguyen green tea. Avoid using black tea, as it may alter the drink’s color. You can also experiment with different fruits, particularly those with a tangy aftertaste, like guava, mango, or dragon fruit, to add a unique twist to your tea.

Ingredients:

• 80ml black tea
• 20ml melon syrup
• 10ml simple syrup
• 20ml lemon syrup
• 30g fresh melon
• Ice cubes, mint leaves for garnish
• Tools: Blender, shaker

Steps:

• Peel and chop the melon into small pieces, then place it in the blender. Blend until smooth, but don't overblend. If you don't have a blender, you can mash the melon with a pestle. Be careful not to make it too mushy, as it can affect the texture and appearance of the tea.
• Next, add the black tea, melon syrup, simple syrup, lemon syrup, and a handful of ice cubes into the shaker. Shake well. For a frothy top, shake vigorously to create bubbles.
• Pour the blended melon into the bottom of a glass, then carefully pour the tea mixture on top. Add some ice cubes and garnish with melon slices and mint leaves for a refreshing look.

Ingredients:

• 5 – 7 lychees (soaked in syrup or fresh)
• 3g black tea or Earl Grey tea
• 10ml lemon juice
• 10ml simple syrup
• 100g granulated sugar
• 10ml lychee syrup
• Ice cubes
• Mint leaves, lemongrass stalk
• Tools: glass, kettle, container, pot, stove, muddler, shaker

Instructions:

Brewing the Perfect Tea:

• Start by boiling water to around 90°C for black tea. This temperature will extract the full flavor without bitterness. Steep the tea for about 10 minutes and let it cool down afterward.

Making Lychee Syrup:

• Dissolve 100g sugar in 300ml water, stirring until fully dissolved. Peel and seed the freshest lychees, then soak the flesh in the syrup.

Assembling the Drink:

• Pour one-third of the cooled lychee syrup into a glass, then add 80ml brewed tea, 10ml lemon juice, and 10ml lychee syrup (if you used syrup-soaked lychees, omit the syrup). Add some chopped lemongrass and stir gently. Then, add ice cubes and soaked lychees. You can shake the mixture to blend it better, then pour into the glass. Garnish with fresh mint leaves for a refreshing finish.

Ingredients:

• 2 tea bags
• 10ml lemon juice
• 10ml simple syrup
• 20ml peach syrup
• 3 stalks of lemongrass
• Ice cubes
• Canned peach slices
• 1 orange
• Tools: knife, cutting board, stove, pot, shaker, tall glass, measuring cup, spoon, straw

Preparation Steps:

Preparing Ingredients:

• Cut the orange in half. Slice one half into wedges for decoration, and extract 20ml of juice from the other half for the tea.
• Trim the lemongrass by removing the dried leaves and cutting off the root. Crush the stalks and add them to a pot of water to boil. Reserve one stalk for garnish, and slice the canned peaches.
• Next, use the lemongrass water to steep the tea. Place the two tea bags in 200ml of hot lemongrass water and steep for 3-5 minutes to extract the flavor.

Making Peach, Orange & Lemongrass Tea:

• Prepare a shaker and add all the ingredients: 100ml of brewed tea, 10ml simple syrup, 10ml lemon juice, 20ml peach syrup, and 20ml orange juice. Add ice cubes, close the shaker tightly, and shake vigorously until the shaker becomes cold to the touch.

Garnishing the Tea:

• Pour the peach, orange, and lemongrass tea into the tall glass. Add some peach slices, orange wedges, and place a lemongrass stalk on top for decoration, making the drink visually appealing.

Ingredients:

• 1.5kg winter melon
• 50-70g pandan leaves
• 4 stalks of sugarcane
• 100g white sugar
• 200g rock sugar
• 5g Chinese herbs (e.g., Rehmannia root)
• 2 liters of water

Preparation Steps:

Preparing the Ingredients:

• Select ripe winter melons, as they offer a more flavorful and aromatic infusion. Avoid using under-ripe ones, as they can make the tea sour. Choose straight melons with smooth green skin, heavy to the touch, and with fine fuzz on the surface. When you gently press on the melon, it should feel soft. Avoid melons with thick stems, as they usually have fewer seeds and less pulp.
• Wash the melon thoroughly with salted water. Keep the skin on, then cut the melon in half lengthwise and scoop out the seeds. Slice the melon into 3cm thick chunks to help it release its flavor more quickly.
• Wash the pandan leaves, cut them in half, and tie them into a bundle. Lightly grill the sugarcane to enhance its sweetness, then chop it into smaller pieces.
• Chinese herbs (like Rehmannia) are used for color and nutritional enhancement. Be careful not to overuse them, as they may cause a bitter taste. Slice them thinly to prepare for cooking.

Cooking the Winter Melon Tea:

• In a large pot, place the sugarcane pieces at the bottom, then layer the rock sugar on top. Add 2 liters of water and bring it to a boil.
• Once the water is boiling and the rock sugar has dissolved, add the white sugar, winter melon, Chinese herbs, and pandan leaves. Reduce the heat to medium and let it simmer for 15 minutes. Avoid cooking the melon for too long to prevent the tea from becoming sour.

Straining the Winter Melon Tea:

• After 15 minutes, turn off the heat. Use a strainer to remove the solids from the tea, then pour the liquid into a bottle. The tea can be enjoyed both hot and cold.
• If it's summer, refrigerate the tea or add ice cubes for a refreshing cold drink. In winter, enjoy it warm, as it can help you feel cozy and relaxed.