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Refreshing Lychee Rose Tea with Sweet Red Bean Pearls

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A light and refreshing floral tea featuring lychee juice, rose syrup, and chewy sweet red bean pearls, perfect for warm days and easy to prepare.

Ingredients

Scale
  • 2 teaspoons black tea leaves or 2 strong black tea bags
  • 4 cups (1 liter) filtered water
  • 1/2 cup (120 ml) lychee juice or canned lychee syrup
  • 2 tablespoons rose water (food-grade)
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (120 ml) filtered water (for rose syrup)
  • 1/2 cup (100 grams) azuki red beans, rinsed
  • 1/4 cup (50 grams) brown sugar or palm sugar
  • 3 cups (720 ml) water (for cooking beans)
  • 1/4 cup (40 grams) tapioca pearls (optional)
  • Ice cubes
  • Fresh lychee fruits (optional, peeled and pitted for garnish)

Instructions

  1. Rinse 1/2 cup (100 grams) azuki beans well. Place them in a medium saucepan with 3 cups (720 ml) of water. Bring to a boil, then reduce to a simmer and cook uncovered for about 45 minutes, or until beans are soft but not mushy. Stir occasionally to avoid sticking. Add hot water if needed. Drain and set aside.
  2. Return the cooked beans to the pot. Add 1/4 cup (50 grams) brown sugar and about 1/4 cup (60 ml) water. Simmer gently for 10 minutes until syrupy and glossy. If using tapioca pearls, cook them separately according to package instructions (usually 5-7 minutes boiling), then mix with the sweetened beans. Set aside to cool.
  3. Boil 4 cups (1 liter) of filtered water. Pour over 2 teaspoons of black tea leaves or 2 tea bags in a teapot or heatproof pitcher. Steep for 5 minutes, then strain out the leaves. Stir in 1/2 cup (120 ml) lychee juice or canned lychee syrup. Chill the tea in the fridge for at least 30 minutes.
  4. In a small pot, combine 1/2 cup (100 grams) granulated sugar with 1/2 cup (120 ml) water. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in 2 tablespoons rose water. Let cool completely.
  5. In tall glasses, spoon a generous amount of sweet red bean pearls. Fill each glass halfway with ice cubes. Pour chilled lychee black tea over the ice until about 3/4 full. Top with a splash of rose syrup—adjust the amount to your liking. Stir gently to combine.
  6. Add fresh lychee fruit on top if desired. Serve immediately with a wide straw or spoon to enjoy the chewy pearls.

Notes

Cook azuki beans gently to avoid breaking them apart. Add rose water off the heat to preserve aroma. Use filtered water and steep tea for 5 minutes to avoid bitterness. Chill tea thoroughly before serving. Store leftover tea and syrup separately in airtight containers in the fridge for up to 3 days. Red bean pearls are best fresh but can be kept in syrup for 1-2 days and reheated gently. Avoid freezing pearls. Adjust sweetness by varying rose syrup and lychee juice amounts.

Nutrition

Keywords: lychee tea, rose syrup, red bean pearls, bubble tea, refreshing drink, floral tea, vegan, gluten-free

Find it online: https://lemonydrinks.com/refreshing-lychee-rose-tea-with-sweet-red-bean-pearls-recipe-easy-homemade-guide/