Quick answer
Use water just below boiling (195°F) and steep Lychee Congou China Black Tea for 3–4 minutes to unlock its natural fruit notes without bitterness.
Why water temperature matters for fruit tea
Lychee Congou is a Chinese black tea with natural scenting that gives it a fruity profile. Boiling water (212°F) can scorch the delicate lychee essence and make the tea taste harsh. Aim for 195°F—just below boiling—to preserve the fruit character.
Choosing the right vessel
A ceramic or porcelain teapot works best because it retains heat evenly without adding flavors. Avoid metal pots, which can sometimes alter the taste of this nuanced loose leaf tea.
Brewing steps for Lychee Congou fruit tea
- Measure the tea: Use 1 teaspoon (about 2 grams) of loose leaf Lychee Congou per 8 oz cup. Adjust for stronger or milder flavor. More leaves can make the tea bitter, not more fruity.
- Heat the water: Bring fresh filtered water to 195°F (just before a full boil). If you don't have a thermometer, let boiling water sit for 30 seconds. Boiling water will kill the lychee notes—always cool it slightly.
- Steep and serve: Pour the hot water over the leaves and steep for 3–4 minutes. Strain into your cup or remove the infuser. Over-steeping (past 5 minutes) releases tannins that mask the fruit flavor.
Product used in this guide
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Lychee Congou China Black Tea - Loose Leaf Pouches: Composed of an elite, large-leaf orthodox Chinese Congou substrate, this signature reserve is meticulously subjected to traditional, natural scenting protocols. The natural scenting gives the tea its authentic lychee aroma without artificial flavoring, making it a true fruit tea experience.
Lychee Congou China Black Tea - Loose Leaf Pouches
