

Lychee boba iced tea
Stone and grove, Olive leaf tea (Cobram)
Serves 8
Method
Tea infusion
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Fill a medium sized saucepan with.1.5kg of water and place it over medium to high heat. Bring water to a rolling boil and add in the tea bags.
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Remove from the heat and allow the tea leaves to soak overnight or for 2hrs.
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Remove the tea bags and cool down the mixture until completely cold.
Boba
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Bring a medium saucepan half filled with water to a simmer. Gently sprinkle in the tapioca pearls and bring to a boil.
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Cook the pearls for 15-25 minutes or until soft and squishy.
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Remove from the heat and strain the pearls. Run the pearls through cold water once and transfer the pearls into a bowl. Add in the brown sugar and mix until well combined, set aside.
Lychee foam
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Place the contents of the tinned lychee into a tall glass. Bloom the gelatine in a bowl of ice cold water. Once it has turned into a jelly texture, squeeze out excess liquid and set aside.
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Using a stick blender blend to make a puree. Pour the mixture through a sieve into a medium saucepan. Add in the lemon juice and sugar. Bring to a simmer over medium to low heat.
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Add in the bloomed gelatine and cool down over an ice bath until cold.
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Pour mixture into a siphon gun and charge twice, shaking well after each edition.
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Place the siphon gun into a bucket of ice water and set aside for 15 minutes.
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Gently press the latch to release the pressure and the foam should be thick but soft.
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If the siphon is left in the ice water too long simply submerge the base of the siphon into hot water for 1-2 minutes and shaking well to emulsify the mixture.
Assembly
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Add a heaped tablespoon of boba on the bottom of the glass. Fill the cup 3/4 full of ice.
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Add 50ml sugar syrup, 65ml lychee puree then add in just enough olive leaf tea infusion to leave a cm off the rim of the cup. Add 1-2 tbsp of lemon juice.
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Spoon a generous amount of raspberry puree on top and lastly a plume of lychee foam to finish. Repeat for the other glasses and make sure to mix the drink before sipping.
Ingredients
Tea infusion
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12 Olive leaf tea bags, tags removed
Boba
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3/4 cup brown sugar tapioca pearls
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2 tbsp brown sugar
Lychee foam
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1 Tinned lychee (567g)
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80g fresh lemon juice
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50g sugar
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3 Gold leaf gelatine
Assembly
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1 Tinned Lychee (567g)
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1 cup sugar syrup
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4 lemons, juiced
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250g fresh raspberries, pureed
Garnish
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Ice cubes
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Edible flowers