Lychee boba iced tea

Stone and grove, Olive leaf tea (Cobram)

Serves 8


Tea infusion

  • 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.

  • Remove from the heat and allow the tea leaves to soak overnight or for 2hrs.

  • Remove the tea bags and cool down the mixture until completely cold.


  • Bring a medium saucepan half filled with water to a simmer. Gently sprinkle in the tapioca pearls and bring to a boil.

  • Cook the pearls for 15-25 minutes or until soft and squishy.

  • 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

  • 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.

  • 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.

  • Add in the bloomed gelatine and cool down over an ice bath until cold.

  • Pour mixture into a siphon gun and charge twice, shaking well after each edition. 

  • Place the siphon gun into a bucket of ice water and set aside for 15 minutes.

  • Gently press the latch to release the pressure and the foam should be thick but soft.

  • 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.


  • Add a heaped tablespoon of boba on the bottom of the glass. Fill the cup 3/4 full of ice.

  • 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.

  • 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.


Tea infusion

  • 12 Olive leaf tea bags, tags removed


  • 3/4 cup brown sugar tapioca pearls​

  • 2 tbsp brown sugar

Lychee foam

  • 1 Tinned lychee (567g)

  • 80g fresh lemon juice

  • 50g sugar

  • 3 Gold leaf gelatine



  • 1 Tinned Lychee (567g)

  • 1 cup sugar syrup

  • 4 lemons, juiced

  • 250g fresh raspberries, pureed


  • Ice cubes

  • Edible flowers