Recipe details are AI-generated from the video and may contain errors — for reference only.
In a bowl, combine 100g white sugar and 100g water. Microwave in 15-second intervals, stirring after each, repeating 2 to 3 times until the sugar is fully dissolved and clear, then set aside to cool.
Watch out
Microwave in short intervals, otherwise the sugar syrup may overheat and boil over.
Wash 1 fresh lemon thoroughly and slice it horizontally into thin, even slices using a knife.
Watch out
Hold the lemon firmly while slicing, otherwise the knife may slip and cut your fingers.
Fill the lower chamber of a 4-cup Moka Pot with about 150ml water just below the safety valve. Insert the funnel, add 5g black tea powder, and screw on the top chamber. Heat on induction stove at the lowest heat setting until tea flows out and sputtering sounds occur, then remove from heat.
local_fire_departmentLowest heat, about 3-4 minutesWatch out
Always use the lowest heat setting, otherwise high heat will scorch the tea powder and make it bitter.
Pour the brewed tea concentrate into a glass cup (filling about 1/3 of the cup). Add 1/3 volume of warm water, then add 1/3 volume of room-temperature water (about 100ml total) to bring down the tea temperature while keeping it crystal clear amber.
Watch out
You must dilute the tea in the 1/3 tea, 1/3 warm water, and 1/3 room temp water ratio, otherwise sudden temperature drop will cause cloudiness.
Prepare a tall drinking glass, fill 80% full with ice cubes (1 cup), and quickly pour the temperature-adjusted tea over the ice. Add 2 to 3 tablespoons of the prepared sugar syrup and fresh lemon slices, insert a straw and stir gently to serve.
Watch out
Ensure the tea base is diluted and temperature-adjusted before pouring over ice, otherwise hot tea touching ice will turn cloudy instantly.
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