1. The lemon, chopping board, knife, airtight jar, hands, and utensils used when taking out the lemon should all be free of Water and oil. 2. The Sugar-preserved lemon is not prone to spoilage but should be refrigerated and consumed within a week. 3. When using, take an appropriate amount of lemon slices along with the juice produced during preservation for better taste. 4. White granulated sugar is used instead of Honey because honey does not react well to high temperatures, resulting in a sour taste after being steeped in hot water. 5. If using tea bags, pour the water first before adding the tea to prevent overly concentrated tea, which significantly affects the taste.
Four Tips to Solve the Bitterness Issue in Hand-Made Lemon Tea!
The reason why lemon tea becomes “bitter and astringent” is due to a phenomenon known as “delayed bitterness.” So, how can we minimize the bitter taste in the lemon tea during preparation? Here are some tips:
Choice of Lemon Variety
Yellow lemons become bitter faster than green lemons and fragrant lemons when hand-beaten, so yellow lemons are suitable for Hong Kong-style lemon black tea, where only acidity enhancement is needed without the need for hand-beating. As the lemon matures, its aroma decreases, balancing the contradiction between maturity and aroma. Currently, 90% of specialized lemon tea shops on the market choose Guangdong fragrant lemons.
Lemon Beating Technique: Beat the Peel, Not the Flesh
Beating the lemon vigorously aims to release its aroma, but this process also damages the lemon's cellular structure, leading to the formation of lemon bitterin over time. To ensure the lemon's aroma without excessively damaging its flesh, concentrate the beating on the lemon peel rather than blindly pounding it, trying not to crush the fruit pulp. The aroma mainly resides in the oily layer of the lemon's outer skin.
Add Ice to Lower Enzyme Activity
The higher the activity of lemon bitterin hydrolase, the easier it is to promote the conversion of “LARL” into lemon bitterin, meaning the lemon tea will turn bitter faster. Therefore, to lower the enzyme's activity, add ice cubes while beating the lemon. The low temperature reduces the enzyme's activity, delaying the process of the lemon tea becoming bitter.
Secret Ingredient: Special Blend of Cane Sugar & Honey Crystals
A good-tasting lemon tea is a balance of aroma, sweetness and sourness, and the tea base. Thus, a delicious lemon tea not only depends on the quality of the lemon and the tea base but also crucially on the type of sugar used.