- 60ml oolong tea
- 60ml Hibiscus flower tea
- 20ml lychee syrup
- 15ml corn sugar
- 280gr Ice cubes
- lychee/ hibiscus jam topping
- Oolong: 30gr: 1 liter of water (boiling temperature) for about 15 minutes.
- Hibiscus: 20gr: 1 liter of water (boiling temperature) for 5-10 minutes.
Hibiscus jam: use the hibiscus flowers that have been soaked with 60 grams of sugar & 150 ml of water to simmer for 15-20 minutes.