Thai anchan with lychee

• 20 ml P&D “Violet” syrup
• 30 ml P&D Coconut syrup
• 30 ml P&D Lychee syrup
• 2 mint branches (garnish)
• 5 lemon wedges (garnish)
• 10 buds of Anchan tea
• 10 ml lemon juice
• 40 g blackberries
• 50 ml coconut water
• 380 ml hot water (85-90°C)

Decor : Mint branches and lemon slices.

Cooking method :

1. Pour tea into a kettle and add hot water (85-90°C);
2. Stir and drain;
3. Rinse the tea in this way 3 times;
4. Then place all the ingredients in the kettle and add hot water;
5. Decorate.

Serving size : 1 teapot
Calorie content :
Cooking time :
Serving container : ProHotel Izumi teapot , art. 3150179, ProHotel double wall glass, 60 ml , art. 3130639.

Thai Anchan with Lychee - a warming mix of violet, coconut, lychee, blackberries, coconut water, lemon juice and Anchan tea buds.

Hot teas are ideal drinks for the autumn-winter period. With a pleasant mild taste and neutral aroma, hot, freshly brewed tea can be ideally combined with any additives. If you heat it no more than 80 degrees, the drink retains all the vitamins and beneficial properties.