Lychees of Chang'an

长安的荔枝

Coconut-oil-washed coffee meets lychee, rose and yellow osmanthus fermented-rice foam in an elegant layered creation. Floral, silky and distinctive, it brings a refined regional story to the menu.

Ingredient list

Per serving — 1 × 500 ml cup

• Coconut Water80 g
• Coconut-oil-washed Iced Pour-over Coffee80 g
• Yellow Osmanthus Fermented-rice Foam35 g
• Sous-vide Lychee Rose Black Tea Syrup45 g
• Large Ice Cube1 cube

Preparation steps

1. 1

   Add the coconut water, coconut-oil-washed iced pour-over coffee and sous-vide lychee rose black tea syrup to a shaker.

2. 2

   Shake until evenly combined.

3. 3

   Place one large ice cube in the serving cup and pour in the shaken mixture.

4. 4

   Top with yellow osmanthus fermented-rice foam, garnish with lychee and rose petals and serve.