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  • White Tea Lemonade

    Silver Needle or Bai Mu Dan at strictly 70–75°C for 3–4 minutes — honey-lemon syrup with zest off heat, combined with 180ml lemon juice (lower than other tea lemonades so white tea’s whisper remains), cold water, salt. Chilled 1–2 hours. Pale, floral, and delicate.

  • Green Tea Lemonade

    Sencha green tea at strictly 75–80°C for exactly 2–2½ minutes — honey-lemon syrup with zest off heat, combined with fresh lemon pulp, juice, cooled green tea, cold water, and salt. Chilled 1–2 hours. Crisp, fresh, and lemonade-led.

  • Iced Tea Lemonade

    Ceylon black tea at 90–95°C for exactly 2½–3 minutes — honey-lemon syrup with zest off heat, combined with fresh lemon pulp, juice, cooled tea, cold water, and salt. Chilled 1–2 hours. Lemonade leads, tea supports structure.

  • Pear Lemonade

    Ripe pears cooked at low heat with honey, lemon zest infused off heat — gently pressed, combined with 150ml lemon juice (lower than standard to let pear lead), salt, and cold water. Chilled 1–2 hours. Pale, delicate, and specifically pear-forward.

  • Cherry Lemonade

    Cherries simmered with honey for extraction, lemon zest off heat for 10 minutes — single syrup extraction for cherry’s heat-stable benzaldehyde character, combined with fresh lemon pulp, juice, salt, and cold water. Chilled 1–2 hours. Rich, vivid, and citrus-forward.

  • Blackberry Lemonade

    Honey-blackberry syrup cooked at low heat with lemon zest off heat — fresh blackberries separately mashed and cold-strained with light pressing for vivid aromatic juice, combined with fresh lemon pulp, juice, salt, and cold water. Chilled 1–2 hours. Deep, layered, and fruit-forward.