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Iced Lychee Rose Oolong with Sparkling Water

By • Updated August 2026
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This fragrant, effervescent summer sipper combines the delicate floral notes of oolong tea with lychee sweetness and rose petals, all finished with a lively stream of sparkling water from a soda siphon. The cold-brewing method draws out the tea's nuanced flavour without bitterness, while the siphon delivers fine, persistent bubbles that elevate the drink far beyond shop-bought fizzy water. It's elegant enough for afternoon garden parties yet simple enough for a midweek treat.

Using a soda siphon is the key to getting those professional, Champagne-fine bubbles that gently lift the floral aromatics. Standard sparkling water from a bottle works in a pinch, but a siphon charged with CO₂ gives you complete control over carbonation levels and keeps every glass crisp. Pair this with a light high-mountain oolong for best results—milky or lightly oxidised varieties work beautifully.

Iced Lychee Rose Oolong with Sparkling Water
Prep Time10 mins
Cook Time0 mins
Servings2 tall glasses
DifficultyEasy

Ingredients

  • 4 g Oolong tea (high-mountain or milk oolong)
  • 300 ml Cold filtered water
  • 50 g fresh or tinned Lychees (peeled, pitted, halved)
  • 1 tsp dried Rose petals (food-grade)
  • 1–2 tsp Honey or agave syrup (optional, to taste)
  • 150 ml Chilled sparkling water (or siphon-charged water)
  • Ice cubes
  • Fresh rose petals and lychee slices to garnish
Nutrition per serving:
Calories: 45
Fat: 0g
Sugar: 10g
Protein: 0g

Instructions

1
Cold-brew: In a clean jar or jug, combine the oolong tea, lychees, and dried rose petals with 300 ml cold filtered water. Stir gently, cover, and refrigerate for 4–6 hours (or overnight). This gentle cold-brew method extracts floral sweetness without bitterness.
2
Strain: Strain the infused tea through a fine-mesh sieve into a clean jug, pressing the lychees lightly to release their juices. Discard the solids. Taste and stir in honey if you prefer a touch more sweetness.
3
Charge with soda siphon: Pour the strained tea base into your soda siphon bottle (ensure it's chilled first for best carbonation). Secure the lid, charge with one CO₂ cartridge, and shake gently 3–4 times. Let rest in the fridge for 10 minutes to let the bubbles settle and infuse.
4
Serve: Fill two tall glasses with ice cubes. Dispense the sparkling tea from the siphon, filling each glass about two-thirds full. The fine, persistent bubbles will carry the rose and lychee aromas beautifully. Garnish with fresh rose petals and a lychee slice, and serve immediately.

🫖 Equipment You'll Need

A soda siphon transforms this iced tea from pleasant to spectacular by charging it with ultra-fine CO₂ bubbles that lift and magnify the delicate lychee and rose aromatics. Unlike shop-bought sparkling water—which can flatten quickly and deliver coarse bubbles—a quality siphon lets you carbonate chilled tea to exactly the effervescence you want, and keeps it lively for hours in the fridge. It's the same tool professional bartenders use for sparkling cocktails, and it's invaluable for summer tea drinks that deserve a bit of glamour.

See our soda siphon picks →

Expert Tip: No Soda Siphon?

If you don't yet own a soda siphon, you can still make this recipe: prepare the cold-brewed tea base as directed, then top each glass with chilled sparkling water from a bottle. You'll sacrifice some carbonation control and finesse, but the drink will still be fragrant and refreshing. For best results, choose a high-quality sparkling mineral water and serve immediately.

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