Peel the skins of fresh lychee and remove the pits. Set aside.

Open a can of lychee in syrup and pour into a blender. Blend until pureed. Optional: drain the lychee syrup over a strainer to remove the bits. Use a spoon to press on the bits to obtain all syrup.

In a measuring cup, add in the tea bags and hot water. Let it steep for about 4-5 minutes. Remove the tea bags to prevent it from getting too bitter.

To serve, add in 2-3 pcs of fresh lychee and 2-3 slices of fresh lemon. Use a spoon to press and squeeze out the fresh juices. Serve over ice cubes, add in lychee puree and steeped tea. I used a ratio of about 4:5 lychee puree to black tea, but feel free to adjust the ratio to your liking.