Boil the water with a slow roll, and add the honey and lychee once it begins boiling. Let it boil at the lowest heat possible for a few minutes before killing the heat.

Let it cool near a breeze -- the wild yeasts in your air will find their way to it, and you can transfer it and the remaining ingredients to a container that's covered with a towel that's rubberbanded-on, or fitted with an airlock. It will likely do absolutely nothing for almost a week, and you'll think it's a dud, before it froths up all over and is clearly reacting. It's ready to drink after another week or two, but the longer it sits (inside a few months) the better. If nothing happens, add a few pebbles of Champagne yeast.

It should be sweet, but not sickeningly. The tea or raisins add a tannin, and the cloves add a little "smoke" to give it depth. It's party-ready fairly quickly, and seems to always be a crowd pleaser, if entertaining others happens to be your thing. Otherwise, it's a really tasty way to drink alone -- and on the bright side, there's no prewritten pamphlet on tejaholicism, whereas "wine-o's" and gin drunks are too cliché.