Steep the lapsang souchong tea bag in the boiling water for 5 minutes, until the liquid turns reddish brown and smells distinctly smoky.

Remove the tea bag and cool the tea to room temperature, about 15 minutes, then chill it in the fridge for 15 minutes.

Add 3 ounces of the chilled tea, the lemon juice, the maple syrup, and the egg white to a cocktail shaker without ice.

Seal the shaker and shake hard for 15 seconds with no ice, a dry shake, until the mixture feels noticeably thicker and the shaker stops rattling freely.

Open the shaker, add a handful of ice, and shake again for 15 seconds, until the outside of the shaker frosts over.

Strain into a rocks glass over one large ice cube; the egg white should sit as a thin, pale foam across the top.

Twist a strip of lemon peel over the foam to finish, then rest it on the rim.