Start out by firstly freezing 3 cups of seedless grapes to be later used for ice cubes.
Place the Pinot Grigio white wine in a large pitcher or punch bowl. Add the lychee fruit, strawberries, sliced oranges and lychee liqueur.
Brew 3 cups of Dilmah black tea using cold fresh water and by letting the teabags steep for at least 3 minutes. Let the tea cool and then add to the wine and fruit mixture.
Chill the sangria in the fridge.
The sangria is best made the day before to allow for the fruit, wine and tea flavours to infuse and marry together. Before serving add a dash of sparkling mineral water to add some effervescence and serve with either ice cubes or frozen grapes to keep the sangria cool and refreshing.