Recepies
Citrus Jasmin Jasmine tea is traditionally made at night as the flowers open. Green tea and jasmine flowers are stirred together, then the flowers are removed, the tea is baked, and the process is repeated over several evenings. Finger lime adds tanginess to this tea. 12 rambutans, fresh or canned, and peeled 1⁄2 cup boiling water, plus 12⁄3 cups water heated to 175°F (80°C) 5 tbsp Dragon Well tea leaves (Long Jing)
TEMP 175ºF (80ºC)
1 2 3 TYPE HOT
Set aside some pieces of rambutan for garnishing, and muddle the rest with a muddler or pestle. Place the muddled fruit in a teapot and add the boiling water. Infuse for 4 minutes. Strain the infusion and pour into tumblers. In a separate teapot, infuse the tea leaves in the heated water for 1 minute. Cool and pour into the tumblers.
INFUSE 3-4 MINS
Jade Orchards Green Snail tea has lovely roasted notes as a result of pan-firing over charcoal. Goji berries bring a slight tartness to the mix, but the pear balances the flavors with a bit of sweetness. Traditionally prepared by the man of the house, it has become the symbol of hospitality China. 1 pear, cored and diced, plus 4 thin slices 1 table spoon dried goji berries 3⁄4 cup boiling water, plus 3 cups water heated to 175°F (80°C) 2 table spoons Yunnan Green Snail leaves
TEMP 175ºF (80ºC)
1 2 3 TYPE HOT
Place the pear and berries in a teapot, add the boiling water, and set aside to infuse. Meanwhile, place the tea leaves in a separate teapot. Add the heated water and leave to infuse for 2 minutes. Strain the tea into the fruit infusion and serve hot, garnished with a pear slice.
INFUSE 2 MINS