MASTER PREPARATION LIST:
Da Hong Pao Wuyi Rock Oolong: Proper Brewing and Preparation
**Brewing Instructions:**
- **Water Temperature:** 95°C
- **Steep Time:** 3 minutes
- **Leaf Quantity:** 1 teaspoon per 200ml of water
**Preparation:**
1. Heat fresh, filtered water to 95°C.
2. Add 1 teaspoon of Da Hong Pao leaves to a Yixing clay teapot.
3. Pour the hot water over the leaves.
4. Let steep for 3 minutes.
5. Strain and pour into a traditional Chinese porcelain cup.
**Serving Vessel:** Yixing clay teapot for brewing and traditional Chinese porcelain cup for serving.
**Special Notes:**
- Pre-warm your Yixing teapot and porcelain cups.
- Enjoy multiple infusions.
Gold Tribute Panyang Congou Black: Proper Brewing and Preparation
**Brewing Instructions:**
- **Water Temperature:** 95°C
- **Steep Time:** 3 minutes
- **Leaf Quantity:** 1 teaspoon per 200ml of water
**Preparation:**
1. Heat fresh, filtered water to 95°C.
2. Add 1 teaspoon of Gold Tribute Panyang Congou leaves to a porcelain teapot.
3. Pour the hot water over the leaves.
4. Let steep for 3 minutes.
5. Strain and pour into fine bone china cups.
**Serving Vessel:** Porcelain teapot for brewing and fine bone china cups for serving.
**Special Notes:**
- Consider a second steeping with slightly longer brewing time.
- Ideal to pair with afternoon treats like scones or pastries.
Tai Ping Hou Kui: Proper Brewing and Preparation
**Brewing Instructions:**
- **Water Temperature:** 80°C
- **Steep Time:** 2 minutes
- **Leaf Quantity:** 1 teaspoon per 200ml of water
**Preparation:**
1. Heat fresh, filtered water to 80°C.
2. Add 1 teaspoon of Tai Ping Hou Kui leaves to a glass teapot.
3. Pour the hot water over the leaves.
4. Let steep for 2 minutes.
5. Strain and pour into a glass cup.
**Serving Vessel:** Glass teapot for brewing and glass cups for serving.
**Special Notes:**
- Ensure leaves have enough room to expand fully.
- Serve with light, delicate snacks like cucumber sandwiches or almond cookies.
True Cream Golden Buds Oolong: Proper Brewing and Preparation
**Brewing Instructions:**
- **Water Temperature:** 90°C
- **Steep Time:** 3 minutes
- **Leaf Quantity:** 1 teaspoon per 200ml of water
**Preparation:**
1. Heat fresh, filtered water to 90°C.
2. Add 1 teaspoon of True Cream Golden Buds Oolong leaves to a gaiwan.
3. Pour the hot water over the leaves.
4. Let steep for 3 minutes.
5. Strain and pour into a porcelain cup.
**Serving Vessel:** Gaiwan for brewing and porcelain cups for serving.
**Special Notes:**
- Gently swirl the gaiwan before pouring.
- This Oolong can be steeped multiple times; increase the steeping time slightly with each infusion.
Super White Peony (Fuding): Proper Brewing and Preparation
**Brewing Instructions:**
- **Water Temperature:** 85°C
- **Steep Time:** 2-3 minutes
- **Leaf Quantity:** 1 teaspoon per 200ml of water
**Preparation:**
1. Heat fresh, filtered water to 85°C.
2. Add 1 teaspoon of Super White Peony leaves to a glass or porcelain teapot.
3. Pour the hot water over the leaves.
4. Let steep for 2-3 minutes.
5. Strain and pour into a porcelain or glass cup.
**Serving Vessel:** Glass or porcelain teapot for brewing and porcelain or glass cups for serving.
**Special Notes:**
- Pre-warm your teapot and cups.
- Enjoy over multiple infusions.
- Pair with light, subtly flavored foods such as fresh fruit or mild cheeses.
Super White Peony (Fuding) Tea Cocktail:
**White Peony Blossom Cocktail**
**Ingredients:**
- 1 cup brewed Super White Peony tea, cooled
- 1 oz elderflower liqueur
- 1 oz gin
- 1/2 oz fresh lemon juice
- 1/2 oz simple syrup
- Ice
- Edible flower for garnish (optional)
**Instructions:**
1. Brew Super White Peony tea as per the instructions and let it cool.
2. In a cocktail shaker, combine the cooled tea, elderflower liqueur, gin, lemon juice, and simple syrup.
3. Fill the shaker with ice and shake well until chilled.
4. Strain into a chilled martini glass or a glass cup.
5. Garnish with an edible flower for an elegant touch.
Enjoy this delicate and refreshing cocktail that highlights the floral notes of the Super White Peony tea.
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