Cold-Brewed Pu erh with a Twist
Cold-Brewed Pu erh with a Twist
Your humble pu erh Junky rather enjoys using Yabao for purposes of cold-brewing. Yabao is the branch sprouts from the Camellia sinesis tree. It has a complex taste of oils and spices, producing a clear white liquor. It adds a woody depth to the cold-brew, which rounds out whatever combinations you create on your own.
Cold-brew is not for your most premium pu erh stash. It is perfect, however, for pu erh offerings that might strike you as “off,” stuff that you might have otherwise wanted to throw out, or those that possess jagged notes that might be smoothed through some blending flair. Is not the pu erh Junky’s view that Yabao possesses any of these qualities. Rather, it functions to be the great equalizer. Yaobao is great on its own, but a particular liking toward it cold brewed has been developed.
Below is a cold-brew recipe that you might like to try for yourself. A bit on the additions first… Jamaica is the name here in Los Angeles for hibiscus flower in other parts of the country. It’s a beverage that you can be certain that is available in any Mexican restaurant. It’s a tart, bright-tasting elixir that mixes well other herbs. Longan is a fruit that is related to lychee. Unlike lychee, longgan is frequently dried and used medicinally or in food and beverages.
Ingredients:
Yabao 5T
Raw pu erh 6T (mixed ok)
Ripe pu erh 3TJamaica 1T
Longan 1/2c
Throw all the ingredients into a gallon jug and fill with water. Let sit in fridge overnight. Ready to drink the next day.
Enjoy.
