"
Suigyoku" is one of the representative varieties of Taiwanese tea. This cup, with its jasmine-like floral notes, is also recommended as a cold brew. The subtle astringency pleasantly cleanses the palate after enjoying the sweetness of melon and the richness of cream. You might also try brewing the third infusion with hot water to experience the change in flavor.
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Ingredients
・4g of "
Suigyoku" tea leaves
・Hot water (1st infusion): 90ml at 100°C
・Hot water (2nd infusion): 100ml at 100°C
・Hot water (3rd infusion): 100ml at 100°C
・Ice cubes, as needed
Note: Remove the tea strainer from the teapot as the leaves will expand significantly, and set it on the server instead.
Brewing Method
1. First Infusion
Place the tea leaves in the teapot. Pour in 90ml of 100°C water and let it steep for 3 minutes. Then pour it over ice cubes in a glass server.
2. Second Infusion
Pour 100ml of 100°C water into the teapot and let it steep for 4 minutes. Add this to the glass server, stir well to chill thoroughly, then pour into glasses and enjoy with the cake.
3. Third Infusion
Pour 100ml of 100°C water into the teapot and let it steep for 2 minutes. You can enjoy this either as a cold brew or, if you prefer, as a hot tea.
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