# How to Make Pa Pa Gan Tea

![citrus-tea](citrus-tea.jpg)

Estimated Cooking Difficulty: ★★

## Essential Ingredients and Tools

- Ingredients:
  - Pa Pa Gan (see additional content for substitutes)
  - Jasmine Green Tea
  - Ice Cubes
  - [Sucrose Syrup](../../condiment/sucrose-syrup/sucrose-syrup.md) (optional)
- Tools
  - Blender

## Measurements

Yield: One serving, approximately 300 ml

- Pa Pa Gan: 1–2 pieces (over 200 g)
- Jasmine Green Tea: 2–4 g
- Ice Cubes: 60 g
- 1:1 Sucrose Syrup: 10 g (optional)

## Instructions

- Prepare Jasmine Green Tea (recommended ratio => Tea : Water : Ice = 1–2 : 50 : 30)
  - Weigh 2–4 g of tea leaves and place them in a container. Add 100 ml of boiling water and steep for 6 minutes.
  - Add 60 g of ice cubes to the brewed tea to cool it down. Stir to accelerate cooling.
  - Once the ice has melted, strain the tea leaves to obtain approximately 160 ml of jasmine green tea.
- Final Preparation
  - Select a cup; a transparent glass with a capacity of about 300 ml is recommended.
  - Separate the segments of the Pa Pa Gan, remove the outer skin, and collect the flesh.
  - Add 130 g of the flesh and 130 ml of jasmine green tea to the blender.
  - Pour in 10 g of sucrose syrup (optional; add if you prefer a sweeter taste).
  - Secure the lid and blend for 20 seconds. Pour the blended mixture into the cup.
  - Take a small amount of the flesh, tear it into pieces, and sprinkle it on top of the drink.

Enjoy!

## Additional Information

- Pa Pa Gan can be substituted with other citrus fruits that are easy to separate into segments, such as Chou Ju (Honey Mandarin).
- The ratio of flesh to tea is 1:1. If you wish to prepare a larger quantity, increase the ingredients proportionally.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.