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48 lines
1.8 KiB
Markdown
48 lines
1.8 KiB
Markdown
# How to Make Pa Pa Gan Tea
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Estimated Cooking Difficulty: ★★
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## Essential Ingredients and Tools
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- Ingredients:
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- Pa Pa Gan (see additional content for substitutes)
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- Jasmine Green Tea
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- Ice Cubes
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- [Sucrose Syrup](../../condiment/sucrose-syrup/sucrose-syrup.md) (optional)
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- Tools
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- Blender
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## Measurements
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Yield: One serving, approximately 300 ml
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- Pa Pa Gan: 1–2 pieces (over 200 g)
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- Jasmine Green Tea: 2–4 g
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- Ice Cubes: 60 g
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- 1:1 Sucrose Syrup: 10 g (optional)
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## Instructions
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- Prepare Jasmine Green Tea (recommended ratio => Tea : Water : Ice = 1–2 : 50 : 30)
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- Weigh 2–4 g of tea leaves and place them in a container. Add 100 ml of boiling water and steep for 6 minutes.
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- Add 60 g of ice cubes to the brewed tea to cool it down. Stir to accelerate cooling.
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- Once the ice has melted, strain the tea leaves to obtain approximately 160 ml of jasmine green tea.
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- Final Preparation
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- Select a cup; a transparent glass with a capacity of about 300 ml is recommended.
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- Separate the segments of the Pa Pa Gan, remove the outer skin, and collect the flesh.
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- Add 130 g of the flesh and 130 ml of jasmine green tea to the blender.
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- Pour in 10 g of sucrose syrup (optional; add if you prefer a sweeter taste).
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- Secure the lid and blend for 20 seconds. Pour the blended mixture into the cup.
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- Take a small amount of the flesh, tear it into pieces, and sprinkle it on top of the drink.
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Enjoy!
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## Additional Information
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- Pa Pa Gan can be substituted with other citrus fruits that are easy to separate into segments, such as Chou Ju (Honey Mandarin).
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- The ratio of flesh to tea is 1:1. If you wish to prepare a larger quantity, increase the ingredients proportionally.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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