Pu'erh * Recipe

Rinse the leaves

Bring the hot water (200 ml) to a near boil. Place the pu'erh leaves in a teapot or infuser. Pour the 200 ml of hot water over the leaves, swirl/steep for 20–30 seconds, then discard this rinse water. This awakens the pu'erh and removes dust.

Brew concentrate

Bring 600 ml fresh water to a boil (95–100°C). Pour over the rinsed pu'erh leaves and steep 3.5–4 minutes for a brisk, milk-tea-strength concentrate. Strain the leaves and transfer the brewed concentrate to a heatproof container to cool slightly. Reserve 200 ml of the concentrate if you plan to make the smoothie.

If making iced drinks, speed cooling by setting the container in an ice bath or transferring the brew to the fridge for 10–15 minutes. For hot service, keep at serving temperature.

Prepare milk & syrup

If using brown sugar syrup, have it at room temperature (40 ml per batch). Add vanilla extract to the milk and stir to combine. Taste the pu'erh concentrate and decide sweetness level; the recipe assumes ~20 ml syrup per serving (40 ml total).

Assemble Iced Pu'erh Milk Tea (2 servings)

Divide the ice between two glasses (about 1 cup ice per glass). If you want pearls, add 2–3 tbsp of cooked pearls to the bottom of each glass. Pour 300 ml pu'erh concentrate into each glass (total 600 ml), then add 120 ml milk to each glass. Add 20 ml brown sugar syrup to each (adjust to taste). Stir vigorously until evenly mixed and chilled. Serve with a wide straw if you used pearls.

Cook pearls

Bring the 1,000 ml water to a rolling boil in a wide pot. Add the 80 g dry tapioca pearls and stir immediately to prevent sticking. Keep the water at a vigorous simmer and cook pearls uncovered, stirring occasionally, for 6–8 minutes (cook time depends on brand — pearls should become translucent with a slightly chewy center).

Rest and sweeten pearls

When pearls reach desired texture, turn off the heat, cover the pot, and let them sit for 6–8 minutes off heat if the package recommends. Drain pearls and immediately toss them with the 2 tbs brown sugar while still hot so the sugar melts and caramelizes slightly, coating the pearls. Keep pearls in a small bowl with any residual syrup and use within 1–2 hours (refrigeration will firm them).

Divide cooked pearls between serving glasses before assembling the iced milk tea.

Blend smoothie

In a blender combine 200 ml of the cooled pu'erh concentrate, 1 medium ripe banana, 100 ml whole milk (or plant milk), 1 cup ice, and 10 ml brown sugar syrup if you want extra sweetness. Blend on high until smooth and frothy, about 30–45 seconds. Adjust thickness by adding more ice (thicker) or more concentrate/milk (thinner).

Taste and adjust sweetness. Pour into a glass and serve immediately. If desired, top with a small dusting of ground cinnamon or a few cooked tapioca pearls.