Dark Pu’er Tea with Spice
This tea recipe was mentioned in the earlier Autumn Wind Changes Direction blog. Here are the details on how to prepare at home:
Phase 1- The Spice Tea base
Water- 5 liters or 5 quarts
Cinnamon Bark- 30g to 40g or 8 to 10 sticks
Fresh Ginger Root- 30g to 40g or 3 to 4 inches sliced
Cardamom Seed- 20g or 1 to 2 tablespoons
Black Peppercorns- 3g or 1 teaspoon
Clove Buds- 3g or 2 teaspoons
Place all of these in a pot and bring mixture to a boil then cover and let simmer on very low heat for 45 minutes. Turn the heat off and let this tea decoction sit covered overnight or 12 to 24 hrs at room temperature. This spice tea can now be strained and placed in the refrigerator for a 7 to 10 days.
Phase 2- The Autumn Wind Changes Direction Tea
Phase 1- Spice Tea Base- 8 to 12 ounces
Sliced Jujube Dates- 20g, a small handful
Cooked or Raw Pu’er- 5g to 6g
Pour 8 to 12 ounces of the Phase 1- Spice Tea base into a pot and add a small handful (about 20g) of the sliced jujube dates. Heat this mixture to 212F range. Turn heat to very low and let the jujube dates sit in there gently simmering for about 15 to 30 minutes. Then turn the heat off add 5g to 6g of a good pu’er tea. Let this steep for 1 to 3 minutes depending on the strength of tea that you wish to drink. Strain and drink. The tea will be pleasantly sweet by the jujube dates and it is good to eat these as well with your tea. Feel free to use your favorite teas. This could be a dark “cooked” pu’er that has been oxidized or a “raw” or green pu’er. Your choice depending on your body type and need for the weather, day and time. The darker pu’er will be more warming (yang); the raw pu’er will be more cooling (yin). With pu’ers you could add more water and brew again and repeat process 3 to 5 times and continue to drink the tea as the day progresses. Usually I start with 8 oz of the spiced version which warms and energizes body and mind. Then I go into straight water infusions from there on until the tea has no more vitality to give.
Enjoy!