Black Tea Infusions
Recipes That Get Right to the Scoop
There’s nothing quite like an earthy cup of fresh Pu-erh tea — except when you serve it with a tart, Pu-erh-infused raspberry spread, homemade, toasted bread or fresh biscuits and sweet cream butter. These are the good things in life. Enjoy!
Ingredients
To make a cup of raspberry spread, you will need:
1 c. raspberries
1 Tbsp. Pu-erh loose tea
1/2 c. boiling water
2 Tbsp. raw sugar (this is a low-sugar, tart version — because HELLO RASPBERRIES — but feel free to adjust for preference)
1 Tbsp. flour
1 Tbsp. cold water
The Process
Here’s the scoop:
Pour 1/2 cups of boiling water over one tablespoon of “Lushi” (Poetic Tea’s organic Pu-erh loose tea) — this makes for a very strong and woody infusion;
Steep for four to five minutes and strain into small saucepan;
Add a cup of fresh raspberries and two tablespoons of raw sugar to the pan and bring to a boil, stirring and mashing the berries frequently;
Once boiling, reduce heat to low and continue stirring periodically;
In a small dish, combine a tablespoon of flour and a tablespoon of cold water and stir until it forms a thick paste;
Add flour mixture to pan and stir while cooking on low for another minute or two;
Remove from heat and chill (spread should thicken in the process);
Once chilled slightly (or overnight), spread is ready to be served with toast or biscuits, (or spooned over yogurt or vanilla ice cream). Enjoy!
Pro Tip:
Re-infuse your Pu-erh leaves with boiling water to enjoy a fresh cuppa while you wait for your raspberry spread to chill.
Want to try “Lushi”?
Lushi
A smooth and earthy, organic Pu-erh loose tea.