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”?