Nothing To Tea Here

Nothing To Tea Here

Morgan Eckroth
Prep Time

1 hours 30 minutes

Category

Signature

A tea-based clarification that's tart, floral, and has a luxuriously silky texture.

Nothing To Tea Here

What You'll Need

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    • Paper coffee filter

    • 2 medium carafes

    • Syrup bottle

    • Tea strainer

    • Teapot

    • Gram scale

    • Hot water kettle

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    • 250g sugar

    • 125g boiling water

    • 5g vanilla paste

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    • 8g Dona Rose Is My Name tea or a similar loose-leaf black and rose tea

    • 300g water at 205F

    • 100g raspberry puree

    • 60g brown sugar vanilla syrup

    • 70g sudachi juice

    • 5 dashes sichuan bitters

    • 200g whole milk

    Build

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      1. Combine the brown sugar and boiling water in a pitcher. Stir to combine.

      2. Let the syrup cool for 5 minutes and then add the vanilla paste, stirring again to combine.

      3. Stir occasionally as the syrup finishes cooling to make sure that sugar doesn’t gather at the bottom.

      4. Once cool, bottle and store the syrup in the fridge for up to two weeks.

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      1. Steep the tea and hot water for 5 minutes before straining out the leaves.

      2. Combine the tea, puree, syrup, sudachi, and bitters together.

      3. In a separate carafe, add the milk.

      4. Pour the tea mixture into the milk and stir gently until curds form. Let it sit for 30 minutes.

      5. Pour the mixture into a coffee filter to separate the curds.

      6. Pour the filtered liquid over the curds again for a second and finer filtration.

      7. Fully chill the clear filtered drink in the fridge before serving in a chilled coupe glass.