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Pu Erh Mini Tuo-Cha

Pu Erh Mini Tuo-Cha
Pu Erh Mini Tuo-Cha

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Pu-Erh: Mini Tuo Cha (Birds Nest Formation). ‘Red tea leaves pressed into a form, a pie, and aged. Young Pu Erh can be high in caffeine but fully aged Pu Erh (also known as antique tea) has much less caffeine due to the ageing process. An earthy, almost sea-earthy taste.


Recipe for Chewy Pu Erh & Ginger Cookies: The nature of the cookies and spices used compliment the earthy nature of the Pu Erh. Ingredients - Prep Time: Preparation: 30 minutes; Cook time: 10-12 minutes; Serving Size: 5-6 dozen 1/2 cup Pu Erh from one mini pie (strong) tea 2 tablespoons ground ginger 2 1/2 cups sifted whole wheat pastry flour 2 teaspoons baking soda 1 teaspoon quality ground cinnamon 1/2 teaspoon allspice 1 farm fresh or free range chicken egg 1/2 teaspoon Himalayan sea salt (ground) 3/4 cup unsalted butter 1/2 cup white sugar and 1/2 cup brown sugar 1/3 cup cinnamon sugar 1/4 cup blackstrap molasses Preheat your oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Brew Pu Erh - break the Mini Pie in half, crumble one half and place this crumbled half in a teapot, add boiling water, swirl the teapot to clean the tea and dispose of the liquor leaving the tea in place. Repeat this cleaning one more time then the Pu Erh is ready to use. Add boiling water and steep (brew) for 20-30 seconds aiming for a strong, rich dark liquor. Repeat if not quite 1/2 a cup. Set aside to cool. Sift the flour, ginger, allspice, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Beat butter in a mixing bowl until creamy. Gradually beat in the 2 sugars and then the egg and molasses. Sift 1/3 of the flour mixture into the butter mixture and stir to thoroughly blend. Slowly pour cooled Pu Erh into butter and flour mixture and blend again. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough (slightly larger than a big marble) and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar and place about 2 inches apart on the cookie sheet. Bake in preheated oven until the tops darken slightly, are rounded and slightly cracked (about 10-12 minutes). Cool the cookies on a wire rack and store in an air-tight container.

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