This winter I was introduced to Shou Mei and Moonlight white teas that became instant favorites! I adore the play between the sweet stone fruits and woody notes. With my first seep of each, I immediately knew once things warmed up here in Arizona I was in for some good times working on new ice tea blends.
This installment of my 2019 Tea Blending Series is a real winner if I do say so myself. The distinct flavors of goji berries are punched up a notch with tangerine and the last of my 2013 Shou Mei White Tea Cake from Yunnan Sourcing (use this link for $5 off your first purchase). If you’re not boiling your Shou Mei leaves after they’ve given all they can by steeping, you’re missing out on a real treat. For added richness, I finished it off with my favorite Japanese Sencha from Upton Tea.
The result was out of this world. If your looking for a great party drink this year you can’t go wrong with this iced tea blend. It’s sure to wow your guests and have them all asking for more.
Goji Tan San Shou Iced Tea Recipe
7 grams spent Shou Mei Leaves (I did about 5 steepings on them)
2 grams UNUSED Shou Mei Leaves
3 grams UNUSED Sencha Leaves
1 Heaping Tablespoon Dried Goji Berries
6 cups water
Pinch Kosher Salt
1/2 Cup Sugar (or to taste)
Peel the tangerines then run the peels under cold water. Placing the peels face down on a cutting board, scrape off as much of the white pith as you can get off. Wetting them in water first makes this much easier. Add them to your pot along with 7 grams of spent Shou Mei and a pinch of kosher salt.
Roughly shop the goji berries and add them to the pot along with three cups water. Bring it all to a boil and cover. Then reduce heat and simmer for 10 minutes.
While its simmering squeeze the tangerines. I started by first crushing them by hand and finished with a potato masher to get 1 cup of juice. Add this to the remaining three cups of water.
After 10 minutes remove the pot from the heat and add the remaining Shou Mei, stir gently, and steep for seven minutes. When your seven minutes are up, add the sencha stirring gently then steep for three minutes more.
Next, add the sugar to a glass pitcher and when the last three minutes are up, strain the pot into your pitcher and stir to dissolve the sugar. Finish by adding the remaining juice and water mixture, stirring to combine. Chill for at least an hour and serve over ice.
I think this might even be better with honey rather than sugar, but I’m out at the moment.
Either way, this a really unique iced tea and a great way to get just a bit more out of that Shou Mei. I PROMISE, YOUR GOING TO LOVE THIS ONE!