Steeping globe amaranth oolong iced tea in the wok
This is about three-quarters the amount I made last time, so I was able to steep it in the wok with a lid. It’s easier to do a neat pour from the wok to the red pot, so later (when filtering out the leaves) this will probably turn out to have been a good idea. The only flaw here is that I don’t think the wok retains heat as well as the pot, even with the lid.
I’m going with:
Boiled in the pot
Steeped in the wok
Sieved back into the pot
Cooled in the snow outside
Served or refrigerated in the beverage dispenser
HHHAHAHAHAHAHHahahahahah
Now I can make an Oolong Highball! I’m using my favorite shochu, Towari, which is made with buckwheat. Kampai!
Steeping globe amaranth oolong iced tea in the wok
This is about three-quarters the amount I made last time, so I was able to steep it in the wok with a lid. It’s easier to do a neat pour from the wok to the red pot, so later (when filtering out the leaves) this will probably turn out to have been a good idea. The only flaw here is that I don’t think the wok retains heat as well as the pot, even with the lid.
Globe Amaranth Oolong Iced Tea. I made a gallon today.
Making this was kind of an… adventure. Sometimes, flying by the seat of your pants actually works out! I could have done without the impromptu game of curling, though.
Once I’d steeped my tea in my biggest pot, I had to strain it into a secondary vessel. The only one big enough that could handle the heat was a wok. But it fit! Once it was strained I put it back in the pot, which I then put outside in the snow to cool down. The snow underneath melted unevenly, and it almost slid right off my back steps, but I managed to retrieve it before it could go over the edge. I poured it all into my brand new gallon beverage dispenser and it all fit very nicely… which was slightly surprising, since I didn’t measure a single thing in this whole process using more than my eye.
