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!
I travelled around Kyushu for a month, covering all the prefectures except Okinawa. During this period, my main mode of transport between each prefecture was bus. Something that did not occur to me until my WWOOF host shared with me that travelling by bus might be more convenient and cheaper than train. Typically, travelling by bus is cheaper, more convenient with less transfer and also,…
