Imperial Thirst Quencher
A fruit syrup beverage prepared using a traditional imperial palace formula, requiring multiple days of fermentation and maturation.
Ingredients
Chinese cinnamon
25g
cloves
25g
osmanthus flowers
25g
white cardamom seeds
25g
amomum seeds
25g
fine fermentation starter
200g
malt
200g
wisteria flowers
250g
refined honey
5kg
fresh well water
30kg
Instructions
1
Simmering
Use 250g of wisteria flowers, 5kg of refined honey, and 30kg of fresh well water. Simmer the wisteria flowers together in a pot until the mixture reduces to 40kg, then strain through fine linen to remove solids.
2
Fermentation
Take one small-mouthed crock, fill a raw linen bag with the finely ground mixture of the first seven ingredients, place the bag into the crock, then add 40kg of fresh well water and the previously simmered honey. Seal the crock opening. The beverage will be ready after 5 days in summer, 7 days in spring or autumn, and 10 days in winter.
3
Temperature Control
When initiating fermentation, use warm temperature for spring and autumn, cool temperature for summer, and hot temperature for winter.
