Orchid Cream Tea
Melt good butter into powdered tea, add water according to the season, and whisk until snow-white. A pinch of salt makes it even better.
Ingredients
Good tea (finely ground)
50g
Good butter (melted)
75g
Ice water (for summer use)
1-2 tsp tips
Boiling water (for winter use)
to taste
Warm water (for spring/autumn use)
to taste
Salt
a pinch
Instructions
1
Mixing
Finely grind the high-grade tea listed above, using 50g as the standard. First melt the 75g of good butter, pour it into the tea powder, and stir continuously without pause.
2
Stirring
In summer, gradually add ice water while stirring. Do not add too much water—just 1 to 2 teaspoon tips is sufficient. Adding small amounts frequently is fine, but the mixture must be stirred evenly. Continue until it reaches a snow-white consistency. In winter, gradually add boiling water while stirring; in spring and autumn, add warm water while stirring. Adding a pinch of salt makes it especially wonderful.
