Where can you get the wu wei tea? Also, a funny note regarding the name.. The punch sounds far from tasteless though! A google search will get you places online to get it and you should be able to find it a place with a good tea selection. Wu Wei apparently translates to "peaceable energy.
But I do know that the stuff is tasty and rather pretty in color. Post a Comment. Monday, July 5, wu wei milk punch. In a large bowl, add gin, zest, and mint from "A". Lightly muddle mint, and let infuse for 1 hour. Make Wu Wei tea syrup by adding a large tbsp of Wu Wei tea to 8 oz of boiling hot water. Let infuse for minutes and remove tea ball or strain. Add in 8 oz of sugar and stir until dissolved.
After the hour infusion, add lemon juice and 11 oz of tea syrup recipe makes a little more than that from "B". Remove mint sprigs. Pour hot milk into the bowl containing the gin, juice, and tea syrup. Stir and leave for minutes until the milk is fully curdled. Strain through a tea towel to remove curds and zest. An optional second filtering step through a coffee filter can be done time consuming. I did it since the tea towel let through a lot of particulate matter. Store in capped bottles.
Makes around 1 liter. Cool punch in fridge. Keeps almost indefinitely when refrigerated. Serve in glasses or punch cups. On Saturday night I'm skipping ahead of my queue since this recipe was requested , we attended a small gathering. Since I knew that one of the hosts was a big fan of tea, I decided to make a tisane punch using Wu Wei. Wu Wei is a Chinese blend of 7 herbs; besides a rich bounty of flavors, Wu Wei also contains hibiscus flower which donates a wonderful red hue.
To pair with it, I figured that the herbal complexity of gin would work. The combination of tea and lemon seemed rather natural, and before I knew it, I had three quarters of a Flapper Jane albeit with a more robust gin and no Peychaud's Bitters. Fresh mint from the garden added a small element of fresh clean greenness to the drink, and lemon zest added a hint of citrus bitterness to the mix. I stopped there with the ingredients with the mantra of keep it simple. It was one of the simplest milk punches I have ever made, but one of the most full flavored.
