Osmanthus, tangerine peel, autumn pear oolong tea: Sugar Osmanthus 5 grams
Honey 5 grams Xinhui Chenpi 1 block
Purified water 1 liter Qiuli paste 0.5g
Phoenix Dancong 5 grams Tea Soup 360ml
Osmanthus tangerine peel and white fungus dew: Sugar Osmanthus Dew 9 grams
Honey 9 grams Tremella fungus 120g
Tangerine peel 5 grams per piece White sugar 140g
Purified water2 liters highland barley rice 200 grams
How to make osmanthus drink [Autumn Osmanthus Drink] This drink has the most flavor in October. It’s a pity to miss it! Illustration of how to do it 1

Step 1

Osmanthus Autumn Pear Oolong Tea 1. Wash and soak the tangerine peel for half an hour, boil over high heat, cool and set aside; 2. Rinse the Phoenix Dancong and soak it for about 20 seconds, then pour out the first tea water; 3. Then brew again, let it sit for four to five minutes, and filter out the tea soup; 4. Add sugar osmanthus and honey into the cup, pour in oolong tea soup and tangerine peel water to prepare, add some autumn pear paste, stir evenly, and sprinkle with dried osmanthus.[Autumn Osmanthus Drink] This drink has the most flavor in October. It’s a pity to miss it! Illustration of how to do it 2

Step 2

Osmanthus osmanthus and tangerine peel white fungus dew 1. Cut fresh white fungus into small florets, cook for 30 minutes, add white sugar and stir evenly; 2. Wash and boil the tangerine peel, cool and set aside; 3. Boil the highland barley rice for 30 minutes, add sugar, mix well and let cool; 4. Take a spoonful of highland barley rice in a cup, add sugared osmanthus and honey, pour in tangerine peel water and tremella soup and mix thoroughly, then sprinkle some dried osmanthus. Osmanthus drink cooking tips