How to Make Pa Pa Gan Tea

citrus-tea

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

Yield: One serving, approximately 300 ml

Prepare Jasmine Green Tea (recommended ratio => Tea : Water : Ice = 1–2 : 50 : 30)
Weigh 2–4 g of tea leaves and place them in a container. Add 100 ml of boiling water and steep for 6 minutes.
Add 60 g of ice cubes to the brewed tea to cool it down. Stir to accelerate cooling.
Once the ice has melted, strain the tea leaves to obtain approximately 160 ml of jasmine green tea.
Final Preparation
Select a cup; a transparent glass with a capacity of about 300 ml is recommended.
Separate the segments of the Pa Pa Gan, remove the outer skin, and collect the flesh.
Add 130 g of the flesh and 130 ml of jasmine green tea to the blender.
Pour in 10 g of sucrose syrup (optional; add if you prefer a sweeter taste).
Secure the lid and blend for 20 seconds. Pour the blended mixture into the cup.
Take a small amount of the flesh, tear it into pieces, and sprinkle it on top of the drink.

Enjoy!

Pa Pa Gan can be substituted with other citrus fruits that are easy to separate into segments, such as Chou Ju (Honey Mandarin).
The ratio of flesh to tea is 1:1. If you wish to prepare a larger quantity, increase the ingredients proportionally.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.