Try this innovative recipe from coffee barista champion and Zealong tea fan Sam Low! A coffee professional with a passion for Chinese gastronomy and tea, Sam runs a contemporary pop up restaurant that uses Zealong tea as part of his showcase. Visit his Instagram here _sam_low_ Ingredients you will need ● 20g dried white fungus ● 100g yellow rock sugar (reduce or increase for taste preference) Instructions
● 30g dried lotus seed
● 30g dried apricot kernel (optional)
● 30g dried goji berries
● 10 jujube dates (pitted)
● 4 slices of ginger
● 20g Zealong aromatic oolong
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