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Culinary matcha — baking, ice cream, lattes, white chocolate
Roasted green tea — hojicha lattes, ice cream, baking
Chinese red dates — soups, tea, desserts, sticky rice stuffing
Fragrant osmanthus flowers — jelly, rice wine, tea, desserts
Chinese rock sugar — red braising, chrysanthemum tea, desserts
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Culinary matcha — baking, ice cream, lattes, white chocolate
Roasted green tea — hojicha lattes, ice cream, baking
Chinese red dates — soups, tea, desserts, sticky rice stuffing
Fragrant osmanthus flowers — jelly, rice wine, tea, desserts
Chinese rock sugar — red braising, chrysanthemum tea, desserts
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Put the water on a pan and heat it until is boiling. Turn off the heat and add both teas to the water. Let it steep until you have a strong beverage and strain it. Add sugar, lemon, tangerine and turn on the heat again until the sugar has dissolved. Turn off the heat and add the vodka. Transfer the mix to a container and, using a hand mixer, mix all together for 5 minutes. Wait until is cool and place the container on the freezer for one hour. Them, take it off from the freezer and mix again with the hand mixer for 5 minutes. Put on the freezer again and after one hour repeat the same process. Leave on the freezer until the sorbet is firm.