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How to brew
Rinse the first steep away — the pearls need it to open. The creaminess starts on the second.
Tea0.2 oz (5 g)
Water4 oz gaiwan · 195°F (90°C)
- 1Warm the gaiwan with hot water and pour it out. Add the leaf.
- 2Let boiled water cool for a minute to about 195°F. Pour it in, wait 10 seconds, and discard this first steep — the pearls are only starting to open.
- 3Pour again and steep [20–30] seconds. This is the first cup you drink.
- 4Shorter from here, [10–15] seconds, adding time as the color lightens. Good for [6+] steeps.
By the third steep the pearls are fully open and the milkiness is at its fullest.
Tea0.1 oz (3 g)
Water10 oz mug · 195°F (90°C)
- 1Let boiled water cool for a minute, then pour it over the leaf.
- 2Wait [2–3] minutes, then drink. Leave the leaf in — it keeps opening.
- 3Refill 2–3 times, a little longer each time.
The first mug will be light; the second is where the cream shows up.
Tea0.2 oz (5 g)
Watera 1 L bottle · about ¾ full, cold
- 1Drop the leaf into a 1 L bottle and fill it about three-quarters with cold water.
- 2Refrigerate overnight, 8–12 hours — the pearls take longer to open cold.
- 3Drink straight from the fridge, leaf still in. Best within 2 days.
Cold, the peach sweetness comes forward — closer to a juice than a tea.