Mush Love: Hibiscus, Reishi & Ginger Tea
Enjoy this favorite society bevvy from @forage.atx.
Servings: 32 cups | Serving Size: 1 cup | Recipe Size: 2 gallons
Ingredients:
1 cup of hibiscus
¼ cup of powdered reishi (Use twice as much if reishi is in chunks or fluffy.)
¼ cup of ginger root
⅛ cup of sugar or honey (add it to taste)
1 gallon of water
Instructions:
Bring water to a boil in a kettle or large pot.
Prepare the ginger: peel using the edge of a spoon, then roughly chop and blend or finely grate.
First extraction: place the reishi, ginger, and hibiscus into a large French press or medium pot. Pour hot water over them and steep for 10 minutes. If using a pot, strain through a sieve into another container after steeping.
Repeat extractions: return the solid ingredients to the French press or pot, add fresh hot water, and steep again for 10 minutes. Repeat this process 2–3 times to fully extract the flavors.
Combine and sweeten: pour all concentrated tea into a 2-gallon serving container. Top up with water to reach 2 gallons. Add sugar or honey to taste while the tea is still warm to help it dissolve.
Serve hot or cold: add hot water for a warm tea or ice for a chilled version. For a fizzy drink, mix concentrate with sparkling water just before serving.
