Hot clear mushroom–kombu tea

Mushroom-Kombu Tea

Make tea ahead of time

T-21h (03/21 4:00pm) · 1h 30m

Storage: Store in bag in the refrigerator for up to 24 hours

Equipment: sous vide immersion circulator, vacuum sealer

1
  • 100 gram – maple syrup, grade A
  • 40 gram – water
  • 2 drops – rice vinegar
  • 1/2 teaspoon – light soy sauce

Add the maple syrup, light soy sauce, water, and rice vinegar to a vacuum-sealed bag and cook sous vide at 85°C (185°F) for 1 hour

2
  • 1200 milliliter – water
  • 15 gram – Dried Lion's mane mushrooms
  • 5 teaspoon – soy mixture
  • 2.5 gram – dried kombu, broken into small pieces
  • 2.5 gram – dried kombu, broken into small pieces

In a new vacuum bag, add the dried mushrooms, dried kombu, water, and 5 teaspoons of the soy mixture, seal and cook at 150°F for precisely 20 minutes without going longer than 20 minutes (use second bath if the first one is still too hot)

3

Immediately transfer to an ice bath and chill until the liquid is no longer warm to the touch (at least 5 minutes)

4

Strain to ensure no solids remain in the liquid, then store in new vacuum bag

Service

Service

T+40m (03/22 1:40pm) · 5m

Equipment: sous vide immersion circulator

1

Reheat via sous vide at 150°F until hot (~20 minutes). Hold at temperature for up to 60 minutes if absolutely needed (flavor will gradually dull over time).

2
  • 100 milliliter – water
  • 0.5 gram – dried kombu, broken into small pieces

Prep a "refresher" bag with dried kombu and water only

3

During the last 5–10 minutes (do not exceed 10 minutes) of reheating, add the refresher bag to the bath to to extract a light kombu infusion

4

Strain the refresher contents

5

Start by adding ~5–10% of the refresher. Adjust incrementally to taste until balanced (flat/dull → more refresher; too bitter → a small amount of refresher; too strong/ocean-y → dilute with water)

6

Serve hot in a tea cup