Hot clear mushroom–kombu tea

Make tea ahead of time

Start: T-21h (03/21 4:00pm) | Duration: 1h 30m

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

Ingredients	Steps
100 gram maple syrup, grade A 1/2 teaspoon light soy sauce 40 gram water (include up to 8 grams of nettle water, taste to ensure it's not too bitter) 2 drops rice vinegar	1. 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
5 teaspoon soy mixture (see above) 15 gram Dried Lion’s mane mushrooms 2.5 gram dried kombu, broken into small pieces 1200 milliliter water	2. 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

Start: T+40m (03/22 1:40pm) | Duration: 5m

Ingredients	Steps
	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).
0.5 gram dried kombu, broken into small pieces 100 milliliter water	2. 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