Tea Brew Craft: Bock + Peach + Shui Xian

The lab here at Firsd Tea has developed a few flavor combinations that are on the right track. We invite you to experiment and find the right ratios for your next success

 

INGREDIENTS

BOCK: Aim for a malty, sweet and smooth style. A lighter-colored Maibock would do very well.

PEACH PUREE: AFP’s Peach Puree for our bench test.

SHUI XIAN OOLONG: Shui Xian oolong is a dark, toasty, and nutty oolong with smooth mouthfeel.

 

RESULTS

This combination was a hit because it evokes the flavors of grilled peaches and fresh baked peach pie. The shui xian and the bock work together to highlight the smooth texture and the toasty malty aspect of caramelized peach and toasted pecans.

‍

BENCH TEST

1. Cold steep 1.4 grams of shui xian oolong leaf 6 oz bock for at least 20 minutes
2. Strain/remove tea leaves
3. Add peach puree at a 5:1 beer/puree ratio

 

DO & DON’T

DO: to scale up, use about 1.5-2 lb shui xian oolong per BBL.

DON’T: use the tea in the boil. This will overcook the leaves and create an overly bitter and astringent mess. Use tea leaves as you would dry hop or as you do with other adjuncts. Tea is high in antioxidants as are hops used for dry hopping.

DON’T: steep the tea leaves in water and then try to use the tea liquor in your process. It will (likely) be over-steeped and bitter, or too weak to notice in the final product.

DO: let the tea steep longer than you think it should. The effects of serving a chilled, carbonated final pour will dull the tea taste and aroma.