How to make Ginger Black Bean Tea
Today, I want to write how I make my Ginger Black Bean Tea, which we serve after each session. I blend the two below and steep in my thermos. This is non caffeine.
When I make tea for myself, I steep it for more than 30 min as I like strong tea! :)
Black Bean Tea
Rinse black beans and soaked them in water for about 1 hour, then pat dry and roast them about 45 min until you smell nutty aroma. I use organic black beans from Provisions (a local organic store in Sag Harbor), and roasted in an iron pan.
When they are completely cool, put them in a container and store it in a dark cool place.
To make black bean tea, put 15-20 roasted black beans in a cup and pour hot water (about 194 fahrenheit) and steep for 10 min or more depending your liking. I don't use boiling hot water as some of the nutrients in black beans will be broken.
Steamed & sun-dried ginger
Wash organic ginger and thinly slice (1-2 mm), there are good nutrients near the skin, so don’t peel them. Steam them for at least 30 min and put them on a cloth or paper towel and dry them under the sun. I dry them under the sun for 4-5 hours a day for two days and leave them inside for another couple of days. You want to make sure they are completely dried as you don’t want mold in them! The reason to steam ginger? I explain in my previous blog here.
To make ginger tea, put 2-5 pieces of dry ginger in a cup and pour hot water, steep for 10 min or more depending on your liking.