Renshan Yao Xiancao/frozen brewing package

【人山艸】Strictly selects Kansai aged dried grass jelly grass, adheres to the processing method of "no added alkali powder (sodium carbonate)" and simmers for a long time to extract grass jelly grass tea rich in jelly grass polyphenols. It is concentrated and freeze-dried into powder, and is paired with red (dark) sugar, known as oriental chocolate, to add warmth; natural wheat starch is used to fuse with the gel material of grass jelly to create a natural, non-alkali flavored [Human Mountain Cocktail] Burnt grass jelly/jelly] brewing pack; it is both "burnt grass jelly" and "fresh grass jelly"; giving you 56 kcal/package of low-calorie natural grass jelly luxury. How to eat: Use a standard mug, add about 250 to 300cc of "freshly boiled" hot water, stir it evenly, and you will have the heart-warming and rich natural "Shao Xian Cao"; let it cool and refrigerate to get the "Tender Xian Cao" Grass freezes." You can add taro balls, glutinous rice balls, nuts, dried longan (to increase sweetness) or fresh milk, yogurt, honey and other ingredients to add flavor. . *: Please use a "standard mug" (do not use a "bowl") to facilitate "high-temperature stirring, concentrated strength, safety, and reduce boiling water splashing and scalding". Please brew one serving at a time! *: The water temperature must be "just boiling"! Because we do not use refined starch or thickeners such as "maltodextrin". Natural starch is generally relatively difficult to brew (EX: lotus root starch), so the water temperature must be the highest. *: If you use a large-scale drinking machine in the office, after boiling again, the newly boiled water will be the water in the "heating tank", not the hot water originally retained in the "pipeline". Remember to avoid that section of water first. Brewing steps: The water temperature should be high, the brew should be dispersed, stir evenly, and do not use too much water. 1. Click "Reboil" on the thermos and wait for it to boil again. 2. Keep the mug dry without any water. Pour the dry powder into the mug to reduce sticking. 3. Pour boiling water directly into the dry powder pile in the cup to disperse it (the amount of water is about 250-300cc), and then stir quickly and evenly. (If boiling water is flushed next to the pile of dry powder, the hot water will rebound just enough to cover the pile of dry powder, but it will easily form agglomerates.) 4. If there are any lumps during brewing, use a spoon to break them up, break them up, and mix well.