The tea begins with a paste made of nuts, seeds, and tea leaves. There's no set recipe, but Fang Gourmet uses pumpkin and sesame seeds, walnuts, cashews, peanuts, and a light unrolled tea.
The mix is best ground in a stone mortar, which allows for a grit-free paste that keeps all the bright flavors and aromatic oils intact. You can use a blender or food processor in a pinch, but the end result won't be as richly flavored.
The components have begun to break down into a loose pesto-like paste, but there's still a ways to go. At this point the intoxicating smell of freshly ground nut butter and roasted pumpkin seeds begins to fill the room.
Taking the ingredients from whole to paste requires about twenty minutes of studious grinding.
An Oily Paste
This is what you're looking for: a paste that looks a lot like pesto but with no added oils. Processing it finely ensures that the flavorful fats from the nuts and seeds emulsify thoroughly into the tea.
Fang Gourmet bolsters the freshly ground paste with a pre-ground mix of other nuts, seeds, and tea. It's not as flavorful as the paste, but it adds additional flavor and body. You can, as a shortcut, make pestle tea with this mix and tea alone.
Stir It Together
The mix gets ground into the paste, taking it from a pesto doppelganger to a matcha look-alike.
Stirring In Tea
While you're grinding away, one of the tea masters will brew up a bright green or juicy oolong, which you then stir into the paste.
The fully emulsified pestle tea is creamy and rich, a nourishing drink to take care of your hunger through the morning and put you at ease.
A Ready Cup
Twenty minutes later, your reward: an aromatic and comforting drink for nasty weather.