Oolong-Miso-Syrup
Yield
- Yield
- 1400 ml
Prep ingredients
- 1000 g Water
- 12 g Oolong Tea
- 800 g Sugar
- 100 g Shio Koji
Instructions
Steep water and tea as a cold brew for 12 hours. Then cook the tea with sugar into a syrup. Heat slowly to a maximum of 70°C. Then add shio koji, let cool, bottle and label.
