I have tried two ebony tea recipes, and recently found that this taste is "the ancient taste of the ice town Umeluo Shenhua" http://blog.sina.com.cn/s/blog_687721fe01014ws3.html, tried something else, but there is no such Color.
Wash the ebony, licorice, hawthorn, dried tangerine peel and Luoshen flowers in the material three times into the pot with water, soak in 2000ml of water for 3 hours; simmer for 3 hours after boiling.
Ignition again, add 300ml of water to boil; add rock sugar and brown sugar to cook until melted, add salt to cook for 5 minutes; finally add osmanthus, add Shao wine, immediately turn off the heat, simmer for 3 hours;
The slag is filtered out to form a concentrated juice of ebony soup, which can be poured into ice or ice water after being refrigerated;
Do not discard the filtered residue. Add 1000ml of water, cook for 15 minutes, then turn off the flame, soak for 3 hours, then repeat steps 2 to 3 above to complete the second frying.
Putting the ebony and Luoshen flowers together is the place where the drink is different; I did not make the reddish color of the original square, which may be related to the amount of Luoshenhua; as for the wine, there is no feeling, it is estimated that it will not be added. It can also be; the drink has a unique aroma, like the taste of traditional herbal tea, which is probably the taste of the ancient morning ~ this is not complicated to do, it is too long to wait, it took almost a day.