Hung Fook Tong Qing Bu Liang Drink

On a recent trip to the Asian market Mark decided to get a bunch of things he had never heard of before to expand his palate's horizons. He picked up some job's tears seeds, fragrant solomonseal rhizome, lily bulbs, lotus seeds, longan, gordon euryale seeds, and coastal glehnia root. He was so proud of his haul that Mike went right home and set out to make supper. That is where the troubles arose. No matter what he did with any of these ingredients the results were not very tasty. He tried to make tofu, pasta and even went as far as sprinkling them on toast. All were a no go.

It was in a moment of frustration that Mark decided to juice boil all of the ingredients together along with some rock sugar he had inexplicably laying around. He decided that a tea would be his last ditch effort. In the final moments of the game, he finally got his break. It tasted decent hot, but he decided to put it on ice and see what he had. Once cold his “tea” took on a new life. It was fairly sweet in the way that only rock sugar can make things. He's still convinced it's just rock candy ground up. It tastes about the same. Everything else just kind of blended together in a way that he could only racially describe as Asian. The flavor of this tea is just not naturally found in the Western world. It's hard to explain, but it tasted decent enough, so he drank it and was glad that his ingredients went to some productive use. It will be quite some time before Mark goes out and blindly buys unheard of ingredients again.