Thank you Kim,

yes now when I reread it you’re probably right.

Too bad summer is already gone… I’ll try next one.

Andreas, I was a bit confused myself, but from my understanding it does not look like you’d add any water during the boiling process. And that you’d just turn off the heat when the melon becomes transparent.

The water comes when you are ready to serve it, add 3 times the amount of water to winter melon concentrate in your cup only. Hope, I’m interpreting it correctly!

I’d really like to try this. But I’m having trouble figuring out how much water to start with and what amount to reduce it to.

Andreas,
The sugar I used in this recipe is made from Sugarcane. We call it “甘蔗” in Chinese.

the “brown” sugar you use looks strange to me. It seems to have very small crystals and it looks kind of “wet”. I do get brown sugar in two kinds. From https://en.wikipedia.org/wiki/Sugar_beet and from https://en.wikipedia.org/wiki/Sugarcane with the first one being more common here. But they both form rather large crystals. What kind of sugar are you using for this tea?

Thanks for the recipe. That is the favorite item in my family since I was young.

KP Kwan