In Chinese, Young Hyson means "before the rains". The tea is prepared from young leaves, twisted in a long, thin style. The flavor is more full-bodied and pungent than other green teas, with a hint of sweetness.

Brew tea at 180º- steep for 2 minutes.

Sesame-Ginger Garlic Dressing

Recipe from Culinary Tea by Cynthia Gold & Lise Stern

Ingredients:
1/2 cup steaming water (175ø)
2 Tbsp plus 1 tsp green tea, divided
2 Tbsp sesame seeds
3/4 cup canola oil, divided
6 garlic cloves, finely chopped
2 Tbsp finely chopped fresh ginger
1/2 cup soy sauce
1/2 cup rice vinegar
3 Tbsp toasted sesame oil
2 scallions, finely chopped

Preparation:
In a small bowl, pour the steaming water over 1 tsp of the tea. Steep, covered, for 2 minutes, then strain, discarding the leaves. Set aside to cool to room temperature, 15 to 20 minutes.

Heat a large, nonstick skillet over medium heat. Add the sesame seeds and heat, shaking the pan, until toasted, about 3 to 5 minutes. Watch carefully - the sesame seeds can go from barely toasted to burnt very quickly. Transfer seeds to a small bowl or plate.

Return skillet to heat and heat 1 Tbsp of the canola oil over medium-high heat. Add the remaining 2 Tbsp of tea leaves and toast the tea leaves in the oil until crisp and very fragrant, about 1 to 2 minutes. Remove to paper towels to drain any excess oil.

Combine the steeped tea with the garlic, ginger, soy sauce and vinegar. Pour in the remaining canola oil and sesame oil, whisking constantly. Add the scallion, toasted sesame seeds, and the fried tea leaves with a last whisk or two to distribute evenly. This dressing is best the day it's made, but it may be stored, refrigerate, in an airtight container for up to 5 days.

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