Tippy Yunnan, Black Tea
SKU: T0011 1
Tippy Yunnan, Black Tea
SKU: T0011 1
Regular price$200
$2.00
/
Yunnan, known as the birthplace of tea, is a province in southwestern China that borders Vietnam, Burma, and Laos. Yunnan translates literally to "south of the clouds". Its diverse landscape offers everything from tropical rainforests to mountainous terrain and is home to a wide variety of plant species. The Yunnan region focuses heavily on agricultural production.
Yunnan teas are particularly delightful as breakfast or early afternoon teas.
The slender, gold tipped leaves of Tippy Yunnan Black Tea yield a full-bodied cup with an earthy aroma and taste, and a slightly smoky finish.
Brew tea at 212º - steep for 3 minutes.
Asian pears poached in Yunnan tea, sauced with a dollop of Greek yogurt and buttermilk
Recipe by Robert Wemischner
Yield: Four servings.
For the poaching liquid
3 c. water
1 T. whole leaf premium quality Yunnan tea (black Chinese tea; other black teas such as Assam, English Breakfast, Keemun, as you prefer, may be used here)
½ c. granulated sugar
Fresh gingerroot, peeled and sliced, from a piece approximately 2 inches long
Rose water to taste
2 large Asian pears, peeled and cored, sliced horizontally into ½-3/4 inch thick rounds, or as desired
For the topping
4 oz. Greek-style thick plain yogurt
1 oz. buttermilk
1 T. pure maple syrup
Garnishes
¼ c. shelled pistachios, coarsely chopped
12 unsprayed rose petals (3 per serving)
Bring the water to just under the boil. Add the tea leaves, remove from the heat and allow to infuse for about 3 to 4 minutes, tasting the liquid frequently during that time to gauge the intensity of the flavor of the liquid. Depending on the quality and freshness of the tea, the infusion time can vary. Do not allow the tea to become bitter or tannic. Pass the liquid through a fine meshed sieve and return the liquid to a clean saucepan. Add sugar and gingerroot. Bring to a simmer and carefully add the sliced fruit. Reduce the heat to a simmer and cook, covered, until the fruit is tender but slightly crisp. The fruit should retain its pleasantly granular texture. This may take up to 30 minutes. When done, remove the saucepan from the heat and allow the fruit to cool in the liquid. When cool, remove the fruit and cook the poaching liquid over medium high heat until it is of coating consistency. Watch carefully to avoid burning. Allow the sauce to cool.
In a small bowl, blend the yogurt, buttermilk and maple syrup until smooth.
Sauce each plate with a small amount of the reduced poaching liquid. Arrange the fruit on top of the sauce. Drizzle remaining sauce on the fruit. Spoon the yogurt-buttermilk mixture over the fruit. Scatter pistachios over all. Garnish each plate with three rose petals, as desired.
Yunnan teas are particularly delightful as breakfast or early afternoon teas.
The slender, gold tipped leaves of Tippy Yunnan Black Tea yield a full-bodied cup with an earthy aroma and taste, and a slightly smoky finish.
Brew tea at 212º - steep for 3 minutes.
Asian pears poached in Yunnan tea, sauced with a dollop of Greek yogurt and buttermilk
Recipe by Robert Wemischner
Yield: Four servings.
For the poaching liquid
3 c. water
1 T. whole leaf premium quality Yunnan tea (black Chinese tea; other black teas such as Assam, English Breakfast, Keemun, as you prefer, may be used here)
½ c. granulated sugar
Fresh gingerroot, peeled and sliced, from a piece approximately 2 inches long
Rose water to taste
2 large Asian pears, peeled and cored, sliced horizontally into ½-3/4 inch thick rounds, or as desired
For the topping
4 oz. Greek-style thick plain yogurt
1 oz. buttermilk
1 T. pure maple syrup
Garnishes
¼ c. shelled pistachios, coarsely chopped
12 unsprayed rose petals (3 per serving)
Bring the water to just under the boil. Add the tea leaves, remove from the heat and allow to infuse for about 3 to 4 minutes, tasting the liquid frequently during that time to gauge the intensity of the flavor of the liquid. Depending on the quality and freshness of the tea, the infusion time can vary. Do not allow the tea to become bitter or tannic. Pass the liquid through a fine meshed sieve and return the liquid to a clean saucepan. Add sugar and gingerroot. Bring to a simmer and carefully add the sliced fruit. Reduce the heat to a simmer and cook, covered, until the fruit is tender but slightly crisp. The fruit should retain its pleasantly granular texture. This may take up to 30 minutes. When done, remove the saucepan from the heat and allow the fruit to cool in the liquid. When cool, remove the fruit and cook the poaching liquid over medium high heat until it is of coating consistency. Watch carefully to avoid burning. Allow the sauce to cool.
In a small bowl, blend the yogurt, buttermilk and maple syrup until smooth.
Sauce each plate with a small amount of the reduced poaching liquid. Arrange the fruit on top of the sauce. Drizzle remaining sauce on the fruit. Spoon the yogurt-buttermilk mixture over the fruit. Scatter pistachios over all. Garnish each plate with three rose petals, as desired.
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