Imperial Yunnan Black Tea

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.

Yunnan leaves are most distinctive in appearance, with their fat buds and thick leaves. The black, golden, tippy leaves of this Imperial Yunnan Black tea brew to a lovely amber cup, with a rich, full-body and a slightly spicy aftertaste.

Brew tea at 212º – steep for 3 minutes.

Tea Salad Dressing
Recipe from Cooking with Tea by Robert Wemischner and Diana Rosen

1 cup apple juice
1 Tbsp. China Yunnan black tea leaves
1 tsp. Dijon-style mustard
½ cup Buttermilk
Salt and freshly ground black pepper to taste

Bring the apple juice to a boil. Add the tea leaves and let steep for about 5 minutes. Strain through a fine mesh sieve and place in a bowl. Cool. Blend the mustard and buttermilk, and then gradually add the cooled apple juice-infused tea. Add salt and pepper to taste.

Imperial Yunnan Garden Veggie Soup
Ingredients:
6 tsp. Imperial Yunnan Black tea
5 cups water
3 Tbsp butter
1 Tbsp canola oil
4 cloves garlic, minced
3/4 cup chopped onions
3 cups peeled, diced potatoes
1 1/2 cups peeled, diced carrots
4 cups chopped spinach
2 Tbsp fresh chopped dill
1/4 cup half and half
1/2 tsp salt
1/4 tsp pepper
1 Tbsp mustard

Directions:
Place loose leaf tea in a teapot. Pour boiling water over the leaves and steep for 4 minutes. Strain and set brewed tea aside.

In a medium pot melt the butter over medium heat. Add the olive oil and onion and sauté for about 3 minutes. Add the garlic and sauté another minute. (Leave the kitchen for a minute just so you can have the pleasure of coming back in and smelling this onion/garlic goodness.)

After your olfactory senses have been delighted, add the potatoes, carrots and brewed tea. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.

Put on the new raincoat that you just got but haven’t tested yet. Put on your boots then skip to the back garden, relishing in the fact that you’re outside. Dance around a little by your garden, enjoying the beautiful vegetables you’re growing while you stay dry in your new raincoat that – as advertised – does repel the raindrops. Snip off some tasty looking spinach leaves. Greet the neighbor’s dogs that are barking at you. Snip off a little fresh dill and then reluctantly return to the house.

Rinse the spinach leaves and chop. Add to the soup, cover and cook for 8 minutes. Add the dill, mustard, salt and pepper and simmer another 2 minutes. Remove the soup from the heat and, using a potato masher, mash the soup a little so there’s a nice mix of chunky and smooth soup. Return to the heat, add the half and half and heat another minute.

Ladle in to bowls and bask in the glow of good soup and praise for your cooking! Enjoy…..