Skip to main content

Tai Ping Hou Kui + Dried White Mulberries #MastersTea #Sponsored

This post is sponsored by Masters Teas and Adagio Teas
I received complimentary product for the purpose of review. All opinions are mine alone.

Based on previous collaborations, my contact at Adagio Teas emailed to see if I would be interested in trying out their new line - Masters Teas*. I couldn't reply 'yes' fast enough. We love tea tasting and the opportunity to try such special teas was one I couldn't resist.

Masters Teas was created to share limited edition, small lot teas direct from the farms at which they were grown. I selected eight different teas and am looking forward to sharing my explorations with you. The first tea we tried was the Tai Ping Hou Kui. which was grown by Liang Yu Ming in Huangshan, in the Anhui province of China.

The 2019 Tai Ping Hou Kui is grown at over 1000 feet above sea level and was harvested in early May. Can you see the woven or criss-crossing pattern on the leaves? After the leaves are pan fired, they are flattened between layers of cloth in a bamboo basket for a second firing.

These vibrant emerald green leaves are long - some were over 2" long - and didn't quite fit into my tea pot, so I curled them as best I could.

Tasting notes on the package indicated the aroma or unroasted chestnut and a light fruitiness. So I baked a chocolate cake with whole chestnuts as one pairing and selected dried white mulberries as a second pairing. The first was too heavy and didn't complement the tea very well.

The dried white mulberries were perfect. Their light sweetness and hint of grassiness matched the tea beautifully.

The Enthusiastic Kitchen Elf noted aromas of apricot and suggested we try it with dried apricots next time. We certainly will.

And I just wanted to share a few words from the tea master, Liang Yu Ming, who cultivated this tea, excerpted from the Masters Teas website. She was asked  her favorite part of growing tea. She answered, "I love the fresh tea smell while plucking. I am very happy to get paid every day after delivering my fresh tea leaves to the primary factory. I can also buy a little delicious finished tea to drink."

And the toughest part of her job? "I need to climb the mountain to pluck tea leaves. Sometime it is hard for me because my legs are not good anymore. I hope I can still work for several years before I retire."

This was an elegant tea that was delightfully aromatic. I, for one, am grateful that Liang hasn't retired yet! I will definitely seek out more of her teas in the coming years.

You may find Adagio Teas on the web, on Facebook, on Twitter, and on Instagram

You may find Masters Teas on the web, on Facebook, and on Instagram


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa