|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.
These large, black, well formed organic black tea leaves brew into long, twisted leaves that impart a sweet, brisk and well bodied taste.
Brew tea at 212º - steep for 3 minutes.
Banana Tea Bread
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed
1 tablespoon milk
1 teaspoon ground cinnamon
½ tsp ground nutmeg
2 cups all-purpose flour
1 ½ tsp ground black tea
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped walnuts
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork and mix in the vanilla extract, milk, cinnamon and nutmeg. In another bowl, mix together the flour, ground tea leaves, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Stir in the dry ingredients, mixing just until blended (do not over mix). Fold in the nuts.
Pour batter into prepared pan and bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.