|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 large twisted black leaves of this organic Yunnan brew to an amber cup with a smooth, medium-bodied taste.
Brew tea at 212º - steep for 3 minutes.
Tea Pie Crust
1 cup flour
1 tsp Yunnan black tea leaves, ground
1/3 c butter, frozen
1 Tbsp maple syrup
¼ cup cold water
In a bowl mix together the flour and the tea leaves.
Using a grater, grate butter into small pieces and stir into the flour/tea mixture.
Mix in the maple syrup, working it very lightly with your fingers.
Add ice water 1 Tbsp at a time and toss the dough lightly through your fingers to mix. Avoid pressing the dough together; let pieces fall separately.
When all the dry flour is mixed in, press dough into a ball and flatten it.
Roll out on a lightly floured surface. Fold crust in half, slip it gently into a 10" pie plate, and unfold. Trim edge so that it overhangs pie plate ¼ - ½". Fold edge underneath itself and flute. If a top crust is to be added, wait to trim, fold and flute both crusts together.
|This tea is fine, but I grew accustomed to the Tippy Yunnan of the non-organic variety. The non-organic tippy Yunnan has a wonderful slightly smokey taste, whereas this one did not. It is otherwise just fine.|