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Tippy Yunnan, China Black Tea


Tippy Yunnan, China Black Tea
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 Number of Reviews: 8
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 Item #: T0011
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Detailed Description
7.5% tariff on China teas will be applied at checkout on this tea (shown as the tax amount).

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.
Customer Reviews
A tasty and unique daily drinker! 2/8/2021
From an order a while ago, so this is the 2018 harvest. I keep trying it. I think it's aging well anyway. It's certainly a different flavor profile - not really a Yunnan as I'm accustomed to them. The leaves are smaller with hints of gold here and there. The dry leaf is fairly earthy, smokey and leathery and the fragrance is pretty much what you get in the flavor. All of that, plus sweet but balanced with savory, maybe a light basil and black pepper. Also, cascara cherries? Though I haven't had those very often in tea. Definitely not like chocolate, which is Yunnan to me. Two teaspoons isn't really necessary -- it isn't bad but 1 1/2 teaspoons is never as deep as I want it to be. A decent black but maybe not what I ever expect of a Yunnan. It's four ounces for $5.90 though, and that is certainly an excellent deal (also available as an ounce). Steep #1 // 2 teaspoons for full mug // 23 minutes after boiling // 2 minute steep Steep #2 // 22 minutes after boiling // 3 minute steep
C B
 
All Around Good 6/21/2019
This tea has a smooth, well rounded, non-astringent flavor that makes it my default any time drinking tea. It just tastes like what I feel a Chinese black tea should taste like.
 
Yummy! 10/20/2018
Really good tea. I like the ever-so-slight smokey flavor. It is strong enough for milk and honey, but not *too* strong. Probably my favorite tea from Simpson and Vail.
- Amy, MD
 
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