Tea of the Week: Mandala Tea’s Milk Oolong

What’s your favorite tea? Among all the packets, tins, and boxes of tea floating around in my stash, Mandala Tea’s Milk Oolong stands out as one of my favorites. The tea gets its name from its sweet, milky finish and is almost desert-like in taste. Just so you know, there isn’t a smidge of milk or cream in this tea, nor is there ever a reason to add any!It’s this brew’s balance between light and rich, pure and complex that makes it such an amazing sip. The tea is grown in altitudes between 1,600 and 3,200 feet above sea level where sunny days and cool nights help the leaves to develop such exceptional flavor. This milk oolong is a favorite of many tea enthusiasts and bloggers, yet another delicious selection from Mandala Teas. Tasting Notes for Mandala Tea’s Milk Oolong:

BREWING TIPS:  Brew at 190 degrees F for 20 seconds for the first few infusions, then for 10-20 additional seconds for later infusions. You should be able to get many steeps out of this tea. I like to take these leftover steeped leaves and place them in my ice water to extract every last trace of flavor from the them…yes, the tea is that great!

THE TEA:  Tightly rolled, dark green balls that unravel into large leaves as they steep.

THE SCENT:  Floral and fragrant, like tropical orchids, lilacs, or gardenias. This brew reminds me of my favorite place in the world, Hawaii. A whiff of this tea brewing is like getting a hit of sweet island air.

THE STEEP:  Brews to a pale, golden-yellow. Lightly sweet yet rich and buttery. Hints of coconut, cream, honey, and caramel that are distinct but subtle. To be clear, this milk oolong has nothing to do with milk tea or bubble (boba) milk tea. There are absolutely no sweeteners or dairy additives here.

GET IT:  At Mandala Tea’s site.

FOOD PAIRING:  This would be perfect with a tropical fruit salad with pineapple or mangos. Also lovely with light coconut milk-based desserts, like dairy-free panna cotta or Chinese coconut jello. For a savory change, serve this with spring rolls or sushi. Also great with white-fleshed fish like rock cod, tilapia, or mahi-mahi served Asian-style, with plenty of scallions and ginger.

Tea of the Week: Red Blossom Tea Company’s Grand Scarlet Robe

Chinese New Year is a time when the most enticing foods are served in plenty. If you are looking for a well-rounded cup of Chinese tea to go along with those bites and meals, then there’s no need to look any further. Red Blossom Tea Company’s Heritage Beido, also known as Grand Scarlet Robe, is a rich Wuyi Oolong, grown from cultivars thought to be direct descendents of very rare Da Hong Pao mother trees.
Grand Scarlet Robe…now doesn’t that sound luxurious? Well, in taste and price, it is. Da Hong Pao (the Chinese translation of Grand Scarlet Robe) is the name of the mother trees that this Heritage Beido is thought to have derived from. Often called the world’s most expensive tea or the king of oolongs, Da Hong Pao is usually reserved for wealthy connoisseurs and dignitaries in China. It’s rumored that even President Nixon received some as a gift from Chairman Mao during his visit to China in 1972.
Although some may compare this tea to a smokey Lapsang Souchong, I completely disagree. Whereas I find Lapsang to be over-the-top assertive, where you can literally taste the pine wood fire it’s burned over, this Wuyi Oolong is well-balanced and smooth. When brewed with care, you can taste all of its sweet, savory, fruity, and roasty notes equally. This is one beautifully harmonious sip, one that came highly recommended by the Red Blossom Tea Company staff.

Tasting Notes for Red Blossom Tea Company’s Heritage Beido (Grand Scarlet Robe):

BREWING TIPS:  Rinse the leaves in a small amount of 200 degree F water for 1 second, then drain and discard the liquid. This will help to soften the leaves in preparation for steeping. Steep the leaves at 200 degrees F for 1 minute, 20 seconds for the first infusion. For each subsequent infusion, steep for an additional 30 seconds more than the last infusion. You should be able to get 3-4 flavorful infusions out of these leaves. I like to brew this tea in very small batches, in a small teapot or gaiwan for maximum control during brewing.

THE TEA:  Blackish-brown, wiry, twisted leaves. Some of the leaves are up to 2 1/2 inches in length.

THE SCENT:  Strongly woody, like a whiff of smoldery leaves after a light charring. There’s something tobacco-like about the scent, in the best way possible.

THE STEEP:  A rich, golden amber. Toasty, warm, and reminiscent of peach pit. The tea has a honey-like, floral sweetness with caramel and toffee notes–a result of its traditional “heritage” charcoal roasting.

GET IT:  In San Francisco’s Chinatown at the Red Blossom Tea Company, or online at the Red Blossom Tea Company site.

FOOD PAIRING:  This tea is going to be delicious with Chinese New Year Favorites like Siu Mai Dumplings, BBQ Pork Buns (steamed or baked), or Egg Custard Tarts. For an Asian American twist, serve them with Waffle Cone Fortune Cookies with some auspicious messages tucked inside!

Waffle Cone Fortune Cookies

What better way to celebrate the upcoming Valentine’s Day and Chinese New Year holidays than with a crispy pile of golden fortune cookies! I always find it amusing how these humble little cookies have such a festive and auspicious place in popular culture. I also love that they are distinctively Asian American, created in the good old USA with Chinese and Japanese inspiration.As far as I’m concerned, one thing is clear. Any message I receive through a fortune cookie is solid information. True? Maybe not at this very moment, but you never know what tomorrow will bring! A cookie with a hidden message of whimsical wisdom tucked inside…gotta love the fun in that!
With this recipe for Waffle Cone Fortune Cookies, I’ve made the traditional fortune cookie just that much more gourmet. Instead of using regular milk, I use coconut milk and a splash of vanilla extract for extra fragrance and flavor. Served plain or even dipped in melted chocolate, they are like a standard fortune cookie with a bit of extra yum.
Although I use my new favorite kitchen toy, a Petit Waffle Cone Maker, to create these, you can easily use a regular griddle or a flat pan over medium heat. Some recipes out there suggest using the oven, but this has never worked for me since I can’t shape the cookies fast enough when they come out 6 at a time, all at once.

Time is of the essence here, as you must work quickly to shape the cookies while they are still warm. The process of taking the flat cookie off the griddle, placing the fortune paper inside, and then shaping the cookie should take no more than 10-15 seconds. If you have heat-sensitive fingers you may want to have a small bowl of chilled water nearby for relief, just incase.As for me, I pull in the corners of each hot, folded cookie in one swift, sturdy motion. A single chopstick makes it easy to create an inner angled corner to this crescent-shaped cookie. The cookies are best eaten just after they are made, with a hot cup of Chinese tea like a Pu-erh or Oolong. Remember, work fast and without hesitation, and you’re destined to get the most beautiful looking fortune cookies…that’s my lucky message for you!Waffle Cone Fortune Cookies

Makes 16 cookies. 

Ingredients:

2 Tbsp butter

1/3 cup sugar

1 egg

1/3 cup all-purpose flour

pinch of salt

2 Tbsp coconut milk

1 tsp vanilla

Equipment:

scissors or exacto knife with cutting mat

fortune cookie message template, printed with 16 messages

small microwave-safe mixing bowl

teaspoon measure

Petit Waffle Cone Maker or griddle or pan over medium heat

thin spatula

chopstick

small teacup or bowl, to hold shape of cooling cookie

small bowl of chilled water (optional, if you have delicate hands)

work surface or large plate

Directions:

1.)  Print and cut out the fortune cookie messages. I used a blank fortune cookie template, then typed in the messages before printing. If you have nice penmanship you can write them in too!
2.)  Make the batter by melting the butter in the microwave-safe bowl on low for about 30 seconds, until fully melted. Add the sugar to the butter, then mix well. Mix in the egg, until the batter is evenly incorporated. Add the flour and salt, then mix again to create a pancake-like batter. Finally add the coconut milk and vanilla extract and mix in throughly.

3.)  Heat the Petit Waffle Cone Maker to medium heat (I used the #3 setting). When the heat has come up to temperature, spoon out 2 teaspoons of the batter into one of the 3″ cone circles. Lower the top of the waffle cone maker to create an evenly thin cookie. If using a griddle or pan, you will have to use the back of a spoon to smooth out the batter to an even 3″ circle. Let the flat cookie cook for about 1 minute or until it looks golden brown.

4.)  Using a thin spatula, quickly move the flat cookie to a work surface. Place the fortune inside, then fold the cookie over to create a taco-like shape. The faster you move, the better. 
5.)  Immediately, use your left hand to hold the tip of a chopstick at the center base of the taco shape, then use your right index finger and thumb to pull the sides of the cookie inwards.  

6.)  Carefully place the cookie in a small teacup or bowl until it cools completely. Repeat steps 3-5 to create 16 Waffle Cone Fortune Cookies. 

Tea of the Week: Palais des Thés’ Feng Huang Dan Cong Special Oolong

As this is my last Tea of the Week post for 2014, I thought I would save the best for last. Palais des Thés’ Feng Huang Dan Cong Special Oolong, also known as Special Phoenix Tea, is one the of the most exquisite teas in my current collection, as complex on the palette as it is rare.
The taste profile of this semi-fermented tea is somewhere between light and dark. At first sip, it’s toasty and woody, reminiscent of a slice of perfectly toasted bread. Following that, the stone fruit and apple notes come shining through, bright with a delicate sweetness that lingers on the tongue.

As this is a high altitude tea grown in Guangdong, China at 1,500 meters, you can expect to pay a pretty penny for this rare brew. I like to reserve it for the most special of occasions, on its own or after an elegant meal as a digestive. This exceptional tea tastes most vibrant on its first steeping and is sensitive to over brewing, so try to be methodical and thoughtful when brewing it.

Tasting Notes for Palais des Thés’ Feng Huang Dan Cong Special Oolong:

BREWING TIPS:  Brew with water at 190 degrees F for 4-6 minutes. I think it’s important to brew this tea Gongfu style, to concentrate the tea’s flavor and to prevent over brewing.

THE TEA:  Large, lightly fermented leaves, dark and twisted.

THE SCENT:  A mix of ripe fruit with toasted wood and sweet floral notes.

THE STEEP:  A light amber brew. Reminiscent of roasted peaches, ripe apricots, peach pit, and longan fruits with a touch of woody cinnamon. Tastes of warm toast glazed with a light drizzle of honey. Delicately floral, like a spring bouquet of orange blossoms. A lively sip followed by a rich pronounced aftertaste.

GET IT:  Online, at Palais des Thés.

FOOD PAIRING:  I like to drink this brew on its own, after light bites (like my Chinese Roasted Duck Tarts) or an elegant meal of Miso Chive Dumplings. Also a great way to start off your New Year’s detox regimen!

Tea Smoked Chicken Wings

Grilling, baking, and frying are all common ways to cook chicken, but have you ever tried tea smoking? If you are looking for a recipe to add flavor and interest to your fall table without adding extra calories or fat, this is the method you’ve been looking for. A shiny, lacquer like finish is characteristic of tea smoking, similar to the results you get from barbecuing except prettier and milder in taste.

There are two layers of flavor in these wings. The first layer of flavor is from the marinade, where soaking the chicken for 24 hours or overnight will produce the most tasty chicken wings. My favorite additions to the marinade are the ginger and rice wine, which add some brightness and acidity to balance out the smoked flavors that come later.

Most tea smoking recipes include Szechuan peppercorns somewhere in the preparation process. The peppercorns are a bright red color, and have woody, slightly lemony taste. They are known for producing a slight numbing effect on the tongue.

To make the tea smoking process easier and cleaner, start by lining a large wok with a large piece of heavy-duty foil. The tea smoke base of oolong tea, apple wood chips, sugar, cinnamon, star anise, orange rinds, and rice are placed directly on top of the foil, and a steaming rack is placed on top. The rack will hold the chicken wings so that they can smoke on all sides for the maximum flavor and color.

In my opinion, it’s best to do your tea smoking outside. Don’t get me wrong, you won’t have plumes of smoke coming out of your wok, but the smokey wisps will produce a spicy essence throughout your house, one that’s noticeable for at least a few hours, if not longer. If you can’t do this, do what I did and remove the top of the wok outdoors after the wings are finished smoking.

If you increase the steaming and smoking times, you can easily use this recipe to cook other larger pieces of chicken for an elegant tea-laced fall meal. By changing up the smoking base with ingredients like jasmine tea, black tea, or even other types of wood chips, you’ll end up with some very intricate nuances in flavor that only a good tea smoke can create.

Tea Smoked Chicken Wings

Makes 12-15 wing pieces.

Ingredients:

{Marinade}

1 1/2 pound chicken wings, sectioned with wing tips removed

1/4 cup soy sauce

1/4 cup rice wine

1/2 tsp five spice

1/4 tsp sesame oil

2 tsp Szechuan peppercorns, lightly toasted and lightly crushed

5 Tsp brown sugar

1 large green onion, cut into 1″ pieces

2″ nub of ginger, peeled and cut into thin slices

{Smoking Mix}

3 Tbsp oolong tea leaves

1/2 cup apple wood chips

1/2 cup rice

1/4 cup brown sugar

1 tsp cloves

2 cinnamon sticks

2 star anise pods

Equipment:

large ziplock bag

tongs

large wok with lid

steaming rack that fits inside wok, lightly oiled to prevent sticking

heavy-duty foil

Directions:

1.) Place all marinade ingredients into the ziplock bag. Mix the ingredients together well, then let the chicken wings sit in the marinade overnight or for at least 5 hours.

2.) When the wings have finished marinating, fill a wok with 2 inches of water set on high heat to a full boil. Use tongs to remove wings from the marinade, making sure to brush off any bits of pepper if they cling on. Place wings on a steamer rack in the wok, cover the wok with a lid, then steam the wings for 10 minutes on high. After 10 minutes, place wings on a large platter and set aside. Carefully remove steamer rack with tongs and set aside as well.

3.) Pour water out of the wok. Place 2 large sheets of heavy-duty foil on the bottom of the wok, covering the inner surface of the wok completely. Scatter the smoking mix on the bottom of the wok, making sure the ingredients are evenly dispersed. Place rack back in wok, then place chicken wings on top of the rack. Turn heat onto med-high, and wait for the first wisps of smoke to appear. Cover the wok with the lid, then smoke the wings for 15-20 minutes until they develop a beautiful dark amber lacquer on their surface.

Tea of the Week: Samovar’s Apple Ginseng Oolong

Earlier this year, I visited Samovar Tea Lounge in San Francisco. To say that it’s a place to get tea is a severe understatement as the shop embodies the idea of serenity in a cup. Samovar is unlike any traditional tea room you’ve ever been to and elevates tea to an almost spiritual pastime. If you are in San Francisco and love tea, it is not to be missed!

Apple Ginseng is one of Samovar’s popular oolong blends. The tea has a wonderfully earthy quality where plentiful chunks of dried apple and mildly sweet licorice root make help to mellow out the soft bitterness of ginseng. If you’ve ever had plain ginseng tea before and didn’t like it or if you’ve never had ginseng tea before and are curious, you should definitely try this blend.

Together, the fragrant Taiwanese oolong and sweet apples lend a floral essence to this blend that the ginseng tea itself wouldn’t have otherwise. The steep has a sunny, honey-like character to it, making it a yummy partner to breakfast items and brunch time baked goods.

I’m presenting this tea to you Samovar-style today, where the guest is offered a small wooden tray with a pot of tea, a teacup, and perhaps some extra tea for additional steepings. This is the signature way that Samovar Tea Lounge serves any brew. It’s a simple, unique way of treating every brew with a sense of ritual, focus, and respect.

The addition of both ginseng and oolong in this blend mean that it has a fair amount of caffeine, so this an excellent AM steep to help get your day moving along. Samovar hails this tea as one that promotes “vital energy and libido.” I can attest that the first part of this equation is true. As for the second part, don’t expect any reports back from me…you’ll just have try some and find out for yourself!

Tasting Notes for Samovar’s Apple Ginseng Oolong Tea:

BREWING TIPS:  212 degrees F for 5 minutes. I generally like to drink any ginseng tea hot. Good for several steepings.

THE BLEND:  A mix of Taiwanese oolong, dried chunks of organic apple, organic white ginseng, organic licorice root, and natural apple flavor.

THE SCENT:  Smells of wood, tree branches, and earthy fallen leaves. Like a serene autumn walk through the woods.

THE STEEP:  Each sip starts with slight astringency from the ginseng root. The astringency is followed by the woody, earthy taste of oolong, and then tamed by gentle sweetness from the apples. This is a sunny, refreshing alternative to your morning cup of Joe.

GET IT:  You’ll find this blend at all of Samovar’s vibrant tea lounges in San Francisco, except for their latest Tea Bar on Valencia St. The tea is also available online at Samovar’s website or on Amazon.

FOOD PAIRING:  Apple Ginseng Oolong pairs perfectly with fall breakfast treats like french toast, pancakes, or a thick slice of Maple Brick Toast. It’s also exceptionally delicious with Mochi Banana Bread or my favorite fall treat…Crisp Apple Strudels!

The cute sticker comes tucked inside the box of tea!

Best Teas with Dim Sum

If you’ve ever been seated for a dim sum tea lunch you know that the first thing the waiter will ask you after placing you at your table is “What kind of tea do you want?”  In my family, we always respond with “bo-lay'” and in my husband’s family they always respond with “gook-fa.”  The two teas are as opposite as they come, but both unique and tasty in their own special way.

When you order tea with your waiter at a dim sum restaurant, it’s not like you can order any Chinese tea you want.  Each restaurant has a basic set of teas that suit a wide variety pallets, and these 4 types are among the most popular.

Clockwise from top: Pu-Erh, Dragonwell, Chrysanthemum, and Oolong

In a multi-ethnic place like LA, even the non-Chinese waiters at our favorite dim sum places know the names of the teas they offer in English, Cantonese, and Mandarin…how impressive is that?  Surely if those waiters can remember all the names, patrons should be able to make it clear which tea they want.

My suggestion?  Just spew out the Cantonese name of your tea choice.  As I’ve mentioned in my other dim sum posts, bashfulness isn’t rewarded at dim sum restaurants so go for it!  After all, the faster you make up your mind at a Chinese restaurant the sooner the food will arrive, so here’s a list of a few of my favorite teas that your local dim sum restaurant will very likely offer.  Get the pronunciations right and you’ll soon be sipping your way through a delicious meal!

Pu-Erh, a Black Tea  (Bo-Lay in Cantonese)

Chinese dumplings and tea treats are commonly laden with a fair amount of lard.  It’s just a fact.  People are always surprised when I tell them this though…it’s as if I just came by and burst their happy dim sum bubble.  I’m glad to offer some lard-free recipes on my blog, but rest assure the dim sum establishments will be sticking to traditional ingredients.

This being the case, Pu-Erh’s earthy, deep taste is fantastic for pairing with higher fat or pan-fried foods.  Drunk steamy hot, it cuts though grease like no other.  This is a black tea that takes on a slight mustiness in the process of fermentation.  Many refer to it as the wine of teas, meaning that it ripens with age and that older is considered better.

By many peoples’ standards, Pu-Erh is an acquired taste so drink it with an open mind, knowing that it isn’t going to taste like your morning cup of Earl Grey.  If you’ve ever tasted Pu-Erh before and didn’t like it, you should really give it another shot while eating a dim sum meal.  And if you still don’t like it then it might just be time to try another tea with your dim sum…read on!

To brew Pu-Erh at home, add 1 tsp of packed/brick Pu-Erh or 1 Tbsp of loose-leaf Pu-Erh to your teapot, pour boiling (212 degrees F) water atop leaves, then steep for 3-5 minutes before removing the leaves.

Chrysanthemum, an Herbal Tea  (Gook-Fa in Cantonese)

Gook-Fa is a really great option for those who are going caffeine-free.  Where Pu-Erh is dark and earthy, chrysanthemum is light and sweet.  This herbal is composed completely of flower blossoms, and has a mild taste and light yellow color, much like a chamomile tea.

You’ll notice that Gook-Fa goes particularly well with dim sum specialties like steamed dumplings, seafood-based bites, and light desserts where the tea’s gentle fragrance carries through without being overwhelmed.  You can find sweetened chrysanthemum tea packaged into cartons at Asian markets, but it is never served with sugar at dim sum restaurants, so please don’t expect any sugar packets!  Flowery chrysanthemum tea is an exceptionally good choice for the caffeine-sensitive, for kids, and for non-tea drinkers.

To brew Chrysanthemum at home, rinse about 20 flower buds under water to remove any debris, then add them to your teapot.  Pour boiling (212 degrees F) water atop buds, then steep for at least 5-7 minutes.  Since this is a milder tea, let the buds continue to steep for as long as you want…the brew should never get to a point where it’s too strong.  If you prefer, remove the steeped buds, then add sugar or honey to taste and serve chilled!

Oolong, a “Blue” Tea  (Wu-Long in Cantonese)

Oolong is the well-rounded tea choice for dim sum.  Both in taste and in the way it’s prepared, oolong lies somewhere between black and green tea, which is why it’s sometimes called “blue.”  Oolongs ferment just like black teas do, but for a shorter amount of time.  This shortened fermentation process means that the resulting liquor has both depth and brightness at the same time.

Being what I call a “middle of the road” tea, generally everyone loves Oolong.  This brilliant coppery tea complements most everything on the dim sum menu.  It’s able to tame saltier and spicier meat dishes while boosting the flavor of stuffed buns and other baked dim sum treats.  When all else fails, ask for Oolong!

To brew Oolong at home, add 1 tsp of rolled Oolong or 1 Tbsp of long-leaf Oolong to your teapot, then pour almost boiling (180-205 degrees F) water atop leaves.  Steep for 4-5 minutes before removing the leaves.  If you’ve already let the water come to a full boil, wait a about 5 minutes before adding it to the leaves.

Dragonwell, a Green Tea  (Lung-Jeng in Cantonese)

Dragonwell, also spelled Lung Ching or Lung Jiang, is a grassy, fresh, vegetal tea.  Some say that the tea tastes of steamed baby bok choy, which makes sense since Dragonwell tea leaves are pan-fired shortly after picking to stop the oxidation (blackening) process.  This accounts for the green coloring of its leaves.

I describe Lung Jeng as “clean” tasting.  As such, this green tea makes a fantastic palette cleanser in between bites, giving each unique dim sum food choice its own fair chance to shine.

Like Pu-Erh, Dragonwell can cut through greasiness in food.  Consider Lung Jeng the best choice for people who don’t enjoy Pu-Erh’s characteristic earthiness but still want an invigorating tea to quell that unpleasant feeling when you’ve had one-to-many deep-fried egg rolls!

To brew Dragonwell at home, add 1 heaping tsp of Dragonwell to your teapot, pour hot (185 degrees F) water atop leaves, then steep for 3 minutes before removing the leaves.  When water is heating, 185 degrees F is around the time when you see the first wisp of steam escape from the spout on the kettle.