From the looks of our grocery store aisle and the colorful barrage of boxes it would be easy to think that Chinese teas have always been part of the American shopping experience. However despite the numerous options we have to choose from today these are a relatively new to concept to shoppers. In fact, green, white and oolong teas were almost unheard as little as 10 years ago but now seem to be part of the general lexicon of most Americans. But did you know that China also makes wonderful black teas?
When most people think of black teas their minds are quickly whisked way to the exotic plantations of India and Ceylon. The reason for this is most of them are fine breakfast teas. However, China black teas, though in the same genre as our breakfast buddies tend to be somewhat different in profile. They are generally characterized as earthier and with notes of spice which tend to be peppery on the palate – making them perfect for your after dinner tea since they can stand up to almost any savory dish. With or without cream or sugar, Chinese black tea can be the perfect complement to fine cuisine. I encourage you to try them without first.
And let’s not forget our iced teas. With summer just around the corner, a cold brew China black tea can be thirst quenching indeed! Do you have a flower garden? Try plucking a few petals of your favorite sweet smelling blossoms e.g. roses, lilac – add either to a few ounces of any China black of your liking and impress your friends with ice tea Congou style!
Cold Brew Method
1 gallon of water
1 gallon tea jug
5 tablespoons of tea
Add 5 tablespoons of tea to your jug. Add cold water (preferably filtered) until full. Let it sit in room temperature for 6 hours. Strain cold brew tea into gallon pitcher or jug and chill in refrigerator until cool. Add sweetener of your choice and enjoy!
Flower Infused Tea
6 oz of your favorite China Black tea (preferably Congou tea)
Tea Jug with lid
5g of flower petals (preferably rose or lilac)
Add half of the tea into the container. Add half of the petals on top of tea. Fill it with the remainder of tea. Add other half of petals on top and place lid. Let the tea brew at room temperature for one week. After one week sift through tea and remove petals.
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