This is a lightly oxidized sweet oolong from the An Xi with a direct translation to 'Hairy Crab' due to its attribute of fine hairs on the outside of the leaf. It is the specific type of tea bush and rolled into the dragonfly head shape. The leaves are large and mature, and contain two or three per ball.
I baked a citrus chiffon cake with zest of lemon, clementine and lime to harmonize with the floral taste this tea provides, frosted with a milk chocolate ganache, which i rarely use... but works really well with lemon, I think reading this Pierre Herme many years ago.
No comments:
Post a Comment