![]() 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. Oolong is the well-rounded tea choice for dim sum. Oolong, a “Blue” Tea ( Wu-Long in Cantonese) ![]() If you prefer, remove the steeped buds, then add sugar or honey to taste and serve chilled! ![]() 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. ![]() Pour boiling (212 degrees F) water atop buds, then steep for at least 5-7 minutes. To brew Chrysanthemum at home, rinse about 20 flower buds under water to remove any debris, then add them to your teapot. 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. 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. This herbal is composed completely of flower blossoms, and has a mild taste and light yellow color, much like a chamomile tea. Where Pu-Erh is dark and earthy, chrysanthemum is light and sweet. Gook-Fa is a really great option for those who are going caffeine-free. 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.Ĭhrysanthemum, an Herbal Tea ( Gook-Fa in Cantonese) And if you still don’t like it then it might just be time to try another tea with your dim sum…read on! 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. Many refer to it as the wine of teas, meaning that it ripens with age and that older is considered better.īy 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. This is a black tea that takes on a slight mustiness in the process of fermentation. Drunk steamy hot, it cuts though grease like no other. This being the case, Pu-Erh’s earthy, deep taste is fantastic for pairing with higher fat or pan-fried foods. ![]() 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. 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. Pu-Erh, a Black Tea ( Bo-Lay in Cantonese)Ĭhinese dumplings and tea treats are commonly laden with a fair amount of lard. Get the pronunciations right and you’ll soon be sipping your way through a delicious meal! 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. My suggestion? Just spew out the Cantonese name of your tea choice. 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. Clockwise from top: Pu-Erh, Dragonwell, Chrysanthemum, and Oolong ![]()
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