This past weekend I celebrated the Chinese New Year over dim sum with foodspotting friends in the Chinatown section of Philadelphia. As the carts buzzed by our table with tiny tins and plates of traditional treats, I anxiously anticipated the flavors and tastes that would be set in front of us.
While the Coconut Jelly dessert and Shrimp Shumai plate brought me to a happy place, the true champion of the meal was without question the Chrysanthemum Puerh tea. As soon as the pot hit the table, I was quick to discover what mysterious tea was steaming inside. Thankfully a new friend spoke Chinese and didn't leave me guessing too long. Within seconds of hearing the words, Chrysanthemum Puerh, the deep red tea found its way into small white cup . The rich, earthy puerh balanced the sweet, buttery notes of the Chrysanthemum flowers.
With its deep amber liquor and golden Chrysanthemum buds, it was the perfect Chinese New Year tea since the color red and golden dishes (spring rolls, etc) are prized as symbols of luck. And considering that Puerh is known as a digestive tea, I can see why it was served with the never-ending dim sum meal. It was the perfect first and final sip to a festive, edible celebration.
What tea did you sip to welcome the New Year of the rabbit?
This tea was really lovely! It had a bit of a smokey flavor that I quite enjoyed.
Posted by: Sarahdares.wordpress.com | February 18, 2011 at 10:50 PM
Then you would love all pu'erh tea. I had a lovely pu'erh that was packaged in the dried peel of a mandarin orange. Delightful! Let's meet for pu'erh tea in philly soon :)
Posted by: alexis | February 18, 2011 at 11:40 PM