Yunnan black tea BIO, 100 g

Yunnan tea is a great success because it combines the two most desired characteristics of tea lovers: light and sweet, it has both body and remains in the mouth. This tasty tea is ideal for those who want to learn about tea.

Coral lentil cold cream and Yunnan tea mousse recipe (for 4-6 people):

• 500 g of coral lentils
• 2 carrots
• 3 onions from the Cevennes or another sweet onion
• 1 clove
• A few pinches of bouquet garni
• 2 pinches of fleur de sel
• 1 pinch of pepper
• 2.5 liters of chicken broth or vegetables
• 200 g of liquid cream
• 6 g of Yunnan black tea from La Pagode teas
• 1 pinch of fine salt
• 1 tablespoon tahina
• 1 teaspoon of sesame oil

1. Rinse the lenses under cold water. Wash the carrots. Peel them. Cut them in half. Peel and cut the onions in half. Poke a piece of clove onion so that it does not get lost.
2. Rinse the lenses quickly in cold water. Place the lentils in a saucepan with the carrots, the onion, the bouquet garni and the broth. Boil the water.
3. Fill with water until the lentils reach the pan.
4. Bring to a simmer, then cook for 1 hour. Salt and pepper only two-thirds of the time.
5. Mix the lentils and part of the cooking juices to the desired consistency (with a blender or diver). Mix for a long time.
6. Switch to Chinese (optional) to get a smooth cream. Book in the fridge.
7. For the emulsion: heat the cream. When it boils, let the tea brew for 5 minutes. Filter. Emulsify with tahina, sesame oil and salt with a fork or with a small whisk. Put everything in a siphon with two cartridges of air. Serve on the plates or bowls of the guests.

Yunnan black tea 100% organic.

Bag of 100g.
Teas of the Pagoda