As we reach the height of the summer, the idea of drinking hot tea isn’t at the forefront. Rather than forget tea altogether though, it can be used in many delicious ways and enjoyed all the year around. Tea and food pairings is one such way, or by carefully using tea within simple tea recipes to complement or elicit flavours from a fresh, seasonal ingredient.
Oolong Poached Peaches
We’ve been enjoying poaching the abundance of fruit that is currently on offer – peaches, strawberries, raspberries and so on. Here, we’ve created a simple breakfast recipe to enjoy on a Sunday morning (or whenever you fancy). Serve hot or cold and devour.
Serves: 6 | Time: 30-mins
- 500ml boiling water
- 15g of roasted oolong tea: Wuyi, or Phoenix Honey Orchid
- 25g caster sugar
- 6 paraguyos (flat peaches)
Weigh your tea and add to boiling water in a heatproof jug. Allow to infuse for three minutes (our sand timer can help with that). Strain the tea, reserving the liquid. Add sugar to the liquid and stir to dissolve. Pour the mixture into a saucepan over a medium to high heat. Add your fruit and bring to a steady simmer. Reduce heat and simmer for twenty minutes, turning once. Allow to cool slightly before serving with greek yoghurt and a sprinkle of granola or chopped nuts.
The steep, rocky mountains of Wuyi in Fujian are the home of this famous tea. Wuyi is renowned for producing what many would argue are the world’s best oolong and black teas. A seamless balance of rose, peach, fragrant wood and caramel aromas, the character of this tea works beautifully when simply paired with summer stone fruits, such as peaches.