Our Sichuan Dew was quite a find and just perfect for this green tea pairing. A hand-picked, steamed green tea from Sichuan, its thick, vegetal and refreshing character is similar to that of a Japanese green tea but it is - in fact - China that first steam-processed teas. It’s ideal for pairing with food owing to a texture that can be matched well with saucy Chinese cuisine.
Sichuanese Aubergine &
We chose this easy recipe for our Chinese green tea pairing from Chef Andrew Wong (and also because we love the humble aubergine). Andrew owns Michelin-starred restaurant A.Wong in South London, taking traditional Chinese dishes but applying his own philosophy and approach.
Serves: 15 | Time: 20 minutes
- 300g of baby aubergine
- 3 tbsp of vegetable oil
- 1 1/2 tbsp of fermented chilli bean paste
- 1/2 tbsp of black bean sauce
- 3 dried red chillies, cut widthways in half
- 1 pinch of chilli flakes
- 2 tbsp of Shaoxing wine
- 2 tbsp of Chinese red vinegar
- 100ml of vegetable stock, (or chicken stock)
- 4 tsp sugar
To begin, remove the tops of the aubergines and cut them in half lengthways. Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes – you want to get the oil to change into a glowing red colour. Add the aubergine halves and lightly fry before adding the Shaoxing wine, red vinegar, stock and sugar. Cook until the sauce has reduced slightly and the aubergine is tender.
Recipe from Great British Cooks
Sichuan Dew Green Tea
Inhale the scent of fresh green tea from a luminescent and bright infusion. This clean and refreshing green tea with grassy sweetness, combined with vegetal umami notes, makes a beautiful partner for rich dishes and can be served hot or cold.