When I constantly keep chattering about how my travels influence my taste bud, I am not joking. I really enjoy creating recipes from the regions I have been and learnt from good authentic sources and amalgamate them into my little kitchen.
This week the sun is up, the wind cooling down and A perfect one for the sore throats and the slight fevers at home. Warm liquids, pepper infused Chai, a bowlful of pasta and rasam rice are predominating the scene. The need for liquids to bring in some warmth keeps calling for tea.
Here is one so good for the throat when sore
This market visit gave us a huge bag of longan, so fresh that I couldn’t think of anything but the quirky Chinese style dragon eye tea. Seeped in warm oolong tea is the beautiful longan which gives the sweetness and a fruity aroma to the tea. Longan is very similar to lychee and is in abundance in Malaysia where I learnt to make this tea. we used to love a whole pitcher it chilled when the mercury soared in Malaysia. I hope I can still get some in summer here…
Why longan is best?
I was fortunate to spot longan here just at the time I needed some.
- The Vit A And C content of longan are quite appreciable and it is a well-known fact that these keep cold and flu at bay.
- Longan is low in calories.
- Longan is highly regarded in Chinese medicine towards calming the nerves and alleviating insomnia.
This tea recipe
It is indeed a spooky one to do in Halloween time with the jelly-like longan looking like eyes in the tea. But many a time the fruit is not available in Nov. Usually, it is dried longan that is used but I couldn’t resist the freshness of the jelly-like flesh. It is a well know one for the winters as the cold is resisted by the warm tea infusions which are also rich in antioxidants.
Here is a similar one from Korea
A perfect Oolong brew
Oolong tea used in the preparation is brewed to perfection, not with boiling water. The tea masters will confirm that the boiled water which has sat for two minuted bringing down the temp to 85 degrees will be the best to create this infusion. I have used a light brew by seeping for 2 minutes. You may use a darker brew by seeping for 3 to 5 minutes too.
Refill the teapot and get a second brew as the asters say and I feel that the maximum flavour of the oolong tea leaves is in the second brew. When you use these mixed with the longan freshly peeled the flavour it creates is magical.
The choice of oolong tea type can vary based on your preference. I have used light oolong which was leaning to the dark side. You can choose a green oolong as well which is a gentler brew.
Serve this tea without any milk or sugar. Serve it chilled if you are looking to beat the heat, leave the longan in it for a cool and jelly-like effect. Enjoy the recipe and tag us when you make it.
This recipe is courtesy of all the beautiful friends at Malaysia. They impartially shared their knowledge and the recipe. The lovely tea masters there who shared their wisdom of the teas and their benefits deserve my utmost reverence. This recipe is added to Food for feast group of bloggers
Don’t miss to get your share of Longan and stay safe. Have the recipe super chilled when the summer peaks, it was the perfect that way during Malaysia days.
Here is what my fellow blogger has come up with to keep hydrated.
Mango lemonade from Lathia
Keep up your messages as I love reading them.
See you next week.