Watch Executive Pastry Chef and Tealeaves ICON Bruno Feldeisen
teach us how to make a tea-infused crème brûlée with Tealeaves' Imperial Keemun Hao Ya tea while talking about Chinese culture.
Heading onto the balcony of my hotel with a cup of the finest Keemun black tea, I break into a gentle smile, greeting the sunrise. High on the mountainside, the world is at peace. I rejoice in the moment of solitude, savouring the smooth, intricate flavour of my tea before heading inside to begin another day.
This harvest is grown high on the mountainsides and is an exceedingly striking example of the Congou tea style (non-broken, whole, well-made Chinese black tea). For the wine collector (many of us are passionate about 1st growth Bordeaux and are avid collectors), this Keemun would be akin to the Burgundy style. Best as a self-drinker (not paired or corrupted by food) in the late morning, before your palate becomes confused with other flavours.