Yuzu puer tea (part 2) : the results ta ta da…

Voila !
Don’t you remember ? I had filled my yuzu citrus with tea :

yuzu puer cha

Now, the fruit peel is dried and hard, and the tea naturally perfumed. So that works. Just be patient, count one month. You can make yours with your favorite citrus peel.

The coloration is not uniform, not totally black, but well compared with the raw fruit…

How to use :
Break some bits of skin, put them in the teapot with some of the tea inside. Rinse very brief with hot water, pour some more to brew. Serve. Later, brew again 2 or 3 times.

Happy Dragon Year ! Let’s serve plum niangao to the kitchen gods…

Happy Chinese New Year to all my readers !
These “niangao” (year cakes) are offered to the kitchen gods to get a good year of good food. Then I ate them, because the Chinese gods are so busy today that they need some help.

They are simply made of mochiko (sticky rice flour ) and sugar. And a little natural red coloring.
The white and red colors have the same meaning of “good luck” and are used for New Year all over Asia.

Steamed.
Chinese and Japanese New Year used to be at the same date before Japan adopted the European calendar in late 19th Century. Eating mochi is a tradition of both.

Decorated with red baby dragons. Let’s say they are dragons. The wings are fold.

There should be dry fruits or something in them. It’s prune today to match the plum pattern of the tea vessels.

With aged Puer tea.