01 June 2022

Our outstanding Yunnan Golden Buds black tea, belonging to our Platinum Collection, has long golden curls unfurl into deep brown leaves, producing a complex infusion.  Expect aromas of wild forest honey, malt and cacao, with a full body and silky texture, and a pronounced caramel, sticky date sweetness.

When the rainy season hits in late June, what comes after is one of Yunnan’s greatest seasonal delights: wild mushrooms of all shapes and sizes. It’s no wonder that the mushroom is so highly regarded in Yunnan cuisine, and that it pairs quite sensationally with their dark, flavourful teas. We drew inspiration for this recipe from Georgia Freedman, who has published books celebrating the food of Yunnan. 

Yunnan Golden Buds Pairing - Platinum Black Tea from AVANTCHA

Serves 2 

Duration 15 mins, plus 20 mins soaking time 

Yunnan Golden Buds Pairing

Ingredients 

  • 55g dried mushrooms – we used a combination of porcini and shiitake 
  • 7 tsps zhenjiang vinegar 
  • 3 tsps light soy sauce 
  • 2 tsps chilli oil
  • 1 large head coriander, roughly chopped or torn 

Method

  1. Cover the mushrooms with cool water and set aside until they have softened (up to 20 minutes) 
  2. Drain mushrooms and squeeze to remove excess water – using a muslin cloth for this is helpful to wring them out 
  3. Toss in a bowl with all other ingredients 
  4. It is common when eating in China for lots of different side dishes to be presented. Enjoy this one in much the same manner, and serve with Yunnan Golden Buds. The hard and rich flavour of this dish is enhanced by the sweet earthiness of this tea, which also helps to cut through the oil and satisfy you with a refreshed feeling. 

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