Wu-Yi Big Red Robe Oolong Tea

Loose tea has a stronger and fresher flavor and uses whole (or very large pieces of leaves) which in turn allows all the essential oils of the tea leaf to be expressed in the water. Loose tea can be re-steeped several times without losing their favor.

All “true” tea comes from the same plant, called the Camellia sinensis. Any leaf, root, fruit or flower that comes from a different plant is considered an herbal tea. “True teas” can be categorized into 5 major categories: white, green, oolong, black, pu-erh. Generally, categories are defined by how the leaf is processed, the cultivars used and how much a tea is oxidized. Black and pu-erh tea are fully oxidized, oolong tea is partially oxidized and green and white teas are unoxidized.

SESAME OOLONG CHICKEN

Adapted by Suzanne Klein, Tea Foodie from the Black and White Sesame Crusted Sole recipe in Tea Cuisine by Joanna Pruess with John Harney.

 

INGREDIANTS:

Serves 4​​​​​​​

• 1 (14 oz.) can coconut milk
• 4 tablespoons loose leaf oolong tea
• 4 boneless, skinless chicken breasts
• 1/3 cup black sesame seeds
• 1/3 cup white sesame seeds
• 2 tablespoons coconut oil
• 2 teaspoons toasted sesame oil
• Sea salt
• Fine ground white pepper
• 1/4 cup fresh basil leaves, cut into chiffonade (long, thin strips)

 

PREPERATION:

• Combine the coconut milk and 2 tablespoons of the oolong tea leaves in a small saucepan. Bring to a boil then remove from heat, cover and steep for 7 min. Strain coconut milk tea into a bowl and let cool. Discard tea leaves.
• Once coconut milk tea is cool (at least room temperature), add chicken breasts, cover and refrigerate for at least 1 hour or up to overnight.
• Grind remaining 2 tablespoons tea leaves in a spice grinder or small food processor until coarsely ground then mix with sesame seeds. Place mixture in a pie dish or other type of wide, shallow bowl.
• Preheat oven to 350 degrees. Remove chicken breasts from marinade and place in a pie dish or baking dish; discard marinade. Microwave coconut oil to melt it (about 10 seconds) and combine with sesame oil. Rub both sides of each chicken breast with the oil mixture and sprinkle with pinches of sea salt and white pepper. Press chicken breasts into tea-sesame mixture to coat well. Bake for 30 to 35 minutes until cooked through. Let rest for 5 minutes before serving. Serve whole or sliced topped with basil with a side of potatoes and corn and a glass of oolong iced tea.