|Tangyuan in raw pu'er tea|
|Using a smaller amount of raw pu'er flakes|
|Preheating the bowl with warm water|
I first took a sip of the tea and then a bite. I could sense how the flavours of the dough and the freshness of the tea fused beautifully like tomato and basil. The glutinous rice balls felt much lighter in texture and consistency as I chewed on them (a bit like butter) and the slight astringency in the tea faded away as the flavours all came together in a seamless fusion.
|More tea to follow a heavy meal|
Yum, yum, yum is all I can say for now - and if you are thinking of letting yourself go and tuck in as heartily as you can stomach, by all means go ahead, but don't forget to pack a party stash of your favourite pu'er tea to give that extra boost of digestion.