Pumpkin Pie is Great with Tea!
Tea makes an easy and wonderful accompaniment to your pumpkin pie at Thanksgiving. It will help you digest everything you ate for the day and compliment one of the best courses. Below we highlight 3 teas to pair with pumpkin pie and even suggest a few for apple or cherry pie. Don’t worry, we have even put in a caffeine free option.
- Jasmine green tea is a unique and amazing pairing with pumpkin pie. The floral notes of the tea blend with the sweetness and spicing of pumpkin pie. They compliment each other nicely. Cherry and Apple pie also go nicely with this tea.
- Lapsang Souchong is another unique tea that pairs well with pumpkin pie. The smokiness of the tea tones down the sweetness of the pie while not overpowering the spiciness. The bold flavors and mouth feel of Pumpkin pie is what makes this a nice pairing. Other fruit pies maybe overpowered by this tea.
- If you are not feeling adventurous, Nilgiri tea makes a perfect companion since it is both floral yet strong enough to hold its flavor with pumpkin pie. This beautiful black tea from southern India allows you to serve something unique without straying too far out of guests comfort zones.
- Ginger Honeybush when drunk with Pumpkin pie creates a lemon citrus flavor when combined in your mouth that is also smooth. This surprising combination adds an unexpected twist to the Pumpkin pie that is refreshing. If this is too adventurous, Rooibos is just fine.
Don’t forget you can pair tea with other courses on your Thanksgiving menu. The idea is that the tea and food item compliment each other without having one flavor over power the other. You can find some ideas in our post on 3 unusual tea and food pairings.
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Processing of Tea Leaves in Preparation of Raw Tea
Tea is not just a beverage, but a piece of history and a reflection of its maker. The Dai people are the makers of Puerh. This ethnic minority has lived in the southwest region of the Yunnan province since the Han Dynasty (206 B.C.E-220 C.E.). They migrated even further south into Laos and Thailand during the wars of the Song Dynasty (960C.E.-1279C.E.)
The term Dai is used by the Chinese government to group in several minorities that have similar religious beliefs and dialects. There are seven documented different dialects for the Dai, based around where they lived. The rugged terrain of Yunnan made it hard, even now, to connect the various villages in the province so different dialects and beliefs developed based around whether you lived in the valley near the river of in the mountains. What stays similar throughout the region was their belief in Buddism, which is reflected in the vast number of temples through out Yunnan and the celebrated holidays. The Dai dress colorfully, mirroring the colors in the temples. They also have unique poetry, song and dance that is sometimes on display for the local tourists.
Dai Food and Drink
Their cuisine cares a wide variety of flavors, most notably spicy and bitter. Bamboo shoots are routinely included with meals, as well as pickled vegetables along with rice and meat. Many westerners would consider the cuisine to be simple, but its key is freshness. You can generally identify everything on the plate. Even the fish out the river are always served whole and where most likely caught that morning. Yunnan is home to wide variety of insects that are actually eaten as a local delicacy. You can find fried and spiced wasp larva, grasshoppers, cicadas, and chestnut bugs at the local restaurants and dinner tables.
Home of the Dai people of Yunnan, China with ancient tea trees for which small batch puerh is produced.
The tea is not scented in this region, it is valued for its size and vegetal flavor. The larger the leaf, the better in the eyes of the Dai. The tea plants are grown both trimmed and untrimmed. A tea plant over 100 years old is allowed to grow wild, and is plucked using a ladder. These ancient trees are treated with the utmost care, with many of them being well over 300 years old. Fertilizer comes from the local cows and chickens. Pesticides are not used because those insects in the tea plants may well become a side dish at dinner.
These ancient tea trees are a piece of history that the Dai consider as a gift given to them to share with others. So the next time you enjoy a cup of Puerh or Yunnan Sunrise, think of the Dai and the care they put into these trees and your favorite cup of tea.
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Mid-Autumn Festival Moon Cakes
The Chinese Mid-Autumn Festival is one of the most popular holidays in China. Much like America’s Thanksgiving, it is a holiday that is celebrated by the entire country where everyone travels to see family. However, moving nearly 700 million people in a condensed period of time is a huge undertaking. To help you put this in perspective, AAA estimated 49 million Americans traveled for Thanksgiving in 2016. 17 times more people travel in China during the Mid-Autumn Festival than in the United States for Thanksgiving. China’s mass transit systems are put to the ultimate test moving this many people round trip over the span of 10 days.
Mid-Autumn Festival History
The Chinese Mid-Autumn Festival has been celebrated since the Zhou Dynasty (1045-221 BCE). It started as a celebration of the moon. The Emperor’s believed that by giving gifts to the moon after the fall harvest would help guarantee a good harvest the following year. These offering where usually placed on an alter outside for the Moon to see and consisted of various foods and drinks, like tea. The practice of celebrating the moon spread from just the Emperor through the upper class and into the masses during the Tong Dynasty (618-907 CE). It wasn’t until the Song Dynasty (960-1279 CE) that a formal festival was established and celebrated by the entire country. It is to occur on the 15th day of the 8th month of the Lunar Calendar corresponding with a full moon, which means it can occur anywhere between mid-August till early October.
Culinary Traditions of the Mid-Autumn Festival
The big food item during the Mid-Autumn Festival is the moon cake. This tradition began during the Yuan Dynasty (1279-1368 CE) as these dense cakes served as a means of transmitting messages concerning the rebellion against the Mongolian Emperors. The moon cake is generally a round pastry with a thin crisp skin that is filled with sweet lotus seed and duck yolk paste. The sweet filling now comes in many flavors, including Green Tea or Matcha paste filling. There are also now savory moon cakes filled with various meats and nuts.
Moon cakes feature a variety of fillings including green tea or matcha paste filling.
So what do you drink with your moon cake? Tea of course. Puerh is resounding favorite as the moon cakes are often eaten in the evening after the family celebrations. However, the timing works with the flavors as the earthiness of the Puerh counters the sweetnees of the moon cakes. As with all things tea, this is personal preference and can vary by family. Oolongs like Ti Kuan Yin are another popular choice to pair with this treat.
Moon cakes can be found in Asian markets here in the US. So if you are curious, go find some and enjoy them with your favorite Puerh or Oolong.
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Flag of the Qing Dynasty
Chinese solar eclipse mythology stretches over thousands of years. The fun myths and real life stories of the rise and fall of empires around solar eclipses give a unique view into this ancient culture. So grab a cup of your favorite tea and join us in a little historic sun gazing.
One of the oldest Chinese solar eclipse myths is around the hungry dragon. A solar eclipse is a dragon eating the sun. To stop it from consuming the entire sun, a lot of noise has to be made. Originally, pots and pans where beaten to make noise to scare away the dragon. The noise making expanded to include drums, firecrackers and even the firing of cannons on naval vessels. This belief in the hungry dragons led to one of the first words for eclipse to be the Chinese word shi, which means to eat.
What this fun story hides is the obsession with the sky that heavily influenced Chinese culture. It was believed, and is still reference in modern day culture, that the heavens dictate the power of the leader. So understanding the heavens and its signs was a full time job for several members of the imperial court and a serious hobby for many of the commoners.
Chinese Astronomy and Solar Eclipses
Solar eclipses are seen as bad omens for Chinese Emperors, so astronomers where tasked with predicting them and ensuring that the Emperor was aware. If caught off guard, the Emperor was seen as out of favor with the heavens and weak. This opened up the possibility of having to pass the thrown to another family member or an opponent. The first detailed documentation of an eclipse was more of a documentation of the beheading of 2 of Emperor Kang’s astronomers for failing to predict the eclipse in 2134 B.C.E. (To put this in perspective, humans really didn’t have the mathematical equations or equipment to nail down the day and time of eclipses until the 1800s C.E.. So the Chinese advisers used observation of the moon and star placement to predict both solar and lunar equations usually within a few days of the actual occurrence.)
So why so much detail? The moon phases were used to build the original calendars and predict the change of seasons, which helped with planting and harvesting of foods. Getting the planting and harvest wrong, meant people would starve. It was the emperor’s job to tell people when to plant and harvest, so having help in predicting and documenting the sky was critical to the emperor’s success.
The Chinese obsession with the sky lead to a vast amount of documentation of the stars, sun and moon back into 2100s B.C.E. These were so detailed that they were used by the NASA Jet propulsion lab to help calculate the historic rotation of the planet.
So as we enjoy the eclipse on Monday, we will toast it with a cup of Jasmine Dragon Tears, as the poor dragon fails to eat the sun.
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Clotted Cream, Jam, and Cream Tea
Cream tea refers to practice of having tea with scones and clotted cream. A truly British practice coming out of the afternoon teas, or high teas, made popular by the Duchess of Bedford in the early 1800’s. The practice of afternoon tea became extremely popular by the mid-1800’s, even spreading to the United States.
What is Cream Tea
Afternoon tea became popular at the same time that the railroad expanded in London. Londoners would get on the train and spend the weekend along the southern coast of England. It was in the West Country of England (actually the southwest part of England along the British Channel), which encompasses Devon, Cornwall, Dorset, Somerset, that brought the term of cream tea into the British lexicon. The local restaurants and pubs, in catering to the weekend tourists turned afternoon tea into cream tea.
This area of England was and still is well known for their lamb, beef and cheese production. Their use of local ingredients for the food at the afternoon teas created huge demand, especially for the clotted cream, which is best described as whipped cream meets butter. Keeping in mind that refrigeration had not come along yet, clotted cream would have been a true treat. It does not keep for more than a few days, even in modern refrigeration. So if you can imagine having something like frosting, without the sugar, on top of your scone in a time where nothing like that existed you can understand why it came to be called cream tea. And they always added jam to give it sweetness. Welcome to where the 3-4 pm sugar and caffeine fix came from in European and American culture!
Modern Cream Tea
Cream tea is still alive and well in the West Country of England. There are even debates on whose clotted cream is better, Devon or Cornwall. So if you should ever find yourself on the southern coast of England, stop into the tea shops and enjoy the original clotted cream. If you want to make your own, here is a recipe that doesn’t require the use of the stove top.
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