Bon Appétea: Snow Fungus Honeysuckle Tea Sorbet

The past few weeks, we’ve shared several tea pairings that we served during our launch in New York last month. First, we had Genmaicha Matcha-iri with Brie. Next, we had Wuyi Rock Tea Latte paired with Japanese Shoyu Rice Crackers (Shoyu Senbei). Lastly, we had a Snow Fungus Honeysuckle Tea Sorbet paired with Himalayan Pink Salt Pili Nuts (scroll to the bottom for the recipe)!

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Replenish from Infusion-de-vie, $24 for 50g loose leaf tea

The Snow Fungus or some may call it White Wood Ear is a fungus commonly used in Traditional Chinese Medicine (TCM). It is said to be good for increasing your appetite and also enhancing the immune system. Infusion-de-vie’s Replenish combines snow fungus and honeysuckle blossoms with red dates, creating a sweet and earthy taste for everyone to enjoy. We made this lovely tisane into a sorbet and paired it with some Himalayan Pink Salt Pili Nuts.

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The taste map on the right shows the taste profile of just the sorbet alone and the taste map on the right shows the changes of the taste profile after enjoying it with the pili nuts.

Research has found that the brain releases a heroin-like chemical when you eat something sweet, salty or fatty. This pairing creates a 3rd flavour that combines all 3 contrasting flavours into a complex pleasure.

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This pairing was a great way to end our launch in New York and was definitely one of the favourites from that night. Enjoy this pairing at home and enjoy it with family and friends.

Here’s how you can make your own Snow Fungus Honeysuckle Tea Sorbet!

Ingredients
4 tsp of Replenish
100g caster sugar
500ml boiled water

A small bowl of GTCL Himalayan Pink Salt Pili Nuts

Instructions
Steep the tea in hot water for 10 minutes. You can use a filter with the tea or you can simply remove the tea with a strainer later on.

Once the tea is removed add in the sugar and stir well. Let it cool to room temperature. Once cool, churn in ice cream machine, following instructions given from the manufacturer.

Alternatively, if you don’t own an ice cream machine, you can transfer the tea mixture into a container and place in the freezer, making sure to stir every hour. This will create tea granita, rather than a sorbet. Different textures but still very yummy!

Allow sorbet to soften a little before scooping out to serve. Enjoy with Himalayan Pink Salt Pili Nuts on the side.

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Himalayan Pink Salt Pili Nuts from GTCL, $7.90 for 45g pouch

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