Tea flowers pebble-shaped

Food and tea pairing
This delicate flowering tea calls for light, airy dishes, all transparency and freshness. It gracefully complements an exotic fruit salad of lychee, mango, and dragon fruit, delicately drizzled with a light lemongrass syrup. The tea, served alongside, cleanses the palate of the fruit's natural sweetness and brings a welcome sense of clarity. Its floral notes echo the aroma of the lychee, while the lemongrass underscores the vegetal freshness of the Mao Feng tea.

Pebble-shaped tea flower cocktail
For a spectacular summer version, bloom your tea flower in a large carafe of room-temperature water and let it infuse slowly in the refrigerator for 4 to 6 hours. Cold brewing will extract the sweetness of the green tea without any bitterness, preserving pure, crystalline vegetal notes. Serve in ice-filled glasses, adding a slice of cucumber and a few goji berries for color. It's a refreshing, visually stunning tea water that will take pride of place at the center of a summer table.