What's old, cold, and a little wild?

Puerh ice cream, corn oat crumble, foraged sunflower petal syrup

I may or may not hear some words from the tea community here as puerh tea is a beverage of ceremony, ritual and meditative invitation. But as someone who is both a participant and enjoyer in tea sits and a chef, I see a beautiful earth forward musky playing ground with an invitation to explore and further enjoy. and who says ice cream isn’t a spiritual experience?;)

Todays recipe consists of a dance between old, cold and wild (not as sexy sounding as I hoped but just wait) and a kind of celebration of summer as we slowly start to anticipate the oncoming autumn season; one of lots of tea drinking I might add. The ingredients we’re flowing with here features a 1990’s shou puerh from Lincang, Yunnan, China. ‘Mycelial Lattice’ by Living Tea (if you don’t know em you should get to know em) to be precise. If you are new to the tea world, puerhs all differ a bit in flavor and experience based off multiple varying factors which I won’t get into at this time. But this puerh specifically is gorgeously soily, with slight nuttiness and some dewy undertones. It pairs tastefully with a warm corn and oat flour buttery crumble and a sunflower petal syrup made from fresh foraged wild sunflowers, adding a beautiful and soft floral bitterness that the puerh slightly loses in the ice cream. Bitter and ice cream ? just trust me. or don’t..