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“We once served a pu-erh at cellar temperature with celery root that had been cooked in a pig’s bladder … The reasoning was that the bladder course was extremely fragrant, and we wanted to highlight the earthiness of the tea on the palate without competing with or diminishing the fragrance of the bladder course, which was cut open in front of the guests and served immediately. It worked extremely well.”

Drinking tea in New York City.

Margaret Soltan, August 18, 2015 11:28AM
Posted in: tea

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One Response to ““We once served a pu-erh at cellar temperature with celery root that had been cooked in a pig’s bladder … The reasoning was that the bladder course was extremely fragrant, and we wanted to highlight the earthiness of the tea on the palate without competing with or diminishing the fragrance of the bladder course, which was cut open in front of the guests and served immediately. It worked extremely well.””

  1. Dr_Doctorstein Says:
    August 18th, 2015 at 9:12PM

    As my favorite water sommelier once said, “It’s a natural diuretic and an antitoxin.”

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