Recipe development by LaVertis Anthony
2 cups water
3 teaspoons Huang Jin Gui oolong tea leaves*
1/4 cup dried currants
7 fluid ounces half-and-half
7 fluid ounces whole milk
1 1/2 teaspoons ground Huang Jin Gui oolong tea*
1/4 cup sugar
1/8 teaspoon plus 1 pinch salt, divided
1/2 teaspoon vanilla extract
1/3 cup long-grain rice
Garnish: 1/4 cup toasted, coarsely chopped nuts
• Heat water to between 175˚ and 185˚. Place tea leaves in a medium or large teapot. Pour prepared hot water over leaves.
Cover with lid. Steep for 4 minutes. Strain and discard leaves. Reserve ⅔ cup prepared tea.
• Place currants in a bowl. Pour remaining (approximately 1⅓ cups) prepared tea over currants. Set aside to soak.
• In a medium saucepan, combine half-and-half and milk. Scald mixture over medium-low heat, but do not boil. Remove from heat. Add ground tea, and steep for 5 minutes.
• Strain mixture into a medium heatproof bowl. Add sugar, ⅛ teaspoon salt, and vanilla extract, stirring until sugar is
dissolved. Set aside.
• In a 2-quart, heavy-bottom pot, bring reserved ⅔ cup tea to a boil. Add rice and remaining 1 pinch salt, stirring well. Cover,
and simmer over low heat, stirring once or twice until liquid is almost fully absorbed, 15 to 20 minutes.
• Add milk mixture to pot, stirring well. Increase heat to medium-high to bring to a simmer. Reduce heat to maintain
simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, approximately 25 to 30 minutes. Reduce
heat to low, add currants, and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a
spoon is just able to stand up in the pudding, approximately 15 minutes longer.
• Remove from heat, and cool. Serve cold or at room temperature.
• Garnish individual servings with chopped nuts, if desired.
*Huang Jin Gui is considered a “green” oolong since it is minimally oxidized. For testing
purposes and for the contest, we used Teas Etc, teasetc.com.