{"product_id":"pu-erh-yunnan-organic","title":"China Pu-erh Yunnan, Organic - WS","description":"\u003cp\u003e\u003cspan\u003ePu-erh tea comes from the Yunnan province in China. The popularity of Pu-erh tea has been increasing mainly due to the many health benefits that are attributed to it. Studies show that pu-erh not only lowers blood cholesterol but also prevents bad cholesterol from forming in the arteries, that pu-erh has great antioxidant benefits, stimulates weight reduction and is beneficial to digestion.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIt brews to a dark copper color and yields a very full bodied, earthy, peaty tasting tea, capable of 3-5 steepings.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBrew tea at 212º - steep for 3 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0634\/8777\/0850\/files\/icons_-_kosherORGVeg.png?v=1758209439\" alt=\"\" width=\"235\" height=\"75\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan size=\"3\" style=\"font-size: medium;\"\u003e\u003cb\u003eChicken and Mushroom Paprikash\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003eRecipe from\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCulinary Tea\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eby Cynthia Gold \u0026amp; Lise Stern\u003cbr\u003e\u003cbr\u003e¼ cup Pu-erh loose leaf tea (or Lapsang Souchong)\u003cbr\u003e1 ½ cups boiling water\u003cbr\u003e4 lbs bone-in chicken thighs, skin left on\u003cbr\u003eFresh sea salt, to taste\u003cbr\u003eFreshly ground black pepper, to taste\u003cbr\u003e2 Tbsp. vegetable oil, divided\u003cbr\u003e1 medium onion, thinly sliced\u003cbr\u003e1 medium red bell pepper, cut into ¼ inch slices\u003cbr\u003e1 medium green bell pepper, cut into ¼ inch slices\u003cbr\u003e1 ½ cups thinly sliced mushrooms\u003cbr\u003e3 Tbsp sweet Hungarian paprika, divided\u003cbr\u003e2 tsp hot Hungarian paprika\u003cbr\u003e1 Tbsp all-purpose flour\u003cbr\u003e14.5 oz can crushed tomatoes\u003cbr\u003e1\/4 tsp dried marjoram\u003cbr\u003e1\/4 tsp dried thyme\u003cbr\u003e1\/2 cup sour cream\u003cbr\u003eFresh parsley sprigs, for garnish\u003cbr\u003e\u003cbr\u003ePlace the tea leaves in a glass measuring cup or bowl and add the boiling water. Steep, covered, for 5 minutes. Strain, discarding the leaves; cool.\u003cbr\u003e\u003cbr\u003ePlace the chicken thighs in a gallon size resealable plastic bag. Pour the fully cooled tea over the chicken, seal bag, and refrigerate overnight or up to 2 days, turning the chicken over once. When ready to proceed, remove chicken from the tea, pat dry, and reserve the liquid to use later. Season the chicken with the salt and pepper to taste.\u003cbr\u003e\u003cbr\u003eIn large pot or Dutch oven, heat 1 Tbsp of the oil over medium heat. Place half the thighs in the pot and brown each side, about 5-7 minutes per side. Transfer the browned thighs to a plate. Add the remaining 1 Tbsp of oil to the pot and brown remaining chicken and transfer to the plate. Pour off any excess fat, keeping 1 Tbsp in the pan.\u003cbr\u003e\u003cbr\u003eAdd the onions and cook over medium heat 5-8 minutes until softened. Add the peppers and mushrooms and cook until the onions are browned, another several minutes. Add 2 Tbsp of the sweet paprika, the hot paprika, and the flour. Stir well and cook until you can smell the paprika. Add tomatoes, reserved tea from the marinated chicken, marjoram, and thyme. Stir well, scraping up any browned bits stuck to the bottom of the pot.\u003cbr\u003e\u003cbr\u003eReturn the browned chicken to the pot and cover with the tomato-vegetable mixture. Reduce the heat to medium-low, cover and cook until the chicken is tender, about 1 hour.\u003cbr\u003e\u003cbr\u003eRemove the pot from the heat and transfer the chicken to a warmed platter and tent with foil. Skim excess fat off the surface of the sauce in the pan and stir in the remaining 1 Tbsp sweet paprika. Temper the sour cream by stirring small amounts of the sauce into the sour cream until it is quite warm, then stirring all the sour cream into the sauce. Season to taste with additional salt and pepper, if needed.\u003cbr\u003e\u003cbr\u003eTo serve, spoon the sauce over the chicken on the platter, and garnish with parsley springs. Serve any extra sauce in a pitcher on the side.\u003cbr\u003e\u003c\/p\u003e","brand":"Haelssen \u0026 Lyon","offers":[{"title":"4 Ounce Tin","offer_id":42795286560994,"sku":"T0797     4TIN","price":19.9,"currency_code":"USD","in_stock":false},{"title":"1 Pound","offer_id":42794886496482,"sku":"T0797     16","price":64.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0634\/8777\/0850\/products\/puerh_xl.jpg?v=1653408318","url":"https:\/\/svtea.mom\/products\/pu-erh-yunnan-organic","provider":"Simpson \u0026 Vail ","version":"1.0","type":"link"}