½ cup boiling water
6 Bigelow Green Tea with Lemon* Tea Bags tied together
4 additional Bigelow Green Tea with Lemon tea bags
3 to 4 tablespoons of cold butter, cut into pieces
4 Tilapia fillets
Salt & white pepper to taste
1/4 tsp. of tarragon, finely chopped
1 teaspoon of shallots, minced
1/4 cup of orange juice
Pour 1/2 cup of boiling water over 4 Bigelow Green Tea with Lemon tea bags and steep for 4 minutes. Remove tea bags, squeeze to extract as much liquid as possible. Set aside (to be poured over fish fillets later).
Butter a large flat glass dish. Season fish with salt and pepper. Position the fillets flat in the buttered glass dish. Cover with plastic wrap. Set aside.
In a small saucepan, bring the 1/4 cup of orange juice to a boil. Turn off the heat; add the 6 tea bags and tie them together. Steep for 6 minutes, then remove. Squeeze the tied tea bags to extract as much liquid as possible back into the saucepan. Discard the tea bags. Add the teaspoon of shallots, bring back to a boil. Turn off the heat and whisk in the butter, a cube at a time. Season with salt and pepper. Keep warm over low heat.
Pour the infused tea that was set aside, over the seasoned fish fillets, cover with a glass cover or plastic wrap. Place fish in the microwave on high, for 3-4 minutes, or until just cooked through. Remove and let stand for 1 minute before transferring to plates. Spoon sauce over fish, sprinkle with fresh tarragon and serve.
Yield: Serves 4
I’ve been updating a spreadsheet on pu’erh prices on release for the past few years in order to get an idea of tea being offered to western consumers and any possible trends. The well-known popular narrative is that fresh pu’erh prices have gone up and this certainly seems true in the data. Last year the prices looked about the same as the previous year. And when and how much the price has gone up depends on how we look at this and there’s a handful of different ways to look at the data and options available (I do three here).