Bubble Tea

We made a broth with a Ti Quan Yin tea from Harney and Sons, chestnut honey, and soy sauce, which we used to serve smoked wild char roe floating in it. The tea has an earthy, rich flavor, and the chestnut honey and soy sauce add some sweetness and rounded salinity, which accent the popping pearls of the wild char roe. The roe floats and is distributed in the broth, allowing the pearls to be enjoyed in several sips rather than one large bite.