Steam curls from four cups of oolong, and on each rim a small bird has landed as if on a branch: Canasuc’s Pause Ailée Sugar, hand-molded in France from white and unrefined brown cane sugar, gets the brunch conversation going.
Serves 4 · 10 min
Ingredients
- 4 oolong tea bags
- 4 cups (1 l) water, heated to 195°F (90°C)
- Pause Ailée Sugar (Canasuc), one bird per cup
- Shortbread cookies or brunch pastries, to serve
Method
- Warm a teapot, then add 4 oolong tea bags.
- Pour in 4 cups (1 l) of water heated to 195°F (90°C) and steep for 3 to 4 minutes.
- Remove the tea bags and pour the tea into four cups.
- Perch a Pause Ailée bird sugar on the rim of each cup and serve with shortbread cookies or brunch pastries.
The star of this recipe: Pause Ailée Sugar, by Canasuc.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
