Liu Bao Tea Red Bean Soup
A warming Chinese red bean dessert soup simmered with Liu Bao tea—earthy, lightly sweet, and deeply comforting, the dark tea adding a grounded, woody depth.
Sweet red bean soup (hong dou tang) is a beloved Chinese dessert, and Liu Bao gives it a soulful, grown-up twist. Simmering the beans in the dark tea infuses them with an earthy, woody depth that balances the sweetness and keeps the whole bowl from feeling cloying.
Liu Bao's smooth, low-astringency profile is what makes this work. The tea adds savory complexity and a gentle mineral backbone without any bitterness, complementing the natural nuttiness of the adzuki beans beautifully.
The dish is naturally only lightly sweet, in the Chinese style, which lets the tea's character shine. A little rock sugar and a strip of dried tangerine peel round things out, adding warmth and a subtle citrus lift to the earthy base.
Serve it warm in small bowls as a cozy end to a meal, especially in cooler weather. It is the kind of homey, nourishing dessert that pairs naturally with another cup of Liu Bao, making for a deeply comforting close to dinner.
Ingredients
- 1 cup dried adzuki (red) beans, soaked overnight
- 5 cups brewed Liu Bao tea (2 tbsp leaves)
- 2 cups water
- 1 strip dried tangerine peel
- 60 g rock sugar (to taste)
- Pinch of salt
- 1 tbsp glutinous rice (optional, for body)
- Coconut milk to drizzle (optional)
How to make it
- 1Drain the soaked adzuki beans. Brew the Liu Bao tea strong and set aside.
- 2Combine the beans, brewed tea, water, glutinous rice (if using), and tangerine peel in a pot.
- 3Bring to a boil, then simmer partially covered for about 75–90 minutes until the beans are very soft, adding a little water if needed.
- 4Stir in the rock sugar and a pinch of salt, cooking until the sugar fully dissolves.
- 5Mash some of the beans against the side of the pot for a thicker, creamier soup if you like.
- 6Serve warm in bowls, with an optional drizzle of coconut milk on top.
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