A few months ago, two friends of mine returned from China and brought me a beautiful porcelain tea set, along with a bag of black lychee tea. Out of espresso and needing some caffeine (I realize I may have a little problem), this morning I decided to resurface the little bag of dried tea from the back of my cupboard. When brewed, this tea is quite profound--flavored with the leaves and peels of lychee fruit, unleashing a subtle, dreamy aroma and sweetness that is otherworldly. I read that in the summer in China, lychee tea is served with milk and a bit of fresh lychee fruit. I am thinking that poaching fish in the tea could be nice too.