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Give your body a positive boost – give it tea!
The vegetal note of most green teas pairs well with most mild foods, such as seafood, rice, salads, melon or chicken.
Green Tea Pairing Suggestions:
Gyokuro and Sencha - seafood or fish, salads, chicken
Sencha - strawberry based deserts
Genmaicha - chicken, shell fish, fruity chocolates
Ingredients:
1 Salmon filet
Olive oil
1 tablespoons of Genmaicha Tea
1 teaspoon of paprika
1 portion of pasta approximately 150g
7-8 mushrooms
Heat the olive oil in a saucepan at a low-medium temperature. Stir in the Genmaicha Tea. Allow the fish to cook slowly for 30 minutes. Add a couple of mushrooms and cook for 5 more minutes. Season with some salt, pepper and paprika and mix into pasta. Enjoy
What you will need:
-Matcha
-Ice cubes
-vanilla soymilk
Take a 10 oz (300ml) cup and fill it with ice cubes. With the ice cubes in the cup, add vanilla soymilk till the rim of the cup. Add half a tea spoon of Matcha and blend it.
(Alternatively you can use normal milk and add a scoop of vanilla ice cream) and enjoy!
Gyokuro Shaded
Gyokuro, "jade dew" is a fine Japanese green tea that is shaded approximately 20 days before the harvest. The "jade dew" refers to the pale colour of the infusion.
Matcha Shaded
Matcha is shaded for about 20 days before the harvest. The screens or rice straw serves to shut out direct sunlight which reduces the rate of photosynthesis. This results in a higher level of theanine, which is the amino acid that makes the Matcha naturally more sweet. After picking, steaming and drying the Tencha leaves are ground by stone mills, which is a tradition that has been around for about 800 years. Today these stone mills are still used for high grade Matcha resulting in a fine powder.
I made some Matcha Butter the other day! It tasted very yummy.
All you need is:
½ tsp (1g) Matcha
100g Butter
These are the steps:
- Take the butter out of the refrigerator until it is soft (approximately 30 minutes).
- Sieve the Matcha and mix into the butter until well blended.
- Enjoy as a spread for bread.
We will be tasting great teas and learning all about how to taste: terroire, melt-on-the tongue technique, pairing with chocolate and more.
The teas we will be tasting and pairing with chocolates are:
Ingredients:
How or why was the tea bag invented?
Yes it was an accident.
In 1904, Thomas Sulivan who was a tea merchant in New York sent out samples to his potential buyers. He used silk sacks instead of tin cans which were normally used in order to reduce costs. The potential buyers did not remove the tea from the silk bag but brewed up the tea in the silk sample bags. They loved the little bags and suddenly everyone was ordering the tea in the little bags.
There are 3 different ways to make the iced tea and each tastes different. The perfect refreshing drink for the summer!
Iced Tea Method 1: Brewing with Ice
This method produces a very noble taste, but is a little time consuming. Great advantage is that it is low in caffeine, since caffeine is extracted in hot water.
-Put 1,5 tablespoons of Gyokuro or Sencha leaves into a tea pot
-Fill the tea pot with pieces of ice
-Wait for the ice to thaw naturally at room temperature (do not heat thea tea pot)
Then you can enjoy your drink when it is fully thawed.
Iced Tea Method 2: Brewing with hot water and cooling the tea
This is a much quicker technique and extracts the catechins and caffeine nicely for those who want to enjoy the health benefits of tea.
-Put 1,5 tablespoons of Gyokuro or Sencha leaves into a tea pot
-Pour 200ml 80C (176F) water into a tea pot
-Wait for 2-3 minutes (you would brew this a little stronger than you would since the ice weakens the flavour a little)
-Pour the brewed tea into glasses that are filled with ice
Iced Tea Method 2: Cool Water
This is a method by which you can store your tea in the refrigerator.
-Put 2 tablespoons of Gyokuro or Sencha leaves into a jug
-Pour 500ml to 1000ml into a jug (with a lid)
-Store for 3-6 hours
-Stir a little before pouring so that the flavour is spread evenly
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