This action might not be possible to undo. Are you sure you want to continue?
Simple And Memorable Entertainment Ideas
Perfection is everywhere if we only choose to recognise it. Okakura Kakuzo The Book of Tea
The art of tea selection How to prepare the perfect cup How To Entertain With tea The presentation and clean-up
Tea Gastronomy | Page 3
how easily drained to the dregs in our quenchless thirst for infinity. What a tempest in a tea-cup! he will say. But when we consider how small after all the cup of human enjoyment is. Okakura Kakuzo The Book of Tea .The outsider may indeed wonder at this seeming much ado about nothing. how soon overflowed with tears. we shall not blame ourselves for making so much of the tea-cup.
Tea Gastronomy Melanie paquette Edited by: Suzan Schmekel .
a sacred function at which the host and guest joined to produce for that occasion the utmost beatitude of the mundane. The tea-room was an oasis in the dreary waste of existence where weary travelers could meet to drink from the common spring of art appreciation.Melanie Paquette The beverage grew to be an excuse for the worship of purity and refinement. Okakura Kakuzo The Book of Tea .
including photocopy. Front cover Image By Geanina Bechea Inside cover image from Herbier General de l’Amateur Back cover adapted from the photography of Dan Moore ISBN-13: 978-1460989760 ISBN-10: 1460989767 . without the prior written permission of the publisher. No part of this publication may be reproduced or transmitted in any form or by any means. electronic or mechanical. recording. or any information storage and retrieval system. © 2011. 2013 Melanie Paquette-Widmann All rights reserved.Tea Gastronomy Coffee and Tea Gastronomy Volume 2 Published by Melanie Paquette-Widmann(aka Melanie Widmann) Text and photographs are the property of the artist credited herein.
A worship of the Imperfect. as it is a tender attempt to accomplish something possible in this impossible thing we know as life.Teaism. Okakura Kakuzo The Book of Tea .
Okakura Kakuzo The Book of Tea . of suggesting what you dare not reveal.Teaism is the art of concealing beauty that you may discover it.
Introduction What inspired me to write this series? It was fueled by curiosity and the desire to demystify coffee and tea selection. Dragon Well Tea Garden Hangzhou China . preparation as well as flavor pairings in order to provide simple and memorable entertainment ideas.image by the author .
Fun and fresh entertainment ideas await the reader. If you are not quite ready to explore the recipes. please read on to discover some of the entertaining history and legends that are a joy to share. Turkish black tea (çay) . I believe that demystifying the selection and assembling some easy-to-prepare recipes will allow a chef at any skill level to work with this culinary ingredient.image by jokerpro .Introduction Despite its popularity in western cultures. You may also want to use this series as a quick reference for the basics of coffee (volume 1) and tea (volume 2) preparation.seldom make it from our cups to our dinner plates. So it a curious thing that spices and herbs that are so readily available and flavorful -. tea seldom appears on the list of ingredients in recipes. It seems they have been overlooked in appetizers. Readers who enjoy working with new spices and herbs are sure to come up with a few recipes of their own. soups and main courses.coffee and tea -. The care taken by tea blenders to produce flavorful teas can easily rival the efforts of spice and herb manufacturers.
Contents CONTENTS Legends And History 15 The Legend Of The Plant 16 The First Drink 16 The Name 16 The First Tea Parties 17 The First Tea Ceremonies Of Japan 19 The First Tea Houses 20 The Legend Of Monkey Tea 25 Transplantation 26 Selection Naming Conventions 32 Tree Species 33 Geography 34 Processing 36 Images Of Camellia Sinensis Teas 40 Grading 42 Blending 45 Tea Gastronomy | Page 12 .
Tea Leaves and Guests 84 Gastronomy Making A Culinary Mark With Tea 87 Tea Morning. Noon And Night 88 Equivalency Charts 90 Tea Water Temperature Chart 91 Breakfast 92 Lunch And Dinner + Savory Snacks 100 Desserts 116 The Cleanup 124 Tea Gastronomy | Page 13 .Contents Preparation The Leaf 47 Water Quality And Temperature 48 Method Of Infusion 51 Popular Infusion Methods 53 Teapot Tips 54 Filter (Strainer) 55 Types Of Filter (Strainer) 56 Serving 57 Entertaining Traditions 59 Floral Themes 60 Geographic Themes: China 64 Geographic Themes: Japan 66 Geographic Themes: India 68 Geographic Themes: England 70 Geographic Themes: Turkey 72 Geographic Themes: Kenya 74 Tastings 76 The Tea Cup And Pot As Decoration 78 Pairings 80 Tea Ppairing Suggestions Table 81 Food Coloring And Decoration 82 Folklore .
when he is insusceptible to the seriocomic interests of the personal drama. Again we stigmatise the untamed aesthete who. as one with too much tea in him. regardless of the mundane tragedy. runs riot in the springtide of emancipated emotions. The book of tea Tea Gastronomy | Page 14 .” Okakura Kakuzo.image by Nuno Silva “In our common parlance we speak of the man with no tea in him.Tea Macha latte .
Legends and History Bodhidharma from Amoenitatum Exoticarum by Engelbert Kaempf Tea Gastronomy | Page 15 .
Many sources indicate it is a derivative of t’e from the Xiamen (Amoy) dialect. Walsh 2 ibid 3 Science and civilization in China By Hsing-Tsung Huang 4 Green Tea By Nadine Taylor Tea Gastronomy | Page 16 . He tasted the leaves and it said that his spirits were renewed. it can be told this way: the monk resolved to meditate for a prolonged period but fell asleep. ground and infused with boiling water Song Dynasty . This legend is repeated in many ways but in its simplest form.Cake or loose tea boiled as needed Tang Dynasty . roasted.4 1 Tea. who lived from approximately 470AD to the early part of the 6th century. the Bodhidharma.1 THE FIRST DRINK The discovery of tea as a drink can be traced back to a legend from 2737 BC and is a simple and plausible one. he became so distraught that he took the extreme measure of cutting off his eyelids.2 Evolution of Tea Drinking in China: Earliest known date . The legend is that Emperor Shennong (Chin-Nung) was boiling some water when some the tea leaves from the firewood floated up and into the pot. It is said that he enjoyed the drink so much that he shared this knowledge with his empire.Cake tea.Legends and History THE LEGEND OF THE PLANT A legend that is often repeated centers on a Buddhist monk. he walked to the same spot and found a tea tree in the place where his eyelids had fallen.Cake tea. The next day. ground and whipped in boiling water with a whisk Ming Dynasty to present day .Fresh leaves boiled in water 1st century to Tang Dynasty . its history and mystery By Joseph M. When he awoke.Loose tea leaves infused in boiling water3 THE NAME The origin of the name tea is debatable.
roasting. Part of “Literary Gathering” . His influence was far reaching and are reflected in the tea ceremonies of Japan. The knowledge he imparted included a how-to guide in tea cultivation. The flowers. food and tea seem to have inspired many literary works. drinking and storage.1 Lu Yu’s influence can also be seen in the first tea parties in China which were literary gatherings of scholars in these inspired settings. author of “The Classic of Tea”. preparation. The images below are two sections of a painting credited to Emperor Huizong.attributed to Emperor Huizong (1082 .1135) 1 The Japanese way of tea by Sen Sōshitsu XV Tea Gastronomy | Page 17 .Legends and History THE FIRST TEA PARTIES The rise in the popularity of tea drinking was fueled by the writings of Lu Yu.
and appearance of tea. fragrance.1 Tea competition Song Dynasty .Legends and History Another type of tea party was a tea competition also known as a tea fight.org/exhibitions/ tao/resource_art/pdf/china_tea.dia.pdf Tea Gastronomy | Page 18 .Taipei Palace Museum 1 Exploring Asia Through Art from the Detroit Art Institute . Emperor Huizong was known for his artistic abilities.http://www. These competitions were popularized by Emperor Huizong of the Song (Sung) Dynasty. His treatise included a section on judging tea competitions which included evaluating the taste. his love of tea and for writing a “Treatise on Tea”.
Hartshorne 3 The Book of Tea by Okakura Kakuzo Tea Gastronomy | Page 19 . the first tea room was created by Rikyu (Senno-Soyeki) and . The roji was intended to break connection with the outside world.Legends and History THE FIRST TEA CEREMONIES OF JAPAN Japan popularized tea ceremonies in the 15th century through the efforts of Shogun Ashikaga-Voshinasa. the art of the tea ceremony was said to have been perfected. who mirrored the powdered tea ceremonies of the Sung dynasty. Vol 2 by Anna C. the passage into self-illumination. according to Okakura Kakuzo.”3 Japanese tea room .1 These ceremonies were encouraged by ruler Hideyoshi for “quieting the unruly spirits of the Samurai” and the Samurai spirits could be quite unruly!2 That quieting of the mind can be described as a meditative state which. and to produce a fresh sensation conducive to the full enjoyment of aestheticism in the tea-room itself. begins with the garden path.image by William Allum 1 The Book of Tea by Okakura Kakuzo 2 Japan and her people. “The garden path which leads from the machiai to the tea-room signified the first stage of meditation.with this tea room. In the 16th century.
china. We also assume that due to the popularity of tea during the Tang and Song dynasties (618 – 1279 AD) that tea houses became popular during this era. Evidence of tea’s popularity is found in a tea tax imposed during Tang dynasty.org.2 Tea house in Wuzhen China .cn/english/CAS-e/7596. David Butow Tea Gastronomy | Page 20 . The Lu Pavilion and Lu Tong Teahouse are found in these regions and associated with the famous tea poet Lu Tong who lived during the era.htm and Shanghai By Andrew Forbes.image by Robert van Beets 1 Tea: a text book of tea planting and manufacture By David Crole 2 Jiyuan--Origin of Chinese Culture http://www.Legends and History THE FIRST TEA HOUSES It is assumed that China was the birthplace of the tea house.1 Some of the earliest tea houses from the Tang dynasty can still be found today in Wuzhen and Jiuligou China.
England. according to the season.1 In the heart of Shanghai.2 Willow pattern on jug . past and present By George Evans Moule 2 Pottery and porcelain of all times and nations By William Cowper and Frommer’s Shanghai Day by Day By Graham Bond Tea Gastronomy | Page 21 .image by Margo Harrison 1 Notes on Hangchow. Shropshire. and bowls were all of pure silver”. you will find The Old China Tea House which is famed for inspiring the famous Willow pattern. or else pickle broth.Legends and History In addition to simpler tea houses. or other kinds of refrigerating liquor (stomach contracting liquor). more luxurious versions seem to have existed during the Sung dynasty in Hangzhou: “In these places they always set out bouquets of fresh flowers. Saucers. tea of fritters and onions. and in hot weather wine of snow bubbles and apricot blossom. It is one of the most recognizable patterns of pottery and was created centuries ago in 1780 by Thomas Turner of Caughley. ladles. At the counter were sold Precious thunder tea.
Garraway’s (Garway) Coffee House began selling tea in 1657.Legends and History It is interesting to note that the first place to sell tea in England was a coffee house in London. Canada’s National History Society Tea Gastronomy | Page 22 .2 From Inns and Taverns of Old London 1 All About Tea William Harrison Ukers 2 The Beaver Hudson’s Bay Company.1 This coffee house also happens to be the location that hosted the first public sale of furs by the Hudson’s Bay Company in 1672.
and it flourishes in the Strand to this day. The business was destined to thrive exceedingly and to remain in the hands of the same family through the reigns of eight sovereigns.” J. its History and Romance The Twinings in Three Centuries by R. and foreseeing the place it was likely to take in the commerce of the country. Twining Tea Gastronomy | Page 23 . near the Temple Bar. founded the business of a tea-dealer at Tom’s Coffee House. “Thomas Twining. in the Strand. Aubrey Rees The Grocery Trade. a famed tea-dealer of London opened shop and can still be found at an adjacent building on 216 Strand.Legends and History In 1706. recognized the growing importance of tea. Devereux Court.
” Caricature of Mr CJ Darling QC MP Vanity Fair. as is my habit. to the debates. come back from the voyages upon which they have been sent.Legends and History In time. tea rooms sprung up across Europe and were used for socializing as well as quiet reflection. Charles John Darling. describes his use of the tea room: “In listening attentively. driven and scattered in all directions. That I may return to the point in issue I withdraw to the Tea Room and wait until my thoughts. I find that I travel far away from the business in hand as a consequence of following too closely those who discourse about it. 15 July 1897 Tea Gastronomy | Page 24 . a Member of Parliament.
The story is one of a samurai who cuts down the branch of a cherry tree and the life of Jirohei. Ukers Tea Gastronomy | Page 25 .from The Repository of arts. fashins and politics By Rudolph Ackermann Many interesting tea stories exist including a tragic story from Japan. manufactures. literature. “The Jirohei Cherry Tree” which is said to come from Hirano.Legends and History THE LEGEND OF MONKEY TEA As a gateway into the discussion of tea transplantation. commerce. Combining the importance of the cherry tree and tea in one story makes this a compelling read. Versions of this legend include training monkeys to pick the leaves while others include tea harvesters throwing rocks at monkeys who returned fire by throwing tea branches in full leaf at their attackers. This legend is about monkeys plucking tea leaves from branches inaccessible to human harvesters. These tea leaves produced a highly sought after tea. This area is famous for its cherry trees and the yearly festival. I invite you to take a small detour into the legend of the tea monkey. the family and the samurai.1 Monkeys gathering tea leaves . 1 All About Tea by William H. Ill falls on the tea house. Kyoto. the tree and tea house owner.
the English botanical illustrator. Osbeck brought a living tea-tree as far as the Cape of Good Hope. Volume 2 By Florence Caddy Tea Gastronomy | Page 26 .1 Carl Linnaeus. was also encouraged to propagate the tea plant in England by Linnaeus.2 John Ellis. its history and mystery By Joseph M. Walsh 2 The Swedish Museum of Natural History http://www.5fdc727f10d795b1c6e80007524. where the cold is more intense than in Sweden.”3 Image by Dmitri Mikitenko 1 Tea. encouraged attempts to propagate the tea plant in Europe. Linnaeus received a plant in Uppsala in 1762 through the efforts of Captain Ekeberg and it flowered in 1765. the legendary Swedish botanist who lived in the 18th century. as it thrives at Pekin. I am very sure this plant would bear the open air in England. Sri Lanka (Ceylon) and India (Assam.se/researchandcollections/botany/ phanerogamicbotany/botanicalhistory/carlvonlinne. otherwise it would have survived. Darjeeling.nrm. The shrub is not easily killed.html 3 Through the fields with Linnæus: a chapter in Swedish history.Legends and History TRANSPLANTATION Tea transplantation from China into Japan started as early as the 8th century and possibly earlier into Korea but the greatest period of transplantation occurred during the 19th century into to Indonesia (Java). Kangra). In at letter dated 1758 Linnaeus writes to Ellis: “I would especially recommend your attention to the bringing over a living plant of the tea from that country. Decades of failed attempts finally yielded success as new methods were attempted. though it often perishes from the heat of the sun in the voyage towards Europe.4. where it fell overboard in a storm.
from Some additional observations on the method of preserving seeds by John Ellis Tea Gastronomy | Page 27 .Legends and History Methods of carrying seeds .
Legends and History Special report on tea-raising in South Carolina By Charles U. Shepard Tea Gastronomy | Page 28 .
Oregon and Hawaii. Although Pinehurst closed. the plants were later moved to the Charleston Tea Plantation.aspx 3 http://www.charlestonteaplantation.1 His success was followed by additional attempts including the Pinehurst tea farm in South Carolina.3 Tea growing regions highlighted in black .worldteanews.Legends and History Attempts to plant tea in the United States is said to have started in the 1700’s.com/index.2 This tea plantation is just one of many active tea farms currently producing tea in the United States.html Tea Gastronomy | Page 29 .php/Features/Some-Living-Dream-of-American-TeaProduction.com/about-us/history.from Tea from grower to consumer by A. a French botanist sent to the Unites States by the King of France. Some credit Andre Michaux. Ibbetson 1 Home-grown tea By George Frederick Mitchell 2 http://www. Other tea producing regions include Alabama.map circa 1910 .
Image by TheBiggles Tea Gastronomy | Page 30 . Spain selling teas from around the world.Selection Market stall in Catalonia.
It is also said to be the drink most consumed worldwide. processing and blending. yellow. How does one select a tea? Key influences mirror many of those used in selecting coffee or a wine. however. Blossom and leaves of a Camellia sinensis plant . green. The author acknowledges the definition of tea can be quite broad when considering the many caffeinated and herbal varieties.image by Apple’s Eye Studio Tea Gastronomy | Page 31 . is on tea derived from the Camellia sinensis plant which includes white. The focus of this section. the geography.Selection Tea has been called the most inexpensive drink to be found on earth other than water. pu-erh and oolong and black (aka red) teas. and include the tea plant.
green or black.image by evrenkalinbacak Tea Gastronomy | Page 32 . Assam. and/or locality (Keemun. Turkey .Selection NAMING CONVENTIONS Tea selection can get quite complex. Earl Grey). You may also see in the tea description or on the packaging. Yunnan. Uji. These names result from the manufacturing process that the Camellia sinensis plant undergoes (see page 35). The tea packaging normally describes the tea as white. some of the following descriptions: • • • • • • • type or strain of Camellia sinensis plant (dai bai) time of harvesting (first flush) manner of harvesting (gyokuro) processing (pu-erh. matcha) grade (orange pekoe. FOP) blend (genmai. Rize) Spices. so do the master blenders of tea manufacturers as they apply their art to create uniquely flavored teas. In as much as each region will bring its own influence on the flavor of the tea.
2 The origin of the sinensis species is attributed to China and assamica to India.Selection TREE SPECIES White. there are strains such as the dai bai plant used in white tea production. Ione Kramer 3 The Botanical Society Edinburgh.) Kuntze from http://plants. geography also influences the price and availability of teas.usda. particularly the size.1 In addition. Assamica is mainly used for black tea and pu-erh production. The flavor also differs as the assamica variety is known to have a malty taste. 1870 Tea Gastronomy | Page 33 .image by Lee Prince 1 Classification to Species Camellia sinensis (L. The physical difference between the two plants is found in the leaf and bush.3 In addition to the variety or strain.gov/java/Cla ssificationServlet?source=profile&symbol=CASI16&display=31 2 All the tea in China By Kit Boey Chow. The two varieties under this species are sinensis and assamica. New growth of tea leaves almost ready for harvest . green and black tea are all produced from the species of plant called the Camellia sinensis. The assamica plant is larger both in plant size and leaf size.
Selection GEOGRAPHY The selection of tea based on geography shares the same considerations as for wine or coffee. Tea garden Black Sea. Regional soils. Turkey . Tea flavor profiles can easily be found either on the packaging or from your local tea master.image by Emel Ernalbant Tea Gastronomy | Page 34 . Although processing plays a large role in influencing the flavor of the tea. • floral flavors for Darjeeling teas and • smoky flavors for Wuyi teas. and regional processing methods all contribute to the profile and price of a tea selection. there are some general regional influences also that include: • malty flavor for Assam teas. plant variety.
200 981 346 319 166 155 138 % TP 31.804 100.2% Other 63 1.4% 4.5% Iran.7% World 3.9% Bangladesh 59 1.5% 25. Rep.6% Japan 93 2.4% Zimbabwe 8 0.1% 3.0% Sources: International Tea Committee. 18 0.4% Rwanda 17 0.8% 9. China 17 0.1% Tanzania 32 0. Islam. F.6% Uganda 43 1.1% 8.Selection Tea Worldwide Production (TP) (000 metric tons) Country China India Kenya Sri Lanka Vietnam Turkey Indonesia 2008 Production 1.Image by Fedor Kondratenko Tea Gastronomy | Page 35 .1% Malawi 42 1.4% Argentina 72 1. Black tea with fruit and flowers .8% Myanmar 19 0.O.4% 4.5% Taiwan.4% Nepal 16 0. Lichts and World Bank estimates.
Tea Gastronomy | Page 36 . The increased labor for this tea includes the shading of the tea bushes prior to harvest.Selection PROCESSING The labor required for tea harvesting and processing can be minimal or intensive. Paying a higher price for a tea makes sense if it is hard to find and requires a high degree of labor to produce.Image by Craig Hansen Gyokuro tea is an example of a variety that commands a higher price due to its limited availability and the great care taken to produce the tea. Mechanical processing can reduce the cost of production and this usually means a reduced purchase price. Rows of new green tea in Spring with Mount Fuji .
Leaves are steamed or dried in a pan to the desired color and moisture content (slightly damp). The steps used for creating a specific type of tea are shown in the table below. In short it is the processing of the leaf which determines if a white. Change in leaf color becomes apparent at this stage. yellow. 1 The cultivation & manufacture of tea By Edward Money Tea Gastronomy | Page 37 . The final flush is usually in the early to late fall and marks the end of the season and the start of pruning efforts to trim back the tea bushes in preparation for the spring harvest. The moisture content is set during this stage as the final preparation for sale. oolong.Selection The first harvest (first flush) generally starts in early spring. green. or black tea will be created from the harvested leaves. the leaves are subjected to various processes (steps) in order to produce a specific type of tea.1 After harvesting. Green tea leaves are dried to achieve yellow color. May include bruising the leaf. pu-erh. Pu-erh is not included in the table since it is a variation of a green or oolong tea that has been aged. sometimes for years. Tea leaves are shaped or rolled. Tea Processing (P) Stages by Type Tea White Green Yellow Oolong Black Wilting Oxidation P P P P P P P P P Steaming/ Yellowing Shaping Panning Drying P P P P P P P P P Tea Processing Phase Wilting Oxidation Steaming Panning Yellowing Shaping Drying Description Initial drying with little change to the color of the leaf.
The final form of the tea can be rolled (loose tea). Refer to the grading section (page 42) for more information on this topic. or in a powdered format (matcha). or in a ball format (pearl tea). 1 The Book of Tea By Kakuzō Okakura Tea Gastronomy | Page 38 . Brick tea and/or cake tea was the first method.Selection Panning tea at Dragon Well (Longjing) Tea Garden .1 All forms are available for purchase today. then came the powdered version with the Sung dynasty and finally loose tea was popularized during the Ming dynasty.image by the author Tea goes through sorting at different stages of the process with a final sorting in preparation for sale. Each one of these shaping methods were introduced and made popular during different Chinese dynasties. compressed (brick tea).
Selection Green tea crop at Dragon Well (Longjing) Tea .Image by Kenneth Cheung Tea Gastronomy | Page 39 .
Selection IMAGES OF CAMELLIA SINENSIS TEAS Image by lunanaranja Tea Gastronomy | Page 40 .
Selection Image by lunanaranja Tea Gastronomy | Page 41 .
no global grading system exists. The aim of the grading is to identify the characteristics of a tea that sets it apart from other teas. Tea Gastronomy | Page 42 . is used to create some of the finest teas. b. Unfortunately. The bud. For example. The second grading scheme focuses on the time of harvest. c) produces the finest tea and some tea manufacturers claim to only use these leaves in their tea production. So Orange Pekoe tea is really just the location of the leaf at harvest. the unopened tea leaf. This section explains some of the main grading conventions used today. These bud tea leaves are easily spotted by the slight silver hairs which you can see in the image on page 47. the leaf at location “b” above describes a grade name of “Orange Pekoe or OP”. Adapted from a Image by lShabbir Ferdous Photography The acronyms will become self explanatory once you learn to read the leaves illustrated above and assign them a value. You will find this trio called “two leaves and a bud”.Selection GRADING Grading of tea can be done in several ways. It is argued that the newest growth (leaves a. The first involves grading based on the stem location of the tea leaf at harvest and its wholeness.
Adapted from The cultivation & manufacture of tea By Edward Money Tea Gastronomy | Page 43 .Selection Grade naming conventions for tea leaves at harvest.
2 From The Tea Industry by JC Kydd 1 Le Petit Futé Sri Lanka By Maïssa Benmiloud 2 Papers by command. Parliament Tea Gastronomy | Page 44 . limited supply and the great care taken to produce it. one last bit of information that you will need. Volume 122 By Great Britain. This explains why at times broken tea leaves can command higher prices than a full leaf tea. What is better? A broken part of a premium tea leaf can produce a more flavorful tea than a the full leaf of another variety. however. • • • • • • • • • OP (Orange Pekoe) FOP (Flowery Orange Pekoe) GFOP (Golden Flowery Orange Pekoe) TGFOP (Tippy Golden Flowery Orange Pekoe) FTGFOP (Fine Tippy Golden Flowery Orange Pekoe) SFTGFOP (Super Fine Tippy Golden Flowery Orange Pekoe) BOP (Broken Orange Pekoe) FBOP (Flowery Broken Orange Pekoe) GBOP (Golden Broken Orange Pekoe)1 If you are thinking of buying a Japanese tea. there is a different grading scheme based on flush and care of processing Gyokuro is the first grade and the most prized tea due to its taste. tea packaging may or may not contain grading information. The next two grades of tea are sencha which is cultivated early in the season while bancha is cultivated in the later flushes of the season. A broken leaf will be given the assignment “B or Broken”. Tea packaging may or may not contain grading information. the tea leaf is graded upon its wholeness as well as growth location on the stem. Other wholeness grades are fannings (bits and pieces of tea) and dust. Again. As mentioned in the opening of this section. The second grade of tea is tencha. There is.Selection The grades shown below should now be fairly clear. Matcha tea (green powdered ceremony tea) is made from tencha.
1 Image by Virunja 1 Tea Blending by the UK Tea Council http://www. temperature and steeping time.Selection New growth of tea leaves almost ready for harvest . On the other hand. a leading manufacturer has to deliver a consistent tasting tea no matter what type of water is used and what seasonal variances have affected tea crops.image by gillmar BLENDING Tea blending is an art that can set a tea house or manufacturer apart with its branded blend. The premium tea house may offers blends that reflect the season with very specific instructions on preparation including the type of water.uk/tea-processing-and-blending Tea Gastronomy | Page 45 .tea.co. The UK Tea Council reports that leading brand blends account for approximately 90% of the tea consumed in Britain which may be made from 35 different teas. The blend is kept consistent by a tea master who may sample anywhere from 200 to 1000 teas per day.
Preparation Chinese teapots .image by Dmitriy Norov Tea Gastronomy | Page 46 .
Tea bags are made for convenience. Tea shops should be able to advise on the number of infusions and the amount of leaves (measured teaspoons) to use. Green tea . regardless of the particle size.5 grams) of leaves per cup and experiment. The ability to use tea leaves for multiple infusions (reinfusions) is an important point that makes coffee preparation different from tea preparation. loose tea particles will infuse more evenly than if they are confined in a bag. meaning full or cut leaves. start with a teaspoon (2. Some tea comes in a loose or powder format while others come in tea bags. The quality of tea can vary greatly with low grade bags manufactured for one infusion while high grade loose teas or tea bags can yield multiple infusions. Why is this important? All other things being equal.Image by Andrew Vasiliev Tea Gastronomy | Page 47 .Preparation THE LEAF We have already delved into the myriad of teas that are available but have not focused much on how they are packaged for infusion. As a general rule.
the river water and the spring water come next in the order of excellence. The Book of Tea Tea steeping temperatures . Tea Gastronomy | Page 48 . There are three stages of boiling: the first boil is when the little bubbles like the eye of fishes swim on the surface.Kakuzo Okakura. the mountain spring is the best.chart by the author Exceeding the infusion time can produce a bitter tasting tea.Preparation WATER QUALITY AND TEMPERATURE “According to him [Lu Yu]. the second boil is when the bubbles are like crystal beads rolling in a fountain. the third boil is when the billows surge wildly in the kettle.” .
Type: Silver Needle Tea (White Tea) Water Temperature: 185°F Leaves: 1 tablespoon per cup Infusion Time: 4 minutes Silver needle white tea with steeping instructions . Instead re-evaluate your brewing process before throwing away your investment. A lower brewing temperature can allow for the delicate flavors of an early season green tea leaf to emerge.Preparation Some teas are crafted for consistency of taste regardless of water quality and. Why do some tea require lower temperatures than others? Tea leaves are plucked from many regions of the branch of a tea bush during different stages of growth and then processed in many different ways. temperature. steeping a tea too long can produce a bitter tasting infusion. the chart on the previous page gives some idea of ideal steeping temperatures by type of tea. however.image by the author Tea Gastronomy | Page 49 . Try not to dismiss a tea if it tastes bitter. to some extent. most require certain temperature levels in order to brew the perfect cup of tea. These preparation guidelines are usually found on the tea packaging. Of course. or a larger investment in a temperature controlled water kettle to help manage the brewing process. Also consider a small investment in a thermometer.
China business guide 2 Coffee Research http://www. According to one source.coffeeresearch. Tiger Tong Xiaohu.image by Haibo Bi Purists also control the type of water they use.htm Tea Gastronomy | Page 50 . Guilin. “spring and rainwater in autumn are considered the perfect ingredients for brewing tea”.org/coffee/brewing.Preparation Waterfall Lingui.1 As with coffee.2 1 Dr. China . the type of water can influence the taste as the minerals in the water gently bring out the flavor of the tea.
nutrients and colors. it has to somehow be added to the leaves to coax out the flavors. Image by Ruslan Semichev Method of Infusion Cast Iron Ceramic (Unglazed) Ceramic (Glazed) Glass Press Bowl Benefit The metal allows for even heat distribution The clay interacts with the tea flavor and absorbs the tea oils The glaze promotes a clean tasting tea The transparency Allows for visual enjoyment The plunger pushed the leaves to the bottom of press.Preparation METHOD OF INFUSION After the water reaches an ideal temperature. bowls offer individual control over infusion strength Tea Gastronomy | Page 51 . for ease decanting Regardless of material (ceramic or glass). The balance of water temperature and steeping time allows the delicate flavors to emerge from an unfurling early flush leaf or the intense flavors from a mass produced cut black tea.
Of course the method you choose may also have to do with your tea selection and if you want to learn to host your own tea ceremony. Other methods of infusion include the teapot. drinking glass.Preparation How do you produce an optimal infusion? Tea infusion is commonly done in a tea bag since it not only acts as the infusion method but also the filter. Loose tea leaves can also be Empty tea filter bags can also be purchased for use with loose tea leaves at tea shops and grocery stores. metal. you can do so for under $50. If you decide to use a teapot or press. Each choice of steeping method has its own advantages and disadvantages. porcelain. or bowl. How do you choose a method and how do you get started? The simplest method is a tea bag or strainer in a cup. or glass. stoneware. tea press. ceramic (earthenware. Floral Chinese tea in glass teapot .image by Chandra Menard Tea Gastronomy | Page 52 . bone china). The method may be made of paper. The most important thing to remember is that loose tea leaves require room to infuse properly.
Preparation POPULAR INFUSION METHODS Cast iron teapot Adventure Cost: $50 Image by Elena Schweitzer Clay teapot Adventure Cost: $40 Image by Yunaco Porcelain teapot Aventure Cost: $20 Image by Anthony Hall Matcha bowl Aventure Cost: $30 Image by Thirteen Tea press Adventure Cost: $25 Image by Vasyl Helevachuk Turkish teapot Adventure Cost: $35 Image by photo25th Tea Gastronomy | Page 53 .
Therefore.Preparation TEAPOT TIPS Balancing the Tea and Teapot Temperature If you want to encourage even water temperature during the infusion. interact with and retain the tea flavors (oils). Why? This isn’t just a reason to encourage people to collect these works of art. image by neo3721 Tea Gastronomy | Page 54 . The fact is that these teapots. Bringing the temperature of the pot in line with the steeping water is an easy way to create even heat distribution while also cleansing the pot for a flavorful tea infusion. being unglazed. Unglazed Teapots It is advised to limit each unglazed teapot to a specific type of tea. the oils from previous infusions are likely to mix causing an unintentional blend of the tea flavors. rinse the teapot or glass with the hot kettle water.
What kind of filter should you chose? Many modern teapots come with filters. and they can simplify your decision. picking the method and time to filter the leaves is your next step. In some cases. you may want to filter the tea only after the infusion. you may want to experiment with: • • • • • • • cloth paper metal ceramic plastic or wood filters combination of the above images by Henning Janos (above) and George Dolgikh (below) Tea Gastronomy | Page 55 . you will not need to filter (powdered tea). Since the filter can influence the taste. In other cases. Giving your tea leaves plenty of stretching room for their unfurling promotes a great tasting cup of tea.Preparation FILTER (STRAINER) Once you decide on the perfect pot or cup for the infusion.
Preparation TYPES OF FILTER (STRAINER) Tea bag Image by Serghei Platonov Bamboo tea strainer Image by Birute Vijeikiene Ceramic tea strainer Image by Chubykin Arkady Metal teapot strainer Image by InnaFetjukova Mesh tea strainer Image by Juanmonino Glass teapot strainer Image by Carole Gomez Tea Gastronomy | Page 56 .
as there are no rules for producing a Titian or a Sesson. touch and smell. its own method of telling a story. music and the language of tea producing countries. Each preparation of the leaves has its individuality.” . The choices of cup and manner of serving are numerous and a few of these will be covered very briefly in the upcoming pages.Okakura Kakuzo. The choice of cup can even differ by type of tea consumed reflecting the similarities between wine and tea. The Book of Tea Tea Gastronomy | Page 57 . Some tea ceremonies may even throw stones into the tea kettle to stimulate our sense of sound. food. The opportunity in entertaining with a floral or geographic theme allows the host and guests to learn more about tea as well as cultural rituals. Special cups for sencha and bancha teas can be purchased at specialty tea houses and are considered to produce and optimal tea drinking experience for those types of Japanese teas. The upcoming section will introduce the reader to different themes that lend themselves well to entertaining.Preparation SERVING The glass (cup) used to enjoy tea ranges in the same materials as the teapot used for the infusion. its special affinity with water and heat. The reader may be well aware that a white wine is generally considered best enjoyed from a smaller glass than a red wine. You will not need to be an expert in any specific culture or even the science of botany. its hereditary memories to recall. You could argue that the rhythmic sound of the boiling water itself and western “singing” tea kettles do the same to engage this sense of sound. sight. How each culture approaches tea provides an insight into their underlying values. The truly beautiful must be always in it. Tea can also stimulate thoughts and conversation as much as it has the potential to stimulate our physical senses of taste. Opinions vary from culture to culture and even person to person as to how tea should be served. Ceremonial tea sets will also have cups to compliment the service. Why people disagree is related to the role tea plays in a culture. “There is no single recipe for making the perfect tea. Tea can provide a meditative distraction from the pressure of life.
Entertaining Image by EVRON Tea Gastronomy | Page 58 .
the tea ceremony includes pouring the tea at a height that encourages the creation of bubbles. is the Tea Master’s expression of appreciation. China and Korea. they are often seen to be a string of complex and unintelligible rituals. Is the tea served in small cups to give the host an ongoing opportunity to serve the guest? Is the tea served in a concentrated format and then diluted to a guest’s taste? Is part of the teacup left empty to symbolize that the remaining portion should be filled with friendship and affection? Be mindful of how tea is served to you and how you chose to serve this botanical infusion to your guests. Photographs By szefei Not everyone is interested in tea ceremonies. it is the power of tea to assist in developing friendship and encourage mutual appreciation that makes tea such an enduring favorite. Tea Gastronomy | Page 59 . however. At the heart of tea ceremony. In the Korean culture. afternoons and evenings enjoying tea. How a culture serves tea can be a wonderful reflection of its values. my goal is to inspire the reader to incorporate some of the tea culture into mornings. shared with the author some of the traditions of Japan. Jennie Goldin.Entertaining TRADITIONS Tea traditions exist in Eastern and Western cultures and can inspire entertainment ideas. a Certified Tea Master. For all these traditions. In this section. These bubbles are considered lucky for the guests.
elder flower. and lavender. peppermint. hibiscus. orange blossom. some of which are found in the image below.image by Elena Schweitzer Tea Gastronomy | Page 60 . The appreciation of flowers can be found as an adjunct to tea ceremonies and even as an integral part of the ceremony. mallow flower. chamomile. rose petal. and lime tree flower . fennel.Entertaining FLORAL THEMES Flowers have long been associated with tea. marigold flower. apple. Pictured above: dry lavender. gunpowder tea. hibiscus. rosebud. jasmin. heather blossom. Popular floral teas include chamomile. chrysanthemum.
Dried flowers and dried fruit can be easily placed in bowls and sachets to perfume a room.Entertaining Decorating with fresh-cut flowers or fresh fruit not only adds to the ambience of a room but also can give subtle hints to what will be enjoyed in the meal to come. Heather in tea kettle .image by Michaela Stejskalova Tea Gastronomy | Page 61 . The addition of flower water and essential oil can be added to enhance the floral arrangement or replace it.
Entertaining For a special event. Presenting the gift in inexpensive spice jars or decanters are just a few ways to package the gift. Cotton sachets. you can provide special memento of the tea for your guests. parchment paper or an envelope filled with the tea are other possibilities. Image by terekhov igor Image by omers Tea Gastronomy | Page 62 .
Entertaining A tea blend for a special occasion such as wedding can certainly add a unique touch to a centerpiece or for a special toast.image by AGfoto Tea Gastronomy | Page 63 . Wedding favors can also be created from a unique blend. Cold jasmine tea .
GEOGRAPHIC THEMES: CHINA
Inspiration for celebrating with tea can easily be found in tea producing countries such as China, Japan, India, Turkey and Kenya. With its investment in and history of tea production for worldwide consumption, England can also provide some great tea entertaining ideas. A culinary trip to China for lapsang souchong tea will take you to the tea producing province of Fujian. This province has port towns and mountainous regions. Regional favorites include soup recipes such as clams in chicken broth. Other dishes includes pork stuffed mackerel fish balls and an interesting recipe called “Buddha Jumps Over the Wall”. Dishes found through china include steamed fish. Including some tea in the broth can make a bold statement and punctuate this geographic theme. Street food such as skewers are also readily found throughout China.
Clams at a market in Xiament, China - Image by Claudio Zaccherini
Tea Gastronomy | Page 64
Chinese style marinated steamed fish with onion - image by Hywit Dimyadi
Skewers at a Chinese street market - image by Matt Grant
Tea Gastronomy | Page 65
GEOGRAPHIC THEMES: JAPAN
Japan also serves as an inspiration for entertainment ideas because of its pottery, regional cuisine and flavor pairings. The tea ceremony can also provide inspiration. The ceremony begins as the guests approach the tea house and carries throughout the evening. Understanding the art behind preparation of the pathway, the floral arrangements, the tea service and interior decoration can provide a theme in itself/ Something sweet is usually offered at a tea ceremony in order to balance the somewhat bitter flavor of the matcha tea powder. Themes can also be found in the unusual perfumed or blended teas from Japan. The cherry blossom (sakura) tea and genmaicha popcorn tea are certainly examples. On the following page you will find the sweets created from the sakura flower as well as a unique twist on sushi.
Japanese tea room - image by Steve Yager
Tea Gastronomy | Page 66
sakura (cherry blossom) mangu .image by jEssReika Dessert maki sushi .image by svry Tea Gastronomy | Page 67 .chocolate roll with various fruit .Entertaining Japanese dessert.
Indian chai tea .Entertaining GEOGRAPHIC THEMES: INDIA The second largest tea producing country in the world in India. India is also one of the largest tea consuming countries in the world so you are sure to find a few culinary ideas to inspire a geographically themed evening. The country mainly produces black teas ranging in price and quality.image by Eva Gruendemann Tea Gastronomy | Page 68 .
Chai tea ingredients can include fennel seeds.image by Paul Cowan Tea Gastronomy | Page 69 . cardamom pods. Kadai paneer cheese curry in a cardamom gravy with naan bread and salad . cloves. cinnamon and ginger root. Also keep Indian cuisine in mind for vegetarian entertainment choices.Entertaining Indian cuisine incorporates many spices in its culinary philosophy which can easily be found in chai tea recipes.
Image by Martin Garnham Tea Gastronomy | Page 70 . As one of the highest tea consuming countries per capita in the world. An arrangement of sandwiches and scones for afternoon tea . the preference for a strong dark tea which is normally paired with cream and sugar.Entertaining GEOGRAPHIC THEMES: ENGLAND England has invested in tea farms for centuries to help satisfy its demand for the infusion.
House special menu board . and small cakes.Entertaining The tea rooms of England offer ideal gathering places for friends and family. raisin scones with Devonshire cream. English inspired tea rooms can also be found in other geographic regions including North America. the tea service is known as cream tea. Typical menu items including cucumber finger sandwiches. If Devonshire cream (clotted cream) is offered at tea.image by Thinglass Tea Gastronomy | Page 71 .
It is in the top ten tea producing countries worldwide and top tea consuming countries in the world.5 glasses per person.php?sayfa=245_milyon_ bardak_cay_ictik_dunya_lideri_olduk&d=en Tea Gastronomy | Page 72 .gov. Tea (çay) is consumed in 95 percent of households and has a daily consumption rate of 3.1 The country produces a black tea that is prepared in a concentrate and diluted to taste at serving.tr/index.ttb.Entertaining GEOGRAPHIC THEMES: TURKEY A less well-known tea producing country is Turkey.image by Miroslava 1 Trabzon Exchange Commodity http://www. Pouring water to dilute the Turkish tea (çay) to taste .
Turkish breakfast (top). if you are looking for a country theme for your entertaining. Some of the food may be oddly familiar to the reader with the simit resembling a bagel and yumurtalı ekmek resembling French toast. Because of this. simit (bottom) . Turkey would be a good place to start. turkishblue Tea Gastronomy | Page 73 .Entertaining The food of Turkey is diverse as it has been influenced by the Middle East and the Mediterranean.image by oznuroz.
One recent study took a comprehensive look at current research on its role in regulating cell survival.ke/news/2010/may2010_1.gov/pmc/articles/PMC2871133/ Tea Gastronomy | Page 74 .1 An interesting topic of conversation for a cocktail party might be the purple tea being developed by Kenyan tea researchers. The tea receives this purple pigmentation from anthocyanins that also happens produce the reds and purples of Fall foliage. black and green tea which receives its pigmentation from a manufacturing process. growth and differentiation.Entertaining GEOGRAPHIC THEMES: KENYA Kenya is a top tea producing country. The UK imports approximately one third of the tea produced by Kenya. 2.ncbi.2 Anatomy of a Leaf 1. Anthocyanins are antioxidants with some research suggesting cardiovascular health benefits from this flavonoid pigmentation.nih. Plastids: A green leaf is green because of the presence of a group of pigments known as chlorophylls.nlm. What is purple tea? Unlike white. 3.S.html 2 http://www. Carotenoid pigments (yellow and orange) are also found in plastids.teaboard. credit: Forest Service is an agency of the U.or. Department of Agriculture 1 http://www. Anthocyanin pigments (reds and purples) occur in the sap of cells. exporting its production of cut black tea to 38 countries worldwide. these tea leaves grow with a beautiful purple tint.
magicalkenya.com/index. Here are a few of my favorite translations1: Swahili Jambo! Asante Mama Mimi Nina Chai Kahawa A tea farm in Kenyan .image by Larsek English Hello! Thank you Mother I I am Tea Coffee 1 http://www.php?option=com_content&task=view&id=72&Item id=183 Tea Gastronomy | Page 75 . If you happen to share my nickname. German. English and French words within Swahili can surprise even your most intellectual guests. in Swahili Mimi translates to I. Discovering native Persian. if you asked a guest to translate the word mama from Swahili and French.Entertaining Photographs by the Tea Research Foundation of Kenya Kenya has a culturally diverse history that can easily be found in its language. After all. you’d be uttering the word mother in both cases. Portuguese.
In addition. John Richard Stepp. of course.Entertaining TASTINGS As with coffee. China Chubykin Arkady 1 Pu-erh tea tasting in Yunnan. At this point it is important to note that the goal of a social tea tasting is to find teas that suit the taster’s preferences. Charles M. Tea tasting can be done in many ways. a small slurp of the tea. China: Correlation of drinkers’ perceptions to phytochemistry by Selena Ahmed. a small sample of tea leaves can make a wonderful low-cost parting gift for guests.1 “Its goodness is a decision for the mouth to make” .Lu Yu. Peters. In some cultures a bitter tasting tea is prized as the bitter taste is associated with health benefits while other cultures appreciate a smooth tasting tea. The Classic of Tea A woman prepares tea for tasting . tasting events can offer much of the same enjoyment as a wine tasting event without the worry of guests becoming intoxicated. Chunlin Long. Uchenna Unachukwu. Edward Kennelly Tea Gastronomy | Page 76 . A formal tea tasting will involve evaluating the dry and infused (wet) tea leaves followed by. informally or formally.Beijing.
The formal tea tasting steps for a black tea: 1. A bowl and a cup fitted with a lid are laid out for each sample (a tasting set costs $10-$15). 2. 0.1 oz or 44 grains is placed into each cup 3. Boiling water is added to the cup, the lid is applied and left to infuse 4. After 5 or 6 minutes, the tea is poured into the bowl and the leaves are pressed on the inverted lid of the cup 5. The dry and wet tea leaves are evaluated1 6. A small slurp of the tea is taken and the tea is evaluated The appearance of the leaf (size, color and texture) along with the aroma of the dry and wet leaves are observed. The color and clarity of the tea infusion (liquor) along with the aroma, flavors, and weight in the mouth (thickness or thinness) are evaluated.
Tea tasting at a factory - image by Jorg Hackemann
1 Analysis and Tasting by P O Owuor, Tea Research Foundation of Kenya, Kericho, Kenya
Tea Gastronomy | Page 77
THE TEA CUP AND POT AS DECORATION
Not surprisingly, the choice of tea cup is as diverse as the teapot. Many tea cups can also be bought as part of a tea set. The tea sets can also provide decoration for a event holding not only tea but tea leaves, flowers, condiments, cut fruit, dips, candies or any other item that springs to your mind.
Image By 06photo
Image By voronas
Tea Gastronomy | Page 78
The handmade glass samovar image by Alexey Nikolaew
Image By ksena2you
Tea Gastronomy | Page 79
Japanese tea ceremonies traditionally include something sweet to eat. pair well with salads and vegetable dishes. Green tea with matcha tea cake image by yize Tea Gastronomy | Page 80 .Entertaining PAIRINGS The numerous types of tea coupled with herbal varieties create an exponential amount of flavor pairings. which tends to be bitter.com website. with something sweet balances the flavors. A chef of any experience level can safely pair the flavor of the tea with similar flavors.coffeeteagastronomy. making it an outstanding base for dressings. The reader can also understand the individual tea’s flavor profile from the packaging or the guidance of their tea shop. This book offers some pairings with additional ideas to be found on the www. Pairing the green tea. therefore. Although some might question green tea being paired with sweets. Another example are that roasted teas pair well with a smoked fish and roasted meat. Many green teas also have a strong vegetal flavor and.
org/science/bittermain. White Tea This class of tea is the least processed type of tea and will. This class of tea is generally bitter in taste with a strong vegetal flavor.Entertaining TEA PPAIRING SUGGESTIONS TABLE Some of the same bitter characteristics of coffee are also found in tea.htm Tea Gastronomy | Page 81 .1 Milk also includes a sugar called lactose that is perceived as sweeter as the temperature of the milk increases and is an ideal way to balance out the bitterness. coffeeresearch. blended with green ~ Sugar teas or even herbal teas. Smoky Black Tea Lapsang souchong is an example of this class of tea. The bitterness of a drink such as coffee or tea can be balanced with additives such as sucrose (sugar). Coffee Research Institute http://www. Green Tea Green tea can include leaf or powdered tea (matcha). Twig and Roasted Teas Examples of this class of tea are oolong and bancha (houjicha). blend of various ~ Milk black teas. sodium chloride (salt) or citric acid (found in citrus). have milder flavors. Mainly Savory Applications Roasted teas make ideal vegetarian soup bases ~ Roasted nuts ~ Roasted vegetables Savory and Sweet Applications ~ Sweet Fruits ~ Florals and Herbs ~ Sugar ~ Salt ~ Vinegar ~ Milk Savory and Sweet Applications ~ Fruits ~ Floral and Herbs ~ Nuts 1 Coffee Chemistry: Cause of Bitter Coffee. in general. Black Tea Mainly Savory Applications ~ Vinegar ~ Pepper ~ Salt Savory and Sweet Applications ~ Strong Sweet Fruits This class of tea can be from a ~ Strong Florals and Herbs single origin.
Tea-dyed eggs are common in China and Matcha powder is used in many ways to add a green tint to noodles and sweet dishes. oranges. Green tea (matcha) and lemon pudding cake image by Lulu Durand Tea Gastronomy | Page 82 . Some of these colors are reds.Entertaining FOOD COLORING AND DECORATION Tea has long been used as a natural dye for a variety of applications including textiles and food. greens. useful in creating colorful dishes with the added benefits of the tea. they should be thought of a natural food coloring. Since teas create different colors of infusion (liquor). The liquor of tea and the dry leaf can both add flavor an visual appeal in a an economical way. and blues. yellows.
tasting glasses or other other clear containers. Loose Green Tea (small tea cups) and Lapsang Souchong Tea (background decanter) image by the author Tea Gastronomy | Page 83 . Tea blends can also perfume a room. dining table or event. The tea leaves can also serve as gifts at the end of the evening and be packaged in spice jars. Any event centered on growth or success would be ideal for this type of centerpiece. tea jars.Entertaining Decorating with the tea itself has limitless possibilies as the flowers and the dried leaves can all be presented in a variety of ways. Using tea and coffee cups for planting herbs can easily add accents to a room. Mint Plant.
know that you are going to have company. it is a woman who is coming. the company will stay all night. the visitor will be short. If the grounds are soft.Entertaining FOLKLORE . If the grounds are long. if hard. If the grounds are taken out and thrown under the table. the person coming is tall.What they say in New England Lee and Shepard. If the grounds are left in the cup.” . 1896 Image by Cheryl Casey Tea Gastronomy | Page 84 . if short. a man.TEA LEAVES AND GUESTS Tea Leaves in a Cup “When you find teagrounds floating in your cup. the visitor will simply make a call.
Architect Tea Gastronomy | Page 85 . but the tea.Yoshio Taniguchi. Matthew Architecture is basically a container of something.Entertaining Image by V. . I hope they will enjoy not so much the teacup. J.
Jean Anthelme Brillat-Savarin Tea Gastronomy | Page 86 .” .Image by Fadi Tarawneh “Dis-moi ce que tu manges.Gastronomy “Sunday Tea” . je te dirai ce que tu es.” “Tell me what you eat. I will tell you what you are.
As the availability of teas in spice packs and recipes make their way into retail locations. We all know the important role that the herbs sage and mint play in the kitchen. Tea is used as a kind of herb in many Asian recipes and I have been inspired by Eastern cultures for some of the recipes in this book. herbal or floral tea.Gastronomy MAKING A CULINARY MARK WITH TEA It seems to me that most recipes could be improved upon in some way with the addition of a Camellia sinensis. It is hoped that it will be successful in awakening the West to the possibilities of tea as a culinary ingredient and. This book is not meant to be medical advice. more people will not only drink tea but will also use it in their everyday and entertaining recipes. paired with some cranberries can enhance any chicken recipe. Adapted by Melanie Paquette-Widmannfrom the Original work by Aquir Tea Gastronomy | Page 87 . chicken can sometimes be bland and a smoky tea or a Rooibos. For example. If the benefits of the adoption of tea in your gastronomy leads to a long and happy life. Since awareness is an aim of this book. at least in the West. as a result. an herbal twig tea. The role of Camellia sinensis is less well know. this author believes their adoption is sure to follow. Why has the West been slow in adopting tea as a flavor enhancer in recipes? Perhaps awareness will help build the demand. so be it. This book is meant to provide culinary advice.
Gastronomy TEA MORNING. NOON AND NIGHT White Tea and Orange Blossom Pudding Upcoming photographs are by the author unless otherwise noted Tea Gastronomy | Page 88 .
Imagine how two or more flavors would taste when combined.coffeeteagastronomy. sweet. These recipes do not require any particular training.com. Additional recipes can be found at: http://www. This section is arranged to offer ideas so the reader can incorporate tea at some point during their day. Chinese Tea Shop .image by Cozyta Tea Gastronomy | Page 89 . tea can be incorporated into many existing recipes and this author will offer a few recipes to encourage the use of tea in our daily meals. Even meals taken through drive-thru windows or food trucks can be enhanced by tea. Flavors can be broken down into four groups which are salty. Start thinking about how these work together and balance each other.Gastronomy As previously mentioned. Cooking with tea and coffee stimulates my imagination and has become my pleasure and my passion. All that is required is a little thought and an imagination. In time. The next pages include some measurement references followed by recipes. you will be able to quickly combine tastes in your mind. bitter and sour.
Gastronomy EQUIVALENCY CHARTS °C °F Black Tea Oolong Tea Green Tea Matcha Tea White Tea 1 teaspoon 1 tablespoon 1 cup 100 212 120 248 140 284 160 320 180 356 2.5 grams 2.5 grams 4 grams 1 gram 200 392 220 428 240 464 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 2 grams of all purpose flour 3 teaspoons (Tbsp) 16 tablespoons 5 grams of granulated sugar 14.78 milliliters 48 teaspoons 5 grams of butter half ounce 110 grams (flour) 1/2 pint 1/3 cup 1/4 cup 1/8 cup 5 1/3 tablespoons 4 tablespoons 2 tablespoons 16 teaspoons 12 teaspoons 6 teaspoons Lapsang Souchong Tea Tea Gastronomy | Page 90 .5 grams 2.
Gastronomy TEA WATER TEMPERATURE CHART Perfumed Green Tea Tea Gastronomy | Page 91 .
Gastronomy BREAKFAST Tea Gastronomy | Page 92 .
adding the remaining nuts and chocolate and insert into a preheated oven for 25 minutes at 350°F. 1/3 of the flour with the nuts and chocolate.com/2008/06/07/muffin-au-the-vert-chocolat-blanc-et-noix/ Tea Gastronomy | Page 93 . Place in the muffin tin. Original Recipe in French at: http://tabimobi. 1/2 of the milk. egg and milk should be left out to reach room temperature. White Chocolate and Walnut Muffin Recipe and Photo By: Shoko Muraguchi Recipe translated from French with original recipe translated from Japanese Recipe for 6 muffins: 60g (1/4 cup) butter 60g (1/4 cup) sugar 1 egg 100g (1 level cup) flour with 3g (1 teaspoon) of baking powder 5g (1 heaping teaspoon) matcha green tea 40ml (3 tablespoons) milk 40g (1 1/3 oz) white chocolate 30g (1 oz) walnuts Sift flour. 1/2 of the milk. Mix the butter and sugar together. 1/3 of the flour. then add the egg and mix once more.Gastronomy Green Tea. Add the following in this order. Chop the nuts and chocolate and sprinkle with flour to keep the pieces from forming at the bottom of the dish. mixing each time: 1/3 of the flour. The butter. Leave some of the nuts and chocolate for decoration. baking powder and green tea powder 3 times.
Submerge egg into a bath of cold bancha tea and refrigerate for a few hours. Variations: Other teas can be used and soy sauce and other additives can be added to the cold tea broth for additional flavor.Gastronomy Boiled Egg After a Cold Bancha Bath Take a boiled egg and remove from shell. Tea Gastronomy | Page 94 . Favorite pairing: olives with this woodsy Japanese tea. Serve adding pepper and salt to taste.
dusting the egg with the lapsang souchong and tea combination. place an egg over the butter to cook. place on a few leaves of spinach and serve on bread or alone.Gastronomy Salted Lapsang Souchong Egg Take a few pinches of lapsang souchong tea along with a pinch of salt and grind in a mortar and pestle until is reaches a dusty consistency. Bring a pan to a medium high heat. Once the egg is fully cooked. Tea Gastronomy | Page 95 . Dust the butter with the combination of lapsang souchong and salt. place a small amount of butter.
Gastronomy White Chocolate Tea Donuts Melt in a bowl placed in a simmering pan of water: 2 tablespoons of white chocolate chips 1/4 teaspoon of green tea (or to taste) Spoon combination over plain donut and top with nuts. Follow the same instructions with a combination of: 2 tablespoons of white chocolate chips 1/2 a black tea bag of tea leaves (or to taste) Tea Gastronomy | Page 96 . Let cool.
Tea Gastronomy | Page 97 . Cream and Black Tea Sauce Melt in a bowl placed in a simmering pan of water: 2 tablespoons of strawberry jam 2 tablespoons of water 1/2 teaspoon of heavy cream 1/2 a black tea bag of tea leaves (or to taste) Spoon combination over pancakes. top with whipped cream and strawberries.Gastronomy Strawberry.
Gastronomy Green Tea and Wasabi Cream Cheese Combine: One tablespoon of cream cheese One teaspoon of wasabi One teaspoon of green tea One teaspoon of sugar One teaspoon of rice vinegar Juice from one lime Mix until it reaches a creamy texture. Tea Gastronomy | Page 98 . Spread on bread or crackers.
Spread on bread or crackers. Tea Gastronomy | Page 99 .Gastronomy Goat Cheese. Horseradish and Lapsang Souchong Spread Combine: Two tablespoons of goat cheese One tablespoon of horseradish One teaspoon of lapsang souchong tea Salt and rice vinegar to taste Mix until it reaches a creamy texture.
Gastronomy LUNCH AND DINNER + SAVORY SNACKS Tea Gastronomy | Page 100 .
vegetables and fish. Smoked Salmon. Bring tea and soy sauce to a boil and pour over noodles. vegetables and fish Place noodles. Dill and Carrot Soup in a Oolong and Soy Sauce Soup base Left image preceding page (Top) 1 part of soy sauce or to taste 6 parts oolong tea* noodles. lapsang souchong and salt to taste. vegetables and fish. *A green tea may work better with a soup with vegetables due to the strong vegetal flavor of unroasted green teas. Shiitake and Onion Soup in a Bancha and Soy Sauce Soup base Left image preceding page (Bottom) 1 part of soy sauce or to taste 6 parts bancha tea rice.Gastronomy Tea as Soup Bases Smoked Salmon. Season with a mixture of sesame seeds. vegetables and fish Bring tea and soy sauce to a boil and pour over noodles. Tea Gastronomy | Page 101 . vegetables and fish in a small bowl.
Green Tea and Rosemary Chicken
Take a few pinches of lapsang souchong tea along with a pinch of salt and grind in a mortar and pestle until is reaches a dusty consistency. Bring a pan to a medium high heat, place a small amount of butter. Dust the butter with the combination of lapsang souchong and salt, place an egg over the butter to cook dusting the egg with the lapsang souchong and tea combination. Once the egg is fully cooked, place on a few leaves of spinach and serve on bread or alone.
Tea Gastronomy | Page 102
Lapsang Souchong Chicken Over Green Tea Rice and Spinach
Dust chicken with lapsang souchong tea and a small amount of salt. Place in a frying pan and cook thoroughly. Take half cup of white rice and combine with half a teaspoon of green tea powder (matcha) and quarter teaspoon of olive oil. Dust with lapsang souchong tea and salt to taste. Plate spinach, rice and chicken. For added flavor, top with green tea vinaigrette.
Tea Gastronomy | Page 103
Salad with Warm Lapsang Souchong Vinaigrette
Heat one teaspoon of lapsang souchong tea with one tablespoon of white balsamic vinegar for a 10 seconds in a microwave oven to infuse tea into the vinegar. Mix tea infusion with two tablespoons of olive oil and salt to taste. Plate spinach, crumbled goats cheese and kalamata olives. Drizzle the vinaigrette over the salad.
Tea Gastronomy | Page 104
A bamboo toothpick works well to stuff the mixture into the olives. Tea Gastronomy | Page 105 . Stuff pitted olives with the mixture. Wasabi and Lapsang Souchong Stuffed Olives Combine: One tablespoon of goat cheese Two teaspoons of lapsang souchong tea One tablespoon of wasabi Salt to taste Mix until it reaches a creamy texture.Gastronomy Goat Cheese.
Sprinkle salt and tea mixture on cucumbers.Gastronomy Cucumber Tea Sandwich Combine: 1/2 teaspoon of black tea 2 tablespoons Devonshire (Devon or clotted) cream 1/4 teaspoon of milk Salt seasoning: One part salt to one part tea Spread cream mixture on bread to taste. Place cucumbers on bread. Tea Gastronomy | Page 106 .
Gastronomy Mediterranean Vegetables in Tea Cream Combine: 1/2 teaspoon of black tea 2 tablespoons Devonshire (Devon or clotted) cream 1/4 teaspoon of milk Add: 12 chopped olives 2 chopped pieces marinated bell pepper (about 1/2 a bell pepper) 3 artichoke hearts Place on toasted or untoasted bread and top with tea salt to taste. Tea Gastronomy | Page 107 .
and Lapsang Souchong Spread Combine: One tablespoon of soft brie cheese Two teaspoons of lapsang souchong tea One tablespoon of wasabi One teaspoon of rice vinegar Mix until it reaches a creamy texture. Spread on bread or crackers. Tea Gastronomy | Page 108 . Wasabi.Gastronomy Brie.
Gastronomy Green Tea. Goat Cheese. Onion and Olive Dip Combine: 2 tablespoons of goat cheese 2 teaspoon of creme fraîche 1/2 teaspoon of matcha green tea 1 chopped spring onion 6 chopped kalamata olives Salt to taste Let sit to allow the flavors to combine and serve. Tea Gastronomy | Page 109 .
Warm rice and place in a bowl.Gastronomy Lapsang Souchong Bacon and Mushrooms Take a few pinches of lapsang souchong tea along with a pinch of salt and sprinkle onto bacon. Top rice with lapsang souchong bacon and mushroom mixture. place a bacon in the pan and cook thoroughly. Bring a pan to a medium high heat. Tea Gastronomy | Page 110 . Add mushrooms to the bacon and cook for a minute longer.
Plate mixture into a bowl. Remove from heat. Tea Gastronomy | Page 111 .Gastronomy Oolong Duck Cut one duck leg into small pieces. Coat the duck pieces with oolong tea. Add 2 teaspoons of wasabi Add 1 teaspoon of soy sauce Add enoki mushrooms Cook for a few minutes. Top with sesame seeds to taste. In a frying pan. place oolong duck pieces and brown.
Gastronomy Tomatoes and Green Tea Vinaigrette Combine: 1 teaspoon matcha powder 2 tablespoons of white balsamic vinegar 2 tablespoons of rice vinegar 6 tablespoons of olive oil Salt and pepper to taste Tea Gastronomy | Page 112 .
Gastronomy Cold Noodle Salad with Green Tea Cream Dressing Take 2 parts green tea vinaigrette and combine with 1 part creme fraîche. Salad: Cold noodles cut into small pieces 1 diced tomato 6 diced olives Combine in a bowl. top with vinaigrette and cracked pepper Tea Gastronomy | Page 113 .
right: camomile. back: lapsang souchong and red pepper. place your tea of choice lengthwise and then take the piece of goats cheese and roll it through the tea. Tea Gastronomy | Page 114 . On a piece of wax paper. Place the tea on a cracker to avoid touching the tea as you transfer to a serving plate. Take 1 log of goats cheese and cut into pieces about 1 inch (2.Gastronomy Goat Cheese Rolled in Tea Pictured above front: rooibos tea. left: lapsang souchong and chili.5cm) wide.
Gastronomy Lapsang Souchong Trail Mix Take a few pinches of lapsang souchong tea along with a pinch of salt and grind in a mortar and pestle until is reaches a dusty consistency. Place trail mix on a plate and dust with the combination of tea and salt. Tea Gastronomy | Page 115 . The mixture easily adheres to the dried fruit in the trail mix.
Gastronomy DESSERTS Amelia’s Earl Grey Cookies Tea Gastronomy | Page 116 .
Gastronomy Amelia’s Earl Grey Cookies Photographs by Amelia Pane Schaffner blog: http://www.com/ Tea Gastronomy | Page 117 .ztastylife.
Orange and White Chocolate Layer Cake Tea Gastronomy | Page 118 .Gastronomy Earl Grey Tea.
Lightly drizzle the layer with the chocolate sauce. Assemble layers into a tower. Ash The Tea Room Recipe for 6 people: Earl Grey Chocolate Sauce 2 tablespoons cream 2 ounces of white chocolate or milk chocolate 1 tea bag (tea leaves) Orange Chocolate Sauce 1 tablespoon orange marmalade or juice 1 tablespoon cream 2 ounces of white chocolate or milk chocolate Cut a white cake into thin slices. Orange and White Chocolate Layer Cake Chocolate Sauce Adapted from Ethan M.Gastronomy Earl Grey Tea. alternating between the orange and earl grey sauces. Tea Gastronomy | Page 119 . With the backside of a spoon smooth the top layer adding additional sauce as needed. Take a small cookie cutter and push through the layers.
Gastronomy Milk Chocolate Earl Grey Ice Cream 1 small scoop of vanilla ice cream Top with earl grey chocolate sauce to your taste Tea Gastronomy | Page 120 .
Gastronomy Green Tea Pudding Makes four small servings 1 teaspoon of matcha tea powder 1 cup of milk ¼ cup of sugar 2 tablespoons of cornstarch Combine with a whisk. whisking constantly. The mixture should thicken and reach a dense pudding texture. Spoon in serving dishes and refrigerate. Tea Gastronomy | Page 121 . Top with sugar or whipped cream as desired. place in a sauce pan and cook over a medium heat.
Solidify by placing in the freezer for 20 minutes. Pour the green tea chocolate into the mold. Tea Gastronomy | Page 122 .Gastronomy Green Tea Chocolate (Front) Melt in a bowl placed in a simmering pan of water: 2 tablespoons of white chocolate chips 1/2 teaspoon of green tea (or to taste) Separately: 2 tablespoons of white chocolate chips Pour the white chocolate into a mold. filling it about half way. filling the remaining part of the mold.
Place salted mixed nuts onto chocolate and let cool. Tea Gastronomy | Page 123 .Gastronomy Lapsang Souchong and Mixed Nut Chocolate Bar Melt in a bowl placed in a simmering pan of water: 2 tablespoons of milk chocolate chips 1 tablespoon of lapsang souchong tea (or to taste) 1 pinch of salt Pour milk chocolate mix onto a narrow dish or parchment paper into desired shape.
Bone china teapot with microfiber cloth Image by Melanie Paquette Tea Gastronomy | Page 124 .The Cleanup Tea and coffee have earned a reputation for staining everything from teeth to the kitchen sink. Some baking soda. Those pits and scratches can be created by abrasive cleaning tools. a soft cloth and a little effort can remove many of these household stains. Cleaning in this gentle way can ensure your teapot and cups do not taste of harsh cleaners which can embed themselves into pitted surfaces.
It is suggested that you always follow the teapot and tools manufacturer’s cleaning instructions but consider a mircofiber cloth if the instructions include the need for a soft and lint free cleaning cloth. teapots and tea preparation tools may require regular hand cleaning. Teapot spouts. Using a microfiber cleaning cloth can be an effective way to polish as well as thoroughly and gently clean a variety of kitchen tools and surfaces. Challenges: double walled glass and meshed wire surfaces Image by Melanie Paquette Tea Gastronomy | Page 125 . These parts can be delicate and hard to reach. unglazed teapots and cups as well as mesh surfaces can be challenging to keep clean.The Cleanup Tea kettles.
Tea Gastronomy | Page 126 .
Tea Gastronomy Simple And Memorable Entertainment Ideas CTG Publishing .