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
Okakura Kakuzo The Book of Tea . how soon overflowed with tears. What a tempest in a tea-cup! he will say.The outsider may indeed wonder at this seeming much ado about nothing. But when we consider how small after all the cup of human enjoyment is. how easily drained to the dregs in our quenchless thirst for infinity. we shall not blame ourselves for making so much of the tea-cup.
Tea Gastronomy Melanie paquette Edited by: Suzan Schmekel .
Okakura Kakuzo The Book of Tea . 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.
© 2011. electronic or mechanical. No part of this publication may be reproduced or transmitted in any form or by any means. including photocopy. recording. without the prior written permission of the publisher.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. 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 . 2013 Melanie Paquette-Widmann All rights reserved. or any information storage and retrieval system.
A worship of the Imperfect.Teaism. as it is a tender attempt to accomplish something possible in this impossible thing we know as life. Okakura Kakuzo The Book of Tea .
Teaism is the art of concealing beauty that you may discover it. Okakura Kakuzo The Book of Tea . of suggesting what you dare not reveal.
Introduction What inspired me to write this series? It was fueled by curiosity and the desire to demystify coffee and tea selection.image by the author . Dragon Well Tea Garden Hangzhou China . preparation as well as flavor pairings in order to provide simple and memorable entertainment ideas.
tea seldom appears on the list of ingredients in recipes. So it a curious thing that spices and herbs that are so readily available and flavorful -. If you are not quite ready to explore the recipes. Turkish black tea (çay) . You may also want to use this series as a quick reference for the basics of coffee (volume 1) and tea (volume 2) preparation. soups and main courses. 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. please read on to discover some of the entertaining history and legends that are a joy to share.coffee and tea -. Readers who enjoy working with new spices and herbs are sure to come up with a few recipes of their own.seldom make it from our cups to our dinner plates. Fun and fresh entertainment ideas await the reader. The care taken by tea blenders to produce flavorful teas can easily rival the efforts of spice and herb manufacturers. It seems they have been overlooked in appetizers.image by jokerpro .Introduction Despite its popularity in western cultures.
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 .
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 .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 .
Again we stigmatise the untamed aesthete who. when he is insusceptible to the seriocomic interests of the personal drama.Tea Macha latte .” Okakura Kakuzo. runs riot in the springtide of emancipated emotions.image by Nuno Silva “In our common parlance we speak of the man with no tea in him. regardless of the mundane tragedy. as one with too much tea in him. The book of tea Tea Gastronomy | Page 14 .
Legends and History Bodhidharma from Amoenitatum Exoticarum by Engelbert Kaempf Tea Gastronomy | Page 15 .
Walsh 2 ibid 3 Science and civilization in China By Hsing-Tsung Huang 4 Green Tea By Nadine Taylor Tea Gastronomy | Page 16 .4 1 Tea. He tasted the leaves and it said that his spirits were renewed. he became so distraught that he took the extreme measure of cutting off his eyelids.Cake tea. It is said that he enjoyed the drink so much that he shared this knowledge with his empire. Many sources indicate it is a derivative of t’e from the Xiamen (Amoy) dialect.Cake or loose tea boiled as needed Tang Dynasty . who lived from approximately 470AD to the early part of the 6th century.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. ground and whipped in boiling water with a whisk Ming Dynasty to present day .Fresh leaves boiled in water 1st century to Tang Dynasty . When he awoke.Loose tea leaves infused in boiling water3 THE NAME The origin of the name tea is debatable.Cake tea. the Bodhidharma. This legend is repeated in many ways but in its simplest form. he walked to the same spot and found a tea tree in the place where his eyelids had fallen. its history and mystery By Joseph M. roasted.2 Evolution of Tea Drinking in China: Earliest known date . ground and infused with boiling water Song Dynasty . The next day. 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 can be told this way: the monk resolved to meditate for a prolonged period but fell asleep.Legends and History THE LEGEND OF THE PLANT A legend that is often repeated centers on a Buddhist monk.
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. The flowers.1135) 1 The Japanese way of tea by Sen Sōshitsu XV Tea Gastronomy | Page 17 . food and tea seem to have inspired many literary works. Part of “Literary Gathering” . drinking and storage.attributed to Emperor Huizong (1082 . The knowledge he imparted included a how-to guide in tea cultivation.Legends and History THE FIRST TEA PARTIES The rise in the popularity of tea drinking was fueled by the writings of Lu Yu. preparation. His influence was far reaching and are reflected in the tea ceremonies of Japan. author of “The Classic of Tea”. The images below are two sections of a painting credited to Emperor Huizong. roasting.
and appearance of tea.Taipei Palace Museum 1 Exploring Asia Through Art from the Detroit Art Institute . his love of tea and for writing a “Treatise on Tea”.http://www.pdf Tea Gastronomy | Page 18 .org/exhibitions/ tao/resource_art/pdf/china_tea.1 Tea competition Song Dynasty . His treatise included a section on judging tea competitions which included evaluating the taste. These competitions were popularized by Emperor Huizong of the Song (Sung) Dynasty.Legends and History Another type of tea party was a tea competition also known as a tea fight. Emperor Huizong was known for his artistic abilities. fragrance.dia.
the passage into self-illumination. and to produce a fresh sensation conducive to the full enjoyment of aestheticism in the tea-room itself.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 garden path which leads from the machiai to the tea-room signified the first stage of meditation. the art of the tea ceremony was said to have been perfected.with this 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. according to Okakura Kakuzo.”3 Japanese tea room .image by William Allum 1 The Book of Tea by Okakura Kakuzo 2 Japan and her people. In the 16th century. the first tea room was created by Rikyu (Senno-Soyeki) and . who mirrored the powdered tea ceremonies of the Sung dynasty. The roji was intended to break connection with the outside world. Vol 2 by Anna C. Hartshorne 3 The Book of Tea by Okakura Kakuzo Tea Gastronomy | Page 19 . begins with the garden path.
china. David Butow Tea Gastronomy | Page 20 . 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. 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.cn/english/CAS-e/7596. Evidence of tea’s popularity is found in a tea tax imposed during Tang dynasty.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.htm and Shanghai By Andrew Forbes.Legends and History THE FIRST TEA HOUSES It is assumed that China was the birthplace of the tea house.org.2 Tea house in Wuzhen China .1 Some of the earliest tea houses from the Tang dynasty can still be found today in Wuzhen and Jiuligou China.
Shropshire. England. you will find The Old China Tea House which is famed for inspiring the famous Willow pattern. tea of fritters and onions. more luxurious versions seem to have existed during the Sung dynasty in Hangzhou: “In these places they always set out bouquets of fresh flowers.1 In the heart of Shanghai. Saucers. At the counter were sold Precious thunder tea. and bowls were all of pure silver”. ladles.image by Margo Harrison 1 Notes on Hangchow. and in hot weather wine of snow bubbles and apricot blossom.Legends and History In addition to simpler tea houses. It is one of the most recognizable patterns of pottery and was created centuries ago in 1780 by Thomas Turner of Caughley. or other kinds of refrigerating liquor (stomach contracting liquor). 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 .2 Willow pattern on jug . according to the season. or else pickle broth.
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.Legends and History It is interesting to note that the first place to sell tea in England was a coffee house in London. Garraway’s (Garway) Coffee House began selling tea in 1657. 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.
Aubrey Rees The Grocery Trade. Devereux Court. The business was destined to thrive exceedingly and to remain in the hands of the same family through the reigns of eight sovereigns. a famed tea-dealer of London opened shop and can still be found at an adjacent building on 216 Strand.” J. and it flourishes in the Strand to this day. recognized the growing importance of tea.Legends and History In 1706. in the Strand. near the Temple Bar. its History and Romance The Twinings in Three Centuries by R. “Thomas Twining. Twining Tea Gastronomy | Page 23 . founded the business of a tea-dealer at Tom’s Coffee House. and foreseeing the place it was likely to take in the commerce of the country.
That I may return to the point in issue I withdraw to the Tea Room and wait until my thoughts.” Caricature of Mr CJ Darling QC MP Vanity Fair.Legends and History In time. tea rooms sprung up across Europe and were used for socializing as well as quiet reflection. come back from the voyages upon which they have been sent. Charles John Darling. to the debates. 15 July 1897 Tea Gastronomy | Page 24 . driven and scattered in all directions. a Member of Parliament. as is my habit. describes his use of the tea room: “In listening attentively. I find that I travel far away from the business in hand as a consequence of following too closely those who discourse about it.
the tree and tea house owner. This area is famous for its cherry trees and the yearly festival. Ill falls on the tea house. Ukers Tea Gastronomy | Page 25 . “The Jirohei Cherry Tree” which is said to come from Hirano. fashins and politics By Rudolph Ackermann Many interesting tea stories exist including a tragic story from Japan.from The Repository of arts. Combining the importance of the cherry tree and tea in one story makes this a compelling read.Legends and History THE LEGEND OF MONKEY TEA As a gateway into the discussion of tea transplantation. The story is one of a samurai who cuts down the branch of a cherry tree and the life of Jirohei.1 Monkeys gathering tea leaves . Kyoto. These tea leaves produced a highly sought after tea. the family and the samurai. literature. I invite you to take a small detour into the legend of the tea monkey. This legend is about monkeys plucking tea leaves from branches inaccessible to human harvesters. manufactures. commerce. 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. 1 All About Tea by William H.
4. 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. the legendary Swedish botanist who lived in the 18th century. Sri Lanka (Ceylon) and India (Assam.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). Volume 2 By Florence Caddy Tea Gastronomy | Page 26 . encouraged attempts to propagate the tea plant in Europe. Kangra). Linnaeus received a plant in Uppsala in 1762 through the efforts of Captain Ekeberg and it flowered in 1765. Darjeeling. though it often perishes from the heat of the sun in the voyage towards Europe. The shrub is not easily killed.1 Carl Linnaeus. as it thrives at Pekin. where the cold is more intense than in Sweden. the English botanical illustrator. its history and mystery By Joseph M.2 John Ellis. otherwise it would have survived. Decades of failed attempts finally yielded success as new methods were attempted.5fdc727f10d795b1c6e80007524.se/researchandcollections/botany/ phanerogamicbotany/botanicalhistory/carlvonlinne. was also encouraged to propagate the tea plant in England by Linnaeus.nrm. I am very sure this plant would bear the open air in England.html 3 Through the fields with Linnæus: a chapter in Swedish history. where it fell overboard in a storm.”3 Image by Dmitri Mikitenko 1 Tea. Walsh 2 The Swedish Museum of Natural History http://www. Osbeck brought a living tea-tree as far as the Cape of Good Hope.
Legends and History Methods of carrying seeds .from Some additional observations on the method of preserving seeds by John Ellis Tea Gastronomy | Page 27 .
Shepard Tea Gastronomy | Page 28 .Legends and History Special report on tea-raising in South Carolina By Charles U.
worldteanews.com/index.2 This tea plantation is just one of many active tea farms currently producing tea in the United States.Legends and History Attempts to plant tea in the United States is said to have started in the 1700’s.charlestonteaplantation. Other tea producing regions include Alabama.html Tea Gastronomy | Page 29 . a French botanist sent to the Unites States by the King of France.aspx 3 http://www.php/Features/Some-Living-Dream-of-American-TeaProduction.from Tea from grower to consumer by A.map circa 1910 .com/about-us/history. Some credit Andre Michaux. Although Pinehurst closed. Oregon and Hawaii.3 Tea growing regions highlighted in black .1 His success was followed by additional attempts including the Pinehurst tea farm in South Carolina. the plants were later moved to the Charleston Tea Plantation. Ibbetson 1 Home-grown tea By George Frederick Mitchell 2 http://www.
Spain selling teas from around the world. Image by TheBiggles Tea Gastronomy | Page 30 .Selection Market stall in Catalonia.
Selection Tea has been called the most inexpensive drink to be found on earth other than water. the geography. processing and blending. pu-erh and oolong and black (aka red) teas. It is also said to be the drink most consumed worldwide. Blossom and leaves of a Camellia sinensis plant .image by Apple’s Eye Studio Tea Gastronomy | Page 31 . however. and include the tea plant. is on tea derived from the Camellia sinensis plant which includes white. The focus of this section. green. How does one select a tea? Key influences mirror many of those used in selecting coffee or a wine. yellow. The author acknowledges the definition of tea can be quite broad when considering the many caffeinated and herbal varieties.
Assam. Yunnan. green or black. In as much as each region will bring its own influence on the flavor of the tea. Uji.Selection NAMING CONVENTIONS Tea selection can get quite complex. 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. The tea packaging normally describes the tea as white. Rize) Spices. FOP) blend (genmai. Turkey . and/or locality (Keemun. so do the master blenders of tea manufacturers as they apply their art to create uniquely flavored teas. These names result from the manufacturing process that the Camellia sinensis plant undergoes (see page 35). You may also see in the tea description or on the packaging. Earl Grey). matcha) grade (orange pekoe.image by evrenkalinbacak Tea Gastronomy | Page 32 .
Assamica is mainly used for black tea and pu-erh production. geography also influences the price and availability of teas.usda.) Kuntze from http://plants. green and black tea are all produced from the species of plant called the Camellia sinensis.3 In addition to the variety or strain.image by Lee Prince 1 Classification to Species Camellia sinensis (L. particularly the size. The flavor also differs as the assamica variety is known to have a malty taste. there are strains such as the dai bai plant used in white tea production.1 In addition. Ione Kramer 3 The Botanical Society Edinburgh. The assamica plant is larger both in plant size and leaf size. 1870 Tea Gastronomy | Page 33 .Selection TREE SPECIES White.gov/java/Cla ssificationServlet?source=profile&symbol=CASI16&display=31 2 All the tea in China By Kit Boey Chow. New growth of tea leaves almost ready for harvest . The two varieties under this species are sinensis and assamica. The physical difference between the two plants is found in the leaf and bush.2 The origin of the sinensis species is attributed to China and assamica to India.
there are some general regional influences also that include: • malty flavor for Assam teas.image by Emel Ernalbant Tea Gastronomy | Page 34 . Tea flavor profiles can easily be found either on the packaging or from your local tea master. plant variety. Turkey . Tea garden Black Sea.Selection GEOGRAPHY The selection of tea based on geography shares the same considerations as for wine or coffee. 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. Regional soils.
18 0.4% Nepal 16 0.200 981 346 319 166 155 138 % TP 31.5% 25.8% Myanmar 19 0.0% Sources: International Tea Committee.4% Rwanda 17 0.6% Japan 93 2. F.2% Other 63 1.5% Iran. Islam.Selection Tea Worldwide Production (TP) (000 metric tons) Country China India Kenya Sri Lanka Vietnam Turkey Indonesia 2008 Production 1.4% Argentina 72 1. China 17 0.Image by Fedor Kondratenko Tea Gastronomy | Page 35 .1% Malawi 42 1.7% World 3.5% Taiwan.804 100.O. Rep.1% 8.9% Bangladesh 59 1.4% 4. Lichts and World Bank estimates.1% Tanzania 32 0. Black tea with fruit and flowers .1% 3.4% 4.4% Zimbabwe 8 0.6% Uganda 43 1.8% 9.
Paying a higher price for a tea makes sense if it is hard to find and requires a high degree of labor to produce. Mechanical processing can reduce the cost of production and this usually means a reduced purchase price. The increased labor for this tea includes the shading of the tea bushes prior to harvest. Tea Gastronomy | Page 36 .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.Selection PROCESSING The labor required for tea harvesting and processing can be minimal or intensive. Rows of new green tea in Spring with Mount Fuji .
sometimes for years. 1 The cultivation & manufacture of tea By Edward Money Tea Gastronomy | Page 37 . Green tea leaves are dried to achieve yellow color. May include bruising the leaf. or black tea will be created from the harvested leaves. 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.Selection The first harvest (first flush) generally starts in early spring. Leaves are steamed or dried in a pan to the desired color and moisture content (slightly damp). 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. pu-erh. The steps used for creating a specific type of tea are shown in the table below. Change in leaf color becomes apparent at this stage. oolong. the leaves are subjected to various processes (steps) in order to produce a specific type of tea. green. In short it is the processing of the leaf which determines if a white. yellow. The moisture content is set during this stage as the final preparation for sale.1 After harvesting. Pu-erh is not included in the table since it is a variation of a green or oolong tea that has been aged.
The final form of the tea can be rolled (loose tea).Selection Panning tea at Dragon Well (Longjing) Tea Garden . Brick tea and/or cake tea was the first method.image by the author Tea goes through sorting at different stages of the process with a final sorting in preparation for sale. then came the powdered version with the Sung dynasty and finally loose tea was popularized during the Ming dynasty.1 All forms are available for purchase today. Refer to the grading section (page 42) for more information on this topic. 1 The Book of Tea By Kakuzō Okakura Tea Gastronomy | Page 38 . Each one of these shaping methods were introduced and made popular during different Chinese dynasties. or in a powdered format (matcha). compressed (brick tea). or in a ball format (pearl 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 .
You will find this trio called “two leaves and a bud”. c) produces the finest tea and some tea manufacturers claim to only use these leaves in their tea production. Tea Gastronomy | Page 42 . The bud. 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. Unfortunately. The aim of the grading is to identify the characteristics of a tea that sets it apart from other teas. For example. It is argued that the newest growth (leaves a. the leaf at location “b” above describes a grade name of “Orange Pekoe or OP”. the unopened tea leaf.Selection GRADING Grading of tea can be done in several ways. The first involves grading based on the stem location of the tea leaf at harvest and its wholeness. These bud tea leaves are easily spotted by the slight silver hairs which you can see in the image on page 47. So Orange Pekoe tea is really just the location of the leaf at harvest. no global grading system exists. is used to create some of the finest teas. b. The second grading scheme focuses on the time of harvest. This section explains some of the main grading conventions used today.
Adapted from The cultivation & manufacture of tea By Edward Money Tea Gastronomy | Page 43 .Selection Grade naming conventions for tea leaves at harvest.
Again. limited supply and the great care taken to produce it. tea packaging may or may not contain grading information. This explains why at times broken tea leaves can command higher prices than a full leaf tea.Selection The grades shown below should now be fairly clear.2 From The Tea Industry by JC Kydd 1 Le Petit Futé Sri Lanka By Maïssa Benmiloud 2 Papers by command. The second grade of tea is tencha. Other wholeness grades are fannings (bits and pieces of tea) and dust. one last bit of information that you will need. Matcha tea (green powdered ceremony tea) is made from tencha. 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. the tea leaf is graded upon its wholeness as well as growth location on the stem. Parliament Tea Gastronomy | Page 44 . 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. Tea packaging may or may not contain grading information. • • • • • • • • • 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. As mentioned in the opening of this section. There is. 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. Volume 122 By Great Britain. A broken leaf will be given the assignment “B or Broken”. however.
1 Image by Virunja 1 Tea Blending by the UK Tea Council http://www.co. temperature and steeping time. 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.Selection New growth of tea leaves almost ready for harvest .tea.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 . On the other hand. The blend is kept consistent by a tea master who may sample anywhere from 200 to 1000 teas per day. 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 Dmitriy Norov Tea Gastronomy | Page 46 .Preparation Chinese teapots .
Tea shops should be able to advise on the number of infusions and the amount of leaves (measured teaspoons) to use. 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. Why is this important? All other things being equal. Tea bags are made for convenience. meaning full or cut leaves.Image by Andrew Vasiliev Tea Gastronomy | Page 47 . Green tea .5 grams) of leaves per cup and experiment. regardless of the particle size. As a general rule. Some tea comes in a loose or powder format while others come in tea bags.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. 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. start with a teaspoon (2.
” . Tea Gastronomy | Page 48 . The Book of Tea Tea steeping temperatures . the third boil is when the billows surge wildly in the kettle. the second boil is when the bubbles are like crystal beads rolling in a fountain.chart by the author Exceeding the infusion time can produce a bitter tasting tea.Kakuzo Okakura. the river water and the spring water come next in the order of excellence. the mountain spring is the best.Preparation WATER QUALITY AND TEMPERATURE “According to him [Lu Yu]. There are three stages of boiling: the first boil is when the little bubbles like the eye of fishes swim on the surface.
Preparation Some teas are crafted for consistency of taste regardless of water quality and. Also consider a small investment in a thermometer. however. A lower brewing temperature can allow for the delicate flavors of an early season green tea leaf to emerge. 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 . Of course. steeping a tea too long can produce a bitter tasting infusion.image by the author Tea Gastronomy | Page 49 . 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. or a larger investment in a temperature controlled water kettle to help manage the brewing process. temperature. These preparation guidelines are usually found on the tea packaging. 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. the chart on the previous page gives some idea of ideal steeping temperatures by type of tea. Instead re-evaluate your brewing process before throwing away your investment.
China . “spring and rainwater in autumn are considered the perfect ingredients for brewing tea”.Preparation Waterfall Lingui. According to one source.image by Haibo Bi Purists also control the type of water they use.2 1 Dr. the type of water can influence the taste as the minerals in the water gently bring out the flavor of the tea.org/coffee/brewing. Guilin.htm Tea Gastronomy | Page 50 . Tiger Tong Xiaohu.coffeeresearch.1 As with coffee. China business guide 2 Coffee Research http://www.
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. 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.Preparation METHOD OF INFUSION After the water reaches an ideal temperature. bowls offer individual control over infusion strength Tea Gastronomy | Page 51 . nutrients and colors. it has to somehow be added to the leaves to coax out the flavors.
stoneware. How do you choose a method and how do you get started? The simplest method is a tea bag or strainer in a cup. Other methods of infusion include the teapot. porcelain. tea press. 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. drinking glass. The most important thing to remember is that loose tea leaves require room to infuse properly.image by Chandra Menard Tea Gastronomy | Page 52 . Each choice of steeping method has its own advantages and disadvantages. ceramic (earthenware. bone china). metal. you can do so for under $50. The method may be made of paper. Floral Chinese tea in glass teapot . or glass. If you decide to use a teapot or press. or bowl. 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.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.
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 .
The fact is that these teapots. Therefore. the oils from previous infusions are likely to mix causing an unintentional blend of the tea flavors. image by neo3721 Tea Gastronomy | Page 54 . Unglazed Teapots It is advised to limit each unglazed teapot to a specific type of tea. rinse the teapot or glass with the hot kettle water.Preparation TEAPOT TIPS Balancing the Tea and Teapot Temperature If you want to encourage even water temperature during the infusion. 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. Why? This isn’t just a reason to encourage people to collect these works of art. being unglazed. interact with and retain the tea flavors (oils).
and they can simplify your decision. picking the method and time to filter the leaves is your next step.Preparation FILTER (STRAINER) Once you decide on the perfect pot or cup for the infusion. In other cases. you will not need to filter (powdered tea). you may want to filter the tea only after the infusion. Since the filter can influence the taste. 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 . Giving your tea leaves plenty of stretching room for their unfurling promotes a great tasting cup of tea. In some cases. What kind of filter should you chose? Many modern teapots come with filters.
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 .
Opinions vary from culture to culture and even person to person as to how tea should be served. music and the language of tea producing countries. Tea can provide a meditative distraction from the pressure of life. Tea can also stimulate thoughts and conversation as much as it has the potential to stimulate our physical senses of taste. food. Some tea ceremonies may even throw stones into the tea kettle to stimulate our sense of sound. as there are no rules for producing a Titian or a Sesson. How each culture approaches tea provides an insight into their underlying values. its own method of telling a story. The upcoming section will introduce the reader to different themes that lend themselves well to entertaining.Okakura Kakuzo. The reader may be well aware that a white wine is generally considered best enjoyed from a smaller glass than a red wine. 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. Why people disagree is related to the role tea plays in a culture. The truly beautiful must be always in it. You will not need to be an expert in any specific culture or even the science of botany. touch and smell. The choice of cup can even differ by type of tea consumed reflecting the similarities between wine and tea.” . The choices of cup and manner of serving are numerous and a few of these will be covered very briefly in the upcoming pages. “There is no single recipe for making the perfect tea. its special affinity with water and heat.Preparation SERVING The glass (cup) used to enjoy tea ranges in the same materials as the teapot used for the infusion. its hereditary memories to recall. sight. 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. 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 Book of Tea Tea Gastronomy | Page 57 . Each preparation of the leaves has its individuality. Ceremonial tea sets will also have cups to compliment the service.
Entertaining Image by EVRON Tea Gastronomy | Page 58 .
however. In the Korean culture. Jennie Goldin. In this section. 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. my goal is to inspire the reader to incorporate some of the tea culture into mornings. At the heart of tea ceremony. Tea Gastronomy | Page 59 . a Certified Tea Master. afternoons and evenings enjoying tea. is the Tea Master’s expression of appreciation. it is the power of tea to assist in developing friendship and encourage mutual appreciation that makes tea such an enduring favorite. the tea ceremony includes pouring the tea at a height that encourages the creation of bubbles. they are often seen to be a string of complex and unintelligible rituals. shared with the author some of the traditions of Japan. These bubbles are considered lucky for the guests. For all these traditions. How a culture serves tea can be a wonderful reflection of its values. China and Korea.Entertaining TRADITIONS Tea traditions exist in Eastern and Western cultures and can inspire entertainment ideas. Photographs By szefei Not everyone is interested in tea ceremonies.
peppermint. apple. fennel. hibiscus.Entertaining FLORAL THEMES Flowers have long been associated with tea. orange blossom. rosebud.image by Elena Schweitzer Tea Gastronomy | Page 60 . chamomile. heather blossom. rose petal. chrysanthemum. some of which are found in the image below. Popular floral teas include chamomile. and lime tree flower . and lavender. elder flower. Pictured above: dry lavender. gunpowder tea. hibiscus. marigold flower. jasmin. mallow flower. The appreciation of flowers can be found as an adjunct to tea ceremonies and even as an integral part of the ceremony.
image by Michaela Stejskalova Tea Gastronomy | Page 61 . Heather in tea kettle . 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. The addition of flower water and essential oil can be added to enhance the floral arrangement or replace it.
you can provide special memento of the tea for your guests. Cotton sachets. Image by terekhov igor Image by omers Tea Gastronomy | Page 62 .Entertaining For a special event. Presenting the gift in inexpensive spice jars or decanters are just a few ways to package the gift. parchment paper or an envelope filled with the tea are other possibilities.
image by AGfoto Tea Gastronomy | Page 63 . Wedding favors can also be created from a unique blend.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. 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
chocolate roll with various fruit .image by jEssReika Dessert maki sushi .Entertaining Japanese dessert. sakura (cherry blossom) mangu .image by svry Tea Gastronomy | Page 67 .
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.Entertaining GEOGRAPHIC THEMES: INDIA The second largest tea producing country in the world in India. The country mainly produces black teas ranging in price and quality. Indian chai tea .image by Eva Gruendemann Tea Gastronomy | Page 68 .
Chai tea ingredients can include fennel seeds. Also keep Indian cuisine in mind for vegetarian entertainment choices. Kadai paneer cheese curry in a cardamom gravy with naan bread and salad .image by Paul Cowan Tea Gastronomy | Page 69 .Entertaining Indian cuisine incorporates many spices in its culinary philosophy which can easily be found in chai tea recipes. cardamom pods. cloves. cinnamon and ginger root.
As one of the highest tea consuming countries per capita in the world. 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.Image by Martin Garnham Tea Gastronomy | Page 70 . An arrangement of sandwiches and scones for afternoon tea .
House special menu board . Typical menu items including cucumber finger sandwiches. the tea service is known as cream tea.image by Thinglass Tea Gastronomy | Page 71 . raisin scones with Devonshire cream. If Devonshire cream (clotted cream) is offered at tea.Entertaining The tea rooms of England offer ideal gathering places for friends and family. and small cakes. English inspired tea rooms can also be found in other geographic regions including North America.
tr/index.5 glasses per person.Entertaining GEOGRAPHIC THEMES: TURKEY A less well-known tea producing country is Turkey.ttb. Pouring water to dilute the Turkish tea (çay) to taste . It is in the top ten tea producing countries worldwide and top tea consuming countries in the world.1 The country produces a black tea that is prepared in a concentrate and diluted to taste at serving.image by Miroslava 1 Trabzon Exchange Commodity http://www. Tea (çay) is consumed in 95 percent of households and has a daily consumption rate of 3.php?sayfa=245_milyon_ bardak_cay_ictik_dunya_lideri_olduk&d=en Tea Gastronomy | Page 72 .gov.
image by oznuroz. simit (bottom) . turkishblue Tea Gastronomy | Page 73 . Some of the food may be oddly familiar to the reader with the simit resembling a bagel and yumurtalı ekmek resembling French toast. Turkish breakfast (top). Turkey would be a good place to start. Because of this. if you are looking for a country theme for your entertaining.Entertaining The food of Turkey is diverse as it has been influenced by the Middle East and the Mediterranean.
Entertaining GEOGRAPHIC THEMES: KENYA Kenya is a top tea producing country.ncbi.2 Anatomy of a Leaf 1. Anthocyanin pigments (reds and purples) occur in the sap of cells. credit: Forest Service is an agency of the U.ke/news/2010/may2010_1.gov/pmc/articles/PMC2871133/ Tea Gastronomy | Page 74 .S. 3.teaboard.nih. The UK imports approximately one third of the tea produced by Kenya. Anthocyanins are antioxidants with some research suggesting cardiovascular health benefits from this flavonoid pigmentation. growth and differentiation. What is purple tea? Unlike white. Department of Agriculture 1 http://www. Plastids: A green leaf is green because of the presence of a group of pigments known as chlorophylls.nlm. black and green tea which receives its pigmentation from a manufacturing process. Carotenoid pigments (yellow and orange) are also found in plastids.or.1 An interesting topic of conversation for a cocktail party might be the purple tea being developed by Kenyan tea researchers.html 2 http://www. 2. The tea receives this purple pigmentation from anthocyanins that also happens produce the reds and purples of Fall foliage. One recent study took a comprehensive look at current research on its role in regulating cell survival. these tea leaves grow with a beautiful purple tint. exporting its production of cut black tea to 38 countries worldwide.
php?option=com_content&task=view&id=72&Item id=183 Tea Gastronomy | Page 75 . you’d be uttering the word mother in both cases. Here are a few of my favorite translations1: Swahili Jambo! Asante Mama Mimi Nina Chai Kahawa A tea farm in Kenyan . English and French words within Swahili can surprise even your most intellectual guests. Discovering native Persian.Entertaining Photographs by the Tea Research Foundation of Kenya Kenya has a culturally diverse history that can easily be found in its language. German. If you happen to share my nickname.magicalkenya. if you asked a guest to translate the word mama from Swahili and French. in Swahili Mimi translates to I.image by Larsek English Hello! Thank you Mother I I am Tea Coffee 1 http://www. Portuguese. After all.com/index.
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. a small sample of tea leaves can make a wonderful low-cost parting gift for guests. informally or formally.1 “Its goodness is a decision for the mouth to make” . Tea tasting can be done in many ways. China Chubykin Arkady 1 Pu-erh tea tasting in Yunnan. Charles M. Chunlin Long. 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. The Classic of Tea A woman prepares tea for tasting . of course. In addition. Edward Kennelly Tea Gastronomy | Page 76 . tasting events can offer much of the same enjoyment as a wine tasting event without the worry of guests becoming intoxicated.Lu Yu. China: Correlation of drinkers’ perceptions to phytochemistry by Selena Ahmed. Peters. John Richard Stepp.Entertaining TASTINGS As with coffee. A formal tea tasting will involve evaluating the dry and infused (wet) tea leaves followed by. a small slurp of the tea.Beijing. Uchenna Unachukwu.
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
The reader can also understand the individual tea’s flavor profile from the packaging or the guidance of their tea shop. with something sweet balances the flavors. Pairing the green tea.com website. Another example are that roasted teas pair well with a smoked fish and roasted meat.Entertaining PAIRINGS The numerous types of tea coupled with herbal varieties create an exponential amount of flavor pairings. A chef of any experience level can safely pair the flavor of the tea with similar flavors. pair well with salads and vegetable dishes.coffeeteagastronomy. This book offers some pairings with additional ideas to be found on the www. therefore. making it an outstanding base for dressings. Many green teas also have a strong vegetal flavor and. Green tea with matcha tea cake image by yize Tea Gastronomy | Page 80 . which tends to be bitter. Japanese tea ceremonies traditionally include something sweet to eat. Although some might question green tea being paired with sweets.
htm Tea Gastronomy | Page 81 . sodium chloride (salt) or citric acid (found in citrus). 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. Smoky Black Tea Lapsang souchong is an example of this class of tea. 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. have milder flavors. Green Tea Green tea can include leaf or powdered tea (matcha). Coffee Research Institute http://www. The bitterness of a drink such as coffee or tea can be balanced with additives such as sucrose (sugar).org/science/bittermain. 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. coffeeresearch. Twig and Roasted Teas Examples of this class of tea are oolong and bancha (houjicha). blended with green ~ Sugar teas or even herbal teas. in general. blend of various ~ Milk black teas.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.Entertaining TEA PPAIRING SUGGESTIONS TABLE Some of the same bitter characteristics of coffee are also found in tea.
oranges. yellows. useful in creating colorful dishes with the added benefits of the tea. they should be thought of a natural food coloring.Entertaining FOOD COLORING AND DECORATION Tea has long been used as a natural dye for a variety of applications including textiles and food. 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. Some of these colors are reds. greens. and blues. Green tea (matcha) and lemon pudding cake image by Lulu Durand Tea Gastronomy | Page 82 . 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.
dining table or event. Tea blends can also perfume a room.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. Mint Plant. The tea leaves can also serve as gifts at the end of the evening and be packaged in spice jars. tea jars. Loose Green Tea (small tea cups) and Lapsang Souchong Tea (background decanter) image by the author Tea Gastronomy | Page 83 . Any event centered on growth or success would be ideal for this type of centerpiece. tasting glasses or other other clear containers. Using tea and coffee cups for planting herbs can easily add accents to a room.
If the grounds are long. the person coming is tall. it is a woman who is coming.Entertaining FOLKLORE . If the grounds are taken out and thrown under the table. if hard.TEA LEAVES AND GUESTS Tea Leaves in a Cup “When you find teagrounds floating in your cup.What they say in New England Lee and Shepard. if short. the company will stay all night. the visitor will be short. a man. If the grounds are soft. the visitor will simply make a call. If the grounds are left in the cup.” . 1896 Image by Cheryl Casey Tea Gastronomy | Page 84 . know that you are going to have company.
Matthew Architecture is basically a container of something. J. . but the tea.Yoshio Taniguchi.Entertaining Image by V. Architect Tea Gastronomy | Page 85 . I hope they will enjoy not so much the teacup.
Jean Anthelme Brillat-Savarin Tea Gastronomy | Page 86 . I will tell you what you are.” .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.
If the benefits of the adoption of tea in your gastronomy leads to a long and happy life. It is hoped that it will be successful in awakening the West to the possibilities of tea as a culinary ingredient and. so be it. an herbal twig tea. paired with some cranberries can enhance any chicken recipe. 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. this author believes their adoption is sure to follow. We all know the important role that the herbs sage and mint play in the kitchen. more people will not only drink tea but will also use it in their everyday and entertaining recipes. The role of Camellia sinensis is less well know. This book is not meant to be medical advice. herbal or floral tea. For example. chicken can sometimes be bland and a smoky tea or a Rooibos. As the availability of teas in spice packs and recipes make their way into retail locations. at least in the West. Adapted by Melanie Paquette-Widmannfrom the Original work by Aquir Tea Gastronomy | Page 87 .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. This book is meant to provide culinary advice. as a result. Since awareness is an aim of this book. Why has the West been slow in adopting tea as a flavor enhancer in recipes? Perhaps awareness will help build the demand.
NOON AND NIGHT White Tea and Orange Blossom Pudding Upcoming photographs are by the author unless otherwise noted Tea Gastronomy | Page 88 .Gastronomy TEA MORNING.
coffeeteagastronomy. sweet. 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. Imagine how two or more flavors would taste when combined. Chinese Tea Shop .com. you will be able to quickly combine tastes in your mind.image by Cozyta Tea Gastronomy | Page 89 . In time. All that is required is a little thought and an imagination. Cooking with tea and coffee stimulates my imagination and has become my pleasure and my passion. This section is arranged to offer ideas so the reader can incorporate tea at some point during their day.Gastronomy As previously mentioned. Flavors can be broken down into four groups which are salty. These recipes do not require any particular training. bitter and sour. Start thinking about how these work together and balance each other. Additional recipes can be found at: http://www. The next pages include some measurement references followed by recipes. Even meals taken through drive-thru windows or food trucks can be enhanced by tea.
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 2.78 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 2.5 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 14.5 grams 2.
Gastronomy TEA WATER TEMPERATURE CHART Perfumed Green Tea Tea Gastronomy | Page 91 .
Gastronomy BREAKFAST Tea Gastronomy | Page 92 .
com/2008/06/07/muffin-au-the-vert-chocolat-blanc-et-noix/ Tea Gastronomy | Page 93 . Mix the butter and sugar together. The butter. 1/2 of the milk. 1/2 of the milk. baking powder and green tea powder 3 times. adding the remaining nuts and chocolate and insert into a preheated oven for 25 minutes at 350°F. Chop the nuts and chocolate and sprinkle with flour to keep the pieces from forming at the bottom of the dish.Gastronomy Green Tea. then add the egg and mix once more. 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. egg and milk should be left out to reach room temperature. 1/3 of the flour with the nuts and chocolate. 1/3 of the flour. mixing each time: 1/3 of the flour. Leave some of the nuts and chocolate for decoration. Place in the muffin tin. Add the following in this order. Original Recipe in French at: http://tabimobi.
Gastronomy Boiled Egg After a Cold Bancha Bath Take a boiled egg and remove from shell. Submerge egg into a bath of cold bancha tea and refrigerate for a few hours. Favorite pairing: olives with this woodsy Japanese tea. Serve adding pepper and salt to taste. Variations: Other teas can be used and soy sauce and other additives can be added to the cold tea broth for additional flavor. Tea Gastronomy | Page 94 .
Dust the butter with the combination of lapsang souchong and salt. dusting the egg with the lapsang souchong and tea combination. Tea Gastronomy | Page 95 . Bring a pan to a medium high heat. place a small amount of butter. Once the egg is fully cooked.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. place an egg over the butter to cook. place on a few leaves of spinach and serve on bread or alone.
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.
Gastronomy Strawberry. 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. Tea Gastronomy | Page 97 .
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. Spread on bread or crackers. Tea Gastronomy | Page 98 .
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. Tea Gastronomy | Page 99 . Spread on bread or crackers.
Gastronomy LUNCH AND DINNER + SAVORY SNACKS Tea Gastronomy | Page 100 .
Smoked Salmon. Season with a mixture of sesame seeds. vegetables and fish. vegetables and fish Bring tea and soy sauce to a boil and pour over noodles.Gastronomy Tea as Soup Bases Smoked Salmon. vegetables and fish Place noodles. Tea Gastronomy | Page 101 . vegetables and fish in a small bowl. 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. *A green tea may work better with a soup with vegetables due to the strong vegetal flavor of unroasted green teas. Bring tea and soy sauce to a boil and pour over noodles. vegetables and fish. 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.
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
Tea Gastronomy | Page 105 .Gastronomy Goat Cheese. 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. A bamboo toothpick works well to stuff the mixture into the olives. Stuff pitted olives with the mixture.
Place cucumbers on bread. Sprinkle salt and tea mixture on cucumbers. Tea Gastronomy | Page 106 .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.
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 .
Wasabi. Spread on bread or crackers. 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. Tea Gastronomy | Page 108 .Gastronomy Brie.
Goat Cheese.Gastronomy Green Tea. 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 .
Gastronomy Lapsang Souchong Bacon and Mushrooms Take a few pinches of lapsang souchong tea along with a pinch of salt and sprinkle onto bacon. place a bacon in the pan and cook thoroughly. Add mushrooms to the bacon and cook for a minute longer. Bring a pan to a medium high heat. Top rice with lapsang souchong bacon and mushroom mixture. Tea Gastronomy | Page 110 . Warm rice and place in a bowl.
Tea Gastronomy | Page 111 . Coat the duck pieces with oolong tea. Plate mixture into a bowl. Top with sesame seeds to taste. In a frying pan.Gastronomy Oolong Duck Cut one duck leg into small pieces. Remove from heat. place oolong duck pieces and brown. Add 2 teaspoons of wasabi Add 1 teaspoon of soy sauce Add enoki mushrooms Cook for a few minutes.
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 .
left: lapsang souchong and chili. back: lapsang souchong and red pepper.Gastronomy Goat Cheese Rolled in Tea Pictured above front: rooibos tea. Take 1 log of goats cheese and cut into pieces about 1 inch (2. right: camomile.5cm) wide. Place the tea on a cracker to avoid touching the tea as you transfer to a serving plate. Tea Gastronomy | Page 114 . place your tea of choice lengthwise and then take the piece of goats cheese and roll it through the tea. On a piece of wax paper.
The mixture easily adheres to the dried fruit in the trail mix.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. Tea Gastronomy | Page 115 . Place trail mix on a plate and dust with the combination of tea and salt.
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. 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 . Take a small cookie cutter and push through the layers. With the backside of a spoon smooth the top layer adding additional sauce as needed. 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. Assemble layers into a tower.
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 .
whisking constantly. Tea Gastronomy | Page 121 . place in a sauce pan and cook over a medium heat. Spoon in serving dishes and refrigerate. Top with sugar or whipped cream as desired. The mixture should thicken and reach a dense pudding texture.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.
filling the remaining part of the mold. Tea Gastronomy | Page 122 . filling it about half way.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. Solidify by placing in the freezer for 20 minutes. Pour the green tea chocolate into 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.
Some baking soda. a soft cloth and a little effort can remove many of these household stains.The Cleanup Tea and coffee have earned a reputation for staining everything from teeth to the kitchen sink. Those pits and scratches can be created by abrasive cleaning tools. Bone china teapot with microfiber cloth Image by Melanie Paquette Tea Gastronomy | Page 124 . Cleaning in this gentle way can ensure your teapot and cups do not taste of harsh cleaners which can embed themselves into pitted surfaces.
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.The Cleanup Tea kettles. Teapot spouts. Challenges: double walled glass and meshed wire surfaces Image by Melanie Paquette Tea Gastronomy | Page 125 . unglazed teapots and cups as well as mesh surfaces can be challenging to keep clean. teapots and tea preparation tools may require regular hand cleaning. 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. These parts can be delicate and hard to reach.
Tea Gastronomy | Page 126 .
Tea Gastronomy Simple And Memorable Entertainment Ideas CTG Publishing .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue reading from where you left off, or restart the preview.