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Tea Gastronomy

Tea Gastronomy

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Published by CTG Publishing
Learn About
The art of tea selection
How to prepare the perfect cup
How To Entertain With tea
The presentation and clean-up
Learn About
The art of tea selection
How to prepare the perfect cup
How To Entertain With tea
The presentation and clean-up

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Published by: CTG Publishing on Mar 16, 2013
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Sections

  • Legends and History
  • THE LEGEND OF THE PLANT
  • THE FIRST DRINK
  • THE NAME
  • THE FIRST TEA PARTIES
  • THE FIRST TEA CEREMONIES OF JAPAN
  • THE FIRST TEA HOUSES
  • THE LEGEND OF MONKEY TEA
  • TRANSPLANTATION
  • NAMING CONVENTIONS
  • TREE SPECIES
  • GEOGRAPHY
  • PROCESSING
  • IMAGES OF CAMELLIA SINENSIS TEAS
  • GRADING
  • BLENDING
  • THE LEAF
  • WATER QUALITY AND TEMPERATURE
  • METHOD OF INFUSION
  • POPULAR INFUSION METHODS
  • TEAPOT TIPS
  • FILTER (STRAINER)
  • TYPES OF FILTER (STRAINER)
  • SERVING
  • TRADITIONS
  • FLORAL THEMES
  • GEOGRAPHIC THEMES: CHINA
  • GEOGRAPHIC THEMES: JAPAN
  • GEOGRAPHIC THEMES: INDIA
  • GEOGRAPHIC THEMES: ENGLAND
  • GEOGRAPHIC THEMES: TURKEY
  • GEOGRAPHIC THEMES: KENYA
  • TASTINGS
  • THE TEA CUP AND POT AS DECORATION
  • PAIRINGS
  • TEA PPAIRING SUGGESTIONS TABLE
  • FOOD COLORING AND DECORATION
  • FOLKLORE - TEA LEAVES AND GUESTS
  • MAKING A CULINARY MARK WITH TEA
  • TEA MORNING, NOON AND NIGHT
  • EQUIVALENCY CHARTS
  • TEA WATER TEMPERATURE CHART
  • BREAKFAST
  • LUNCH AND DINNER + SAVORY SNACKS
  • DESSERTS
  • The Cleanup

Tea Gastronomy

Simple And Memorable Entertainment Ideas
CTG Publishing

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

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Tea Gastronomy | Page 3

we shall not blame ourselves for making so much of the tea-cup.The outsider may indeed wonder at this seeming much ado about nothing. Okakura Kakuzo The Book of Tea . But when we consider how small after all the cup of human enjoyment is. What a tempest in a tea-cup! he will say. how soon overflowed with tears. how easily drained to the dregs in our quenchless thirst for infinity.

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 .

© 2011. 2013 Melanie Paquette-Widmann All rights reserved. or any information storage and retrieval system. without the prior written permission of the publisher. 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 .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. electronic or mechanical. No part of this publication may be reproduced or transmitted in any form or by any means. recording. including photocopy.

Okakura Kakuzo The Book of Tea . as it is a tender attempt to accomplish something possible in this impossible thing we know as life.Teaism. A worship of the Imperfect.

Okakura Kakuzo The Book of Tea .Teaism is the art of concealing beauty that you may discover it. of suggesting what you dare not reveal.

image by the author . preparation as well as flavor pairings in order to provide simple and memorable entertainment ideas. Dragon Well Tea Garden Hangzhou China .Introduction What inspired me to write this series? It was fueled by curiosity and the desire to demystify coffee and tea selection.

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. 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.Introduction Despite its popularity in western cultures. If you are not quite ready to explore the recipes. It seems they have been overlooked in appetizers. 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. tea seldom appears on the list of ingredients in recipes. Turkish black tea (çay) .coffee and tea -. The care taken by tea blenders to produce flavorful teas can easily rival the efforts of spice and herb manufacturers.image by jokerpro . Fun and fresh entertainment ideas await the reader. So it a curious thing that spices and herbs that are so readily available and flavorful -. please read on to discover some of the entertaining history and legends that are a joy to share.

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 .

The book of tea Tea Gastronomy | Page 14 . when he is insusceptible to the seriocomic interests of the personal drama. runs riot in the springtide of emancipated emotions.” Okakura Kakuzo.image by Nuno Silva “In our common parlance we speak of the man with no tea in him. Again we stigmatise the untamed aesthete who.Tea Macha latte . regardless of the mundane tragedy. as one with too much tea in him.

Legends and History Bodhidharma from Amoenitatum Exoticarum by Engelbert Kaempf Tea Gastronomy | Page 15 .

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.2 Evolution of Tea Drinking in China: Earliest known date .Cake or loose tea boiled as needed Tang Dynasty . This legend is repeated in many ways but in its simplest form. He tasted the leaves and it said that his spirits were renewed. ground and whipped in boiling water with a whisk Ming Dynasty to present day . When he awoke. Walsh 2 ibid 3 Science and civilization in China By Hsing-Tsung Huang 4 Green Tea By Nadine Taylor Tea Gastronomy | Page 16 .Cake tea. he walked to the same spot and found a tea tree in the place where his eyelids had fallen.Cake tea. its history and mystery By Joseph M. who lived from approximately 470AD to the early part of the 6th century.4 1 Tea. The next day.Fresh leaves boiled in water 1st century to Tang Dynasty . it can be told this way: the monk resolved to meditate for a prolonged period but fell asleep. he became so distraught that he took the extreme measure of cutting off his eyelids.Loose tea leaves infused in boiling water3 THE NAME The origin of the name tea is debatable. It is said that he enjoyed the drink so much that he shared this knowledge with his empire.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. roasted.Legends and History THE LEGEND OF THE PLANT A legend that is often repeated centers on a Buddhist monk. the Bodhidharma. ground and infused with boiling water Song Dynasty . Many sources indicate it is a derivative of t’e from the Xiamen (Amoy) dialect.

1135) 1 The Japanese way of tea by Sen Sōshitsu XV Tea Gastronomy | Page 17 . Part of “Literary Gathering” . The flowers. author of “The Classic of Tea”. food and tea seem to have inspired many literary works. The knowledge he imparted included a how-to guide in tea cultivation. drinking and storage.attributed to Emperor Huizong (1082 . roasting. His influence was far reaching and are reflected in the tea ceremonies of Japan. The images below are two sections of a painting credited to Emperor Huizong.Legends and History THE FIRST TEA PARTIES The rise in the popularity of tea drinking was fueled by the writings of Lu Yu.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. preparation.

his love of tea and for writing a “Treatise on Tea”.Legends and History Another type of tea party was a tea competition also known as a tea fight.Taipei Palace Museum 1 Exploring Asia Through Art from the Detroit Art Institute . fragrance. His treatise included a section on judging tea competitions which included evaluating the taste.1 Tea competition Song Dynasty .dia. and appearance of tea. Emperor Huizong was known for his artistic abilities.http://www.pdf Tea Gastronomy | Page 18 .org/exhibitions/ tao/resource_art/pdf/china_tea. These competitions were popularized by Emperor Huizong of the Song (Sung) Dynasty.

The roji was intended to break connection with the outside world. and to produce a fresh sensation conducive to the full enjoyment of aestheticism in the tea-room itself. the art of the tea ceremony was said to have been perfected.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.image by William Allum 1 The Book of Tea by Okakura Kakuzo 2 Japan and her people. Hartshorne 3 The Book of Tea by Okakura Kakuzo Tea Gastronomy | Page 19 . “The garden path which leads from the machiai to the tea-room signified the first stage of meditation. Vol 2 by Anna C.Legends and History THE FIRST TEA CEREMONIES OF JAPAN Japan popularized tea ceremonies in the 15th century through the efforts of Shogun Ashikaga-Voshinasa. begins with the garden path.”3 Japanese tea room . the first tea room was created by Rikyu (Senno-Soyeki) and . the passage into self-illumination. In the 16th century. who mirrored the powdered tea ceremonies of the Sung dynasty.with this tea room. according to Okakura Kakuzo.

cn/english/CAS-e/7596. 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.china.org. 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. David Butow Tea Gastronomy | Page 20 .Legends and History THE FIRST TEA HOUSES It is assumed that China was the birthplace of the tea house. Evidence of tea’s popularity is found in a tea tax imposed during Tang dynasty.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.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.

or else pickle broth. ladles. you will find The Old China Tea House which is famed for inspiring the famous Willow pattern. more luxurious versions seem to have existed during the Sung dynasty in Hangzhou: “In these places they always set out bouquets of fresh flowers. according to the season. and bowls were all of pure silver”. 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 . or other kinds of refrigerating liquor (stomach contracting liquor). England. Saucers. Shropshire.1 In the heart of Shanghai. It is one of the most recognizable patterns of pottery and was created centuries ago in 1780 by Thomas Turner of Caughley. tea of fritters and onions. and in hot weather wine of snow bubbles and apricot blossom. At the counter were sold Precious thunder tea.Legends and History In addition to simpler tea houses.image by Margo Harrison 1 Notes on Hangchow.2 Willow pattern on jug .

Garraway’s (Garway) Coffee House began selling tea in 1657.1 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. 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.

near the Temple Bar. Aubrey Rees The Grocery Trade. Twining Tea Gastronomy | Page 23 .” J. founded the business of a tea-dealer at Tom’s Coffee House. in the Strand. 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. and foreseeing the place it was likely to take in the commerce of the country. its History and Romance The Twinings in Three Centuries by R. recognized the growing importance of tea. and it flourishes in the Strand to this day. 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. “Thomas Twining.

I find that I travel far away from the business in hand as a consequence of following too closely those who discourse about it.Legends and History In time. a Member of Parliament. tea rooms sprung up across Europe and were used for socializing as well as quiet reflection. 15 July 1897 Tea Gastronomy | Page 24 . as is my habit. come back from the voyages upon which they have been sent. describes his use of the tea room: “In listening attentively.” Caricature of Mr CJ Darling QC MP Vanity Fair. Charles John Darling. That I may return to the point in issue I withdraw to the Tea Room and wait until my thoughts. to the debates. driven and scattered in all directions.

Legends and History THE LEGEND OF MONKEY TEA As a gateway into the discussion of tea transplantation. “The Jirohei Cherry Tree” which is said to come from Hirano.from The Repository of arts. literature. 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. These tea leaves produced a highly sought after tea. I invite you to take a small detour into the legend of the tea monkey. Combining the importance of the cherry tree and tea in one story makes this a compelling read. This legend is about monkeys plucking tea leaves from branches inaccessible to human harvesters. the tree and tea house owner. fashins and politics By Rudolph Ackermann Many interesting tea stories exist including a tragic story from Japan. Ukers Tea Gastronomy | Page 25 . commerce.1 Monkeys gathering tea leaves . Kyoto. the family and the samurai. Ill falls on the tea house. This area is famous for its cherry trees and the yearly festival. 1 All About Tea by William H. manufactures. The story is one of a samurai who cuts down the branch of a cherry tree and the life of Jirohei.

Sri Lanka (Ceylon) and India (Assam. Linnaeus received a plant in Uppsala in 1762 through the efforts of Captain Ekeberg and it flowered in 1765.4. where it fell overboard in a storm. where the cold is more intense than in Sweden. Osbeck brought a living tea-tree as far as the Cape of Good Hope. Kangra). encouraged attempts to propagate the tea plant in Europe. as it thrives at Pekin. the English botanical illustrator.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). Darjeeling.5fdc727f10d795b1c6e80007524. The shrub is not easily killed. otherwise it would have survived. though it often perishes from the heat of the sun in the voyage towards Europe.1 Carl Linnaeus. its history and mystery By Joseph M.2 John Ellis.nrm. was also encouraged to propagate the tea plant in England by Linnaeus. the legendary Swedish botanist who lived in the 18th century. I am very sure this plant would bear the open air in England. 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.se/researchandcollections/botany/ phanerogamicbotany/botanicalhistory/carlvonlinne.html 3 Through the fields with Linnæus: a chapter in Swedish history. Volume 2 By Florence Caddy Tea Gastronomy | Page 26 .”3 Image by Dmitri Mikitenko 1 Tea. Walsh 2 The Swedish Museum of Natural History http://www. Decades of failed attempts finally yielded success as new methods were attempted.

from Some additional observations on the method of preserving seeds by John Ellis Tea Gastronomy | Page 27 .Legends and History Methods of carrying seeds .

Shepard Tea Gastronomy | Page 28 .Legends and History Special report on tea-raising in South Carolina By Charles U.

php/Features/Some-Living-Dream-of-American-TeaProduction.from Tea from grower to consumer by A. a French botanist sent to the Unites States by the King of France.com/about-us/history.charlestonteaplantation.Legends and History Attempts to plant tea in the United States is said to have started in the 1700’s. Other tea producing regions include Alabama. Although Pinehurst closed. Oregon and Hawaii. Some credit Andre Michaux.aspx 3 http://www. Ibbetson 1 Home-grown tea By George Frederick Mitchell 2 http://www.3 Tea growing regions highlighted in black .2 This tea plantation is just one of many active tea farms currently producing tea in the United States.html Tea Gastronomy | Page 29 .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.com/index.worldteanews.map circa 1910 .

Image by TheBiggles Tea Gastronomy | Page 30 .Selection Market stall in Catalonia. Spain selling teas from around the world.

yellow. How does one select a tea? Key influences mirror many of those used in selecting coffee or a wine. Blossom and leaves of a Camellia sinensis plant .Selection Tea has been called the most inexpensive drink to be found on earth other than water. and include the tea plant. The focus of this section. green. pu-erh and oolong and black (aka red) teas. It is also said to be the drink most consumed worldwide. processing and blending. is on tea derived from the Camellia sinensis plant which includes white. The author acknowledges the definition of tea can be quite broad when considering the many caffeinated and herbal varieties. however. the geography.image by Apple’s Eye Studio Tea Gastronomy | Page 31 .

Yunnan. and/or locality (Keemun. Turkey . 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. Uji. green or black.image by evrenkalinbacak Tea Gastronomy | Page 32 . The tea packaging normally describes the tea as white. so do the master blenders of tea manufacturers as they apply their art to create uniquely flavored teas. matcha) grade (orange pekoe.Selection NAMING CONVENTIONS Tea selection can get quite complex. Earl Grey). Rize) Spices. Assam. These names result from the manufacturing process that the Camellia sinensis plant undergoes (see page 35). FOP) blend (genmai. In as much as each region will bring its own influence on the flavor of the tea. You may also see in the tea description or on the packaging.

there are strains such as the dai bai plant used in white tea production.) Kuntze from http://plants. Ione Kramer 3 The Botanical Society Edinburgh. particularly the size. 1870 Tea Gastronomy | Page 33 .2 The origin of the sinensis species is attributed to China and assamica to India.Selection TREE SPECIES White.3 In addition to the variety or strain. 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.1 In addition.usda.gov/java/Cla ssificationServlet?source=profile&symbol=CASI16&display=31 2 All the tea in China By Kit Boey Chow. The assamica plant is larger both in plant size and leaf size. geography also influences the price and availability of teas. The two varieties under this species are sinensis and assamica. The flavor also differs as the assamica variety is known to have a malty taste. The physical difference between the two plants is found in the leaf and bush.image by Lee Prince 1 Classification to Species Camellia sinensis (L. Assamica is mainly used for black tea and pu-erh production.

• 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. Tea flavor profiles can easily be found either on the packaging or from your local tea master. Regional soils. plant variety. Turkey . Although processing plays a large role in influencing the flavor of the tea.image by Emel Ernalbant Tea Gastronomy | Page 34 .Selection GEOGRAPHY The selection of tea based on geography shares the same considerations as for wine or coffee. Tea garden Black Sea. there are some general regional influences also that include: • malty flavor for Assam teas.

4% 4.5% 25.4% Nepal 16 0.1% Tanzania 32 0. 18 0.200 981 346 319 166 155 138 % TP 31.1% 3. Black tea with fruit and flowers .O.0% Sources: International Tea Committee.8% 9.5% Taiwan.1% Malawi 42 1.4% Rwanda 17 0.4% 4. Rep. F. Lichts and World Bank estimates.804 100.5% Iran. China 17 0.Image by Fedor Kondratenko Tea Gastronomy | Page 35 .6% Uganda 43 1.9% Bangladesh 59 1. Islam.Selection Tea Worldwide Production (TP) (000 metric tons) Country China India Kenya Sri Lanka Vietnam Turkey Indonesia 2008 Production 1.1% 8.4% Zimbabwe 8 0.8% Myanmar 19 0.4% Argentina 72 1.2% Other 63 1.6% Japan 93 2.7% World 3.

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. 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 . Paying a higher price for a tea makes sense if it is hard to find and requires a high degree of labor to produce. Tea Gastronomy | Page 36 . The increased labor for this tea includes the shading of the tea bushes prior to harvest.

Green tea leaves are dried to achieve yellow color.1 After harvesting. Change in leaf color becomes apparent at this stage. May include bruising the leaf. 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. Leaves are steamed or dried in a pan to the desired color and moisture content (slightly damp). pu-erh. The moisture content is set during this stage as the final preparation for sale. 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. In short it is the processing of the leaf which determines if a white. Pu-erh is not included in the table since it is a variation of a green or oolong tea that has been aged. or black tea will be created from the harvested leaves.Selection The first harvest (first flush) generally starts in early spring. oolong. yellow. the leaves are subjected to various processes (steps) in order to produce a specific type of tea. 1 The cultivation & manufacture of tea By Edward Money Tea Gastronomy | Page 37 . The steps used for creating a specific type of tea are shown in the table below. sometimes for years. green.

1 The Book of Tea By Kakuzō Okakura Tea Gastronomy | Page 38 . then came the powdered version with the Sung dynasty and finally loose tea was popularized during the Ming dynasty. or in a powdered format (matcha).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.Selection Panning tea at Dragon Well (Longjing) Tea Garden . Brick tea and/or cake tea was the first method. Refer to the grading section (page 42) for more information on this topic. or in a ball format (pearl tea). The final form of the tea can be rolled (loose tea). compressed (brick tea).1 All forms are available for purchase today.

Image by Kenneth Cheung Tea Gastronomy | Page 39 .Selection Green tea crop at Dragon Well (Longjing) Tea .

Selection IMAGES OF CAMELLIA SINENSIS TEAS Image by lunanaranja Tea Gastronomy | Page 40 .

Selection Image by lunanaranja Tea Gastronomy | Page 41 .

So Orange Pekoe tea is really just the location of the leaf at harvest. The first involves grading based on the stem location of the tea leaf at harvest and its wholeness. c) produces the finest tea and some tea manufacturers claim to only use these leaves in their tea production. These bud tea leaves are easily spotted by the slight silver hairs which you can see in the image on page 47. The aim of the grading is to identify the characteristics of a tea that sets it apart from other teas. Unfortunately. the leaf at location “b” above describes a grade name of “Orange Pekoe or OP”. The bud. You will find this trio called “two leaves and a bud”. It is argued that the newest growth (leaves a. 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. no global grading system exists. This section explains some of the main grading conventions used today. b. The second grading scheme focuses on the time of harvest. For example.Selection GRADING Grading of tea can be done in several ways. the unopened tea leaf. is used to create some of the finest teas. Tea Gastronomy | Page 42 .

Selection Grade naming conventions for tea leaves at harvest. Adapted from The cultivation & manufacture of tea By Edward Money Tea Gastronomy | Page 43 .

Selection The grades shown below should now be fairly clear. Tea packaging may or may not contain grading information. The second grade of tea is tencha. tea packaging may or may not contain grading information. however. Parliament Tea Gastronomy | Page 44 . Again. 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. Other wholeness grades are fannings (bits and pieces of tea) and dust. 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. Matcha tea (green powdered ceremony tea) is made from tencha. There is. Volume 122 By Great Britain. one last bit of information that you will need. A broken leaf will be given the assignment “B or Broken”. This explains why at times broken tea leaves can command higher prices than a full leaf tea. As mentioned in the opening of this section. the tea leaf is graded upon its wholeness as well as growth location on the stem. • • • • • • • • • 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. limited supply and the great care taken to produce it.2 From The Tea Industry by JC Kydd 1 Le Petit Futé Sri Lanka By Maïssa Benmiloud 2 Papers by command.

Selection New growth of tea leaves almost ready for harvest . On the other hand. The blend is kept consistent by a tea master who may sample anywhere from 200 to 1000 teas per day. The premium tea house may offers blends that reflect the season with very specific instructions on preparation including the type of water.1 Image by Virunja 1 Tea Blending by the UK Tea Council http://www. 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.tea. temperature and steeping time.co.uk/tea-processing-and-blending Tea Gastronomy | Page 45 .image by gillmar BLENDING Tea blending is an art that can set a tea house or manufacturer apart with its branded blend. 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.

Preparation Chinese teapots .image by Dmitriy Norov Tea Gastronomy | Page 46 .

Why is this important? All other things being equal.Image by Andrew Vasiliev Tea Gastronomy | Page 47 . As a general rule. Some tea comes in a loose or powder format while others come in tea bags. loose tea particles will infuse more evenly than if they are confined in a bag. 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. meaning full or cut leaves.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. Green tea . start with a teaspoon (2.5 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. Tea shops should be able to advise on the number of infusions and the amount of leaves (measured teaspoons) to use. Tea bags are made for convenience. regardless of the particle size.

the mountain spring is the best.Kakuzo Okakura.chart by the author Exceeding the infusion time can produce a bitter tasting tea. 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. The Book of Tea Tea steeping temperatures .” . the river water and the spring water come next in the order of excellence. 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.Preparation WATER QUALITY AND TEMPERATURE “According to him [Lu Yu].

steeping a tea too long can produce a bitter tasting infusion. 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. 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 . A lower brewing temperature can allow for the delicate flavors of an early season green tea leaf to emerge. the chart on the previous page gives some idea of ideal steeping temperatures by type of tea. temperature.Preparation Some teas are crafted for consistency of taste regardless of water quality and. to some extent. or a larger investment in a temperature controlled water kettle to help manage the brewing process. however. Of course. Also consider a small investment in a thermometer. These preparation guidelines are usually found on the tea packaging. Try not to dismiss a tea if it tastes bitter. Instead re-evaluate your brewing process before throwing away your investment.image by the author Tea Gastronomy | Page 49 . most require certain temperature levels in order to brew the perfect cup of tea.

China .2 1 Dr.Preparation Waterfall Lingui.htm Tea Gastronomy | Page 50 .org/coffee/brewing. China business guide 2 Coffee Research http://www. the type of water can influence the taste as the minerals in the water gently bring out the flavor of the tea.image by Haibo Bi Purists also control the type of water they use. “spring and rainwater in autumn are considered the perfect ingredients for brewing tea”. Tiger Tong Xiaohu.coffeeresearch.1 As with coffee. According to one source. Guilin.

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. 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. it has to somehow be added to the leaves to coax out the flavors.Preparation METHOD OF INFUSION After the water reaches an ideal temperature. nutrients and colors. bowls offer individual control over infusion strength Tea Gastronomy | Page 51 .

you can do so for under $50. porcelain.image by Chandra Menard Tea Gastronomy | Page 52 . How do you choose a method and how do you get started? The simplest method is a tea bag or strainer in a cup. 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. or glass. stoneware. Other methods of infusion include the teapot. ceramic (earthenware. Each choice of steeping method has its own advantages and disadvantages. drinking glass. metal. If you decide to use a teapot or press. The most important thing to remember is that loose tea leaves require room to infuse properly. 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. or bowl. Floral Chinese tea in glass teapot .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. tea press. The method may be made of paper. bone china).

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 .

rinse the teapot or glass with the hot kettle water. the oils from previous infusions are likely to mix causing an unintentional blend of the tea flavors. The fact is that these teapots. Why? This isn’t just a reason to encourage people to collect these works of art. Therefore. 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. interact with and retain the tea flavors (oils).Preparation TEAPOT TIPS Balancing the Tea and Teapot Temperature If you want to encourage even water temperature during the infusion. image by neo3721 Tea Gastronomy | Page 54 .

In other cases. picking the method and time to filter the leaves is your next step. you may want to filter the tea only after the infusion. What kind of filter should you chose? Many modern teapots come with filters.Preparation FILTER (STRAINER) Once you decide on the perfect pot or cup for the infusion. Since the filter can influence the taste. you will not need to filter (powdered tea). and they can simplify your decision. 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 . In some cases. Giving your tea leaves plenty of stretching room for their unfurling promotes a great tasting cup of tea.

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 .

The choice of cup can even differ by type of tea consumed reflecting the similarities between wine and tea. Opinions vary from culture to culture and even person to person as to how tea should be served. sight. Why people disagree is related to the role tea plays in a culture. 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. its hereditary memories to recall. Each preparation of the leaves has its individuality. The Book of Tea Tea Gastronomy | Page 57 . food. touch and smell. 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.” . 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. The choices of cup and manner of serving are numerous and a few of these will be covered very briefly in the upcoming pages. The upcoming section will introduce the reader to different themes that lend themselves well to entertaining. Ceremonial tea sets will also have cups to compliment the service. Tea can also stimulate thoughts and conversation as much as it has the potential to stimulate our physical senses of taste. as there are no rules for producing a Titian or a Sesson. “There is no single recipe for making the perfect tea. 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. How each culture approaches tea provides an insight into their underlying values. The truly beautiful must be always in it. Tea can provide a meditative distraction from the pressure of life. its own method of telling a story. music and the language of tea producing countries. Some tea ceremonies may even throw stones into the tea kettle to stimulate our sense of sound.Preparation SERVING The glass (cup) used to enjoy tea ranges in the same materials as the teapot used for the infusion. You will not need to be an expert in any specific culture or even the science of botany.Okakura Kakuzo.

Entertaining Image by EVRON Tea Gastronomy | Page 58 .

Photographs By szefei Not everyone is interested in tea ceremonies. At the heart of tea ceremony. In the Korean culture. These bubbles are considered lucky for the guests.Entertaining TRADITIONS Tea traditions exist in Eastern and Western cultures and can inspire entertainment ideas. China and Korea. however. For all these traditions. afternoons and evenings enjoying tea. Jennie Goldin. a Certified Tea Master. In this section. 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. 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. shared with the author some of the traditions of Japan. is the Tea Master’s expression of appreciation. my goal is to inspire the reader to incorporate some of the tea culture into mornings. How a culture serves tea can be a wonderful reflection of its values. 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 .

elder flower. hibiscus. fennel. some of which are found in the image below. rosebud. hibiscus. orange blossom. gunpowder tea. chamomile. Popular floral teas include chamomile. and lime tree flower . chrysanthemum.image by Elena Schweitzer Tea Gastronomy | Page 60 . apple. jasmin. rose petal. marigold flower. heather blossom. mallow flower. Pictured above: dry lavender. and lavender.Entertaining FLORAL THEMES Flowers have long been associated with tea. peppermint. The appreciation of flowers can be found as an adjunct to tea ceremonies and even as an integral part of the ceremony.

Dried flowers and dried fruit can be easily placed in bowls and sachets to perfume a room. The addition of flower water and essential oil can be added to enhance the floral arrangement or replace it. Heather in tea kettle .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.image by Michaela Stejskalova Tea Gastronomy | Page 61 .

you can provide special memento of the tea for your guests. Presenting the gift in inexpensive spice jars or decanters are just a few ways to package the gift. Cotton sachets. Image by terekhov igor Image by omers Tea Gastronomy | Page 62 .Entertaining For a special event. parchment paper or an envelope filled with the tea are other possibilities.

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 . Cold jasmine tea . Wedding favors can also be created from a unique blend.

Entertaining
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

Entertaining

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

Entertaining
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 .Entertaining Japanese dessert.image by jEssReika Dessert maki sushi .image by svry Tea Gastronomy | Page 67 . sakura (cherry blossom) mangu .

The country mainly produces black teas ranging in price and quality. 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.image by Eva Gruendemann Tea Gastronomy | Page 68 . Indian chai tea .

cardamom pods.image by Paul Cowan Tea Gastronomy | Page 69 . cloves. cinnamon and ginger root. Also keep Indian cuisine in mind for vegetarian entertainment choices. Chai tea ingredients can include fennel seeds.Entertaining Indian cuisine incorporates many spices in its culinary philosophy which can easily be found in chai tea recipes. Kadai paneer cheese curry in a cardamom gravy with naan bread and salad .

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.

the tea service is known as cream tea. 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. House special menu board . raisin scones with Devonshire cream. Typical menu items including cucumber finger sandwiches.image by Thinglass Tea Gastronomy | Page 71 . English inspired tea rooms can also be found in other geographic regions including North America.

gov. It is in the top ten tea producing countries worldwide and top tea consuming countries in the world.ttb. Pouring water to dilute the Turkish tea (çay) to taste .Entertaining GEOGRAPHIC THEMES: TURKEY A less well-known tea producing country is Turkey.5 glasses per person.tr/index.1 The country produces a black tea that is prepared in a concentrate and diluted to taste at serving.php?sayfa=245_milyon_ bardak_cay_ictik_dunya_lideri_olduk&d=en Tea Gastronomy | Page 72 . Tea (çay) is consumed in 95 percent of households and has a daily consumption rate of 3.image by Miroslava 1 Trabzon Exchange Commodity http://www.

turkishblue Tea Gastronomy | Page 73 . if you are looking for a country theme for your entertaining.image by oznuroz. Because of this. Turkey would be a good place to start. Some of the food may be oddly familiar to the reader with the simit resembling a bagel and yumurtalı ekmek resembling French toast.Entertaining The food of Turkey is diverse as it has been influenced by the Middle East and the Mediterranean. simit (bottom) . Turkish breakfast (top).

The tea receives this purple pigmentation from anthocyanins that also happens produce the reds and purples of Fall foliage.ncbi. 3.teaboard. One recent study took a comprehensive look at current research on its role in regulating cell survival.1 An interesting topic of conversation for a cocktail party might be the purple tea being developed by Kenyan tea researchers.or. black and green tea which receives its pigmentation from a manufacturing process.ke/news/2010/may2010_1. credit: Forest Service is an agency of the U. these tea leaves grow with a beautiful purple tint. Anthocyanin pigments (reds and purples) occur in the sap of cells. growth and differentiation.gov/pmc/articles/PMC2871133/ Tea Gastronomy | Page 74 . Plastids: A green leaf is green because of the presence of a group of pigments known as chlorophylls.2 Anatomy of a Leaf 1.Entertaining GEOGRAPHIC THEMES: KENYA Kenya is a top tea producing country. What is purple tea? Unlike white.S. 2. Carotenoid pigments (yellow and orange) are also found in plastids.nih. exporting its production of cut black tea to 38 countries worldwide.html 2 http://www. The UK imports approximately one third of the tea produced by Kenya.nlm. Anthocyanins are antioxidants with some research suggesting cardiovascular health benefits from this flavonoid pigmentation. Department of Agriculture 1 http://www.

English and French words within Swahili can surprise even your most intellectual guests. in Swahili Mimi translates to I. After all.magicalkenya.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.image by Larsek English Hello! Thank you Mother I I am Tea Coffee 1 http://www.com/index. Portuguese. German. Discovering native Persian. if you asked a guest to translate the word mama from Swahili and French. If you happen to share my nickname.Entertaining Photographs by the Tea Research Foundation of Kenya Kenya has a culturally diverse history that can easily be found in its language. Here are a few of my favorite translations1: Swahili Jambo! Asante Mama Mimi Nina Chai Kahawa A tea farm in Kenyan .

a small sample of tea leaves can make a wonderful low-cost parting gift for guests. of course.Lu Yu. 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. China: Correlation of drinkers’ perceptions to phytochemistry by Selena Ahmed. John Richard Stepp. The Classic of Tea A woman prepares tea for tasting . a small slurp of the tea. informally or formally. tasting events can offer much of the same enjoyment as a wine tasting event without the worry of guests becoming intoxicated. A formal tea tasting will involve evaluating the dry and infused (wet) tea leaves followed by. Tea tasting can be done in many ways.1 “Its goodness is a decision for the mouth to make” . Edward Kennelly Tea Gastronomy | Page 76 .Beijing. Charles M.Entertaining TASTINGS As with coffee. Uchenna Unachukwu. 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. In addition. China Chubykin Arkady 1 Pu-erh tea tasting in Yunnan. Peters.

Entertaining

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

Entertaining
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

Entertaining

The handmade glass samovar image by Alexey Nikolaew

Image By ksena2you
Tea Gastronomy | Page 79

pair well with salads and vegetable dishes. which tends to be bitter. making it an outstanding base for dressings. Although some might question green tea being paired with sweets. Green tea with matcha tea cake image by yize Tea Gastronomy | Page 80 . The reader can also understand the individual tea’s flavor profile from the packaging or the guidance of their tea shop.coffeeteagastronomy. Pairing the green tea. with something sweet balances the flavors. Another example are that roasted teas pair well with a smoked fish and roasted meat.com website. A chef of any experience level can safely pair the flavor of the tea with similar flavors. This book offers some pairings with additional ideas to be found on the www. Japanese tea ceremonies traditionally include something sweet to eat. Many green teas also have a strong vegetal flavor and. therefore.Entertaining PAIRINGS The numerous types of tea coupled with herbal varieties create an exponential amount of flavor pairings.

sodium chloride (salt) or citric acid (found in citrus).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.org/science/bittermain. blended with green ~ Sugar teas or even herbal teas. 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. Twig and Roasted Teas Examples of this class of tea are oolong and bancha (houjicha).htm Tea Gastronomy | Page 81 . Coffee Research Institute http://www.Entertaining TEA PPAIRING SUGGESTIONS TABLE Some of the same bitter characteristics of coffee are also found in tea. in general. blend of various ~ Milk black teas. Green Tea Green tea can include leaf or powdered tea (matcha). 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. The bitterness of a drink such as coffee or tea can be balanced with additives such as sucrose (sugar). Smoky Black Tea Lapsang souchong is an example of this class of tea. This class of tea is generally bitter in taste with a strong vegetal flavor. coffeeresearch. have milder flavors. White Tea This class of tea is the least processed type of tea and will.

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. oranges.Entertaining FOOD COLORING AND DECORATION Tea has long been used as a natural dye for a variety of applications including textiles and food. they should be thought of a natural food coloring. greens. Some of these colors are reds. 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. yellows. Green tea (matcha) and lemon pudding cake image by Lulu Durand Tea Gastronomy | Page 82 . and blues. useful in creating colorful dishes with the added benefits of the tea.

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. Loose Green Tea (small tea cups) and Lapsang Souchong Tea (background decanter) image by the author Tea Gastronomy | Page 83 . Mint Plant. 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. dining table or event. tea jars. tasting glasses or other other clear containers. Using tea and coffee cups for planting herbs can easily add accents to a room.

it is a woman who is coming. if short. the company will stay all night. the person coming is tall. if hard. 1896 Image by Cheryl Casey Tea Gastronomy | Page 84 .What they say in New England Lee and Shepard. If the grounds are left in the cup.TEA LEAVES AND GUESTS Tea Leaves in a Cup “When you find teagrounds floating in your cup.” . If the grounds are taken out and thrown under the table. If the grounds are long. know that you are going to have company. a man. the visitor will be short. If the grounds are soft.Entertaining FOLKLORE . the visitor will simply make a call.

. I hope they will enjoy not so much the teacup.Entertaining Image by V. Matthew Architecture is basically a container of something.Yoshio Taniguchi. J. but the tea. Architect Tea Gastronomy | Page 85 .

I will tell you what you are. je te dirai ce que tu es.Gastronomy “Sunday Tea” .Image by Fadi Tarawneh “Dis-moi ce que tu manges.” .Jean Anthelme Brillat-Savarin Tea Gastronomy | Page 86 .” “Tell me what you eat.

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. 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. chicken can sometimes be bland and a smoky tea or a Rooibos. Why has the West been slow in adopting tea as a flavor enhancer in recipes? Perhaps awareness will help build the demand. an herbal twig tea. 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. as a result. this author believes their adoption is sure to follow. This book is not meant to be medical advice. For example. This book is meant to provide culinary advice. so be it. paired with some cranberries can enhance any chicken recipe. Since awareness is an aim of this book. As the availability of teas in spice packs and recipes make their way into retail locations. If the benefits of the adoption of tea in your gastronomy leads to a long and happy life. We all know the important role that the herbs sage and mint play in the kitchen. Adapted by Melanie Paquette-Widmannfrom the Original work by Aquir Tea Gastronomy | Page 87 . at least in the West. It is hoped that it will be successful in awakening the West to the possibilities of tea as a culinary ingredient and.

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 .

All that is required is a little thought and an imagination. Additional recipes can be found at: http://www. Flavors can be broken down into four groups which are salty.com. The next pages include some measurement references followed by recipes. 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.Gastronomy As previously mentioned.image by Cozyta Tea Gastronomy | Page 89 .coffeeteagastronomy. This section is arranged to offer ideas so the reader can incorporate tea at some point during their day. you will be able to quickly combine tastes in your mind. sweet. Start thinking about how these work together and balance each other. bitter and sour. Cooking with tea and coffee stimulates my imagination and has become my pleasure and my passion. Chinese Tea Shop . These recipes do not require any particular training. Even meals taken through drive-thru windows or food trucks can be enhanced by tea. In time.

5 grams 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.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.

Gastronomy TEA WATER TEMPERATURE CHART Perfumed Green Tea Tea Gastronomy | Page 91 .

Gastronomy BREAKFAST Tea Gastronomy | Page 92 .

mixing each time: 1/3 of the flour. adding the remaining nuts and chocolate and insert into a preheated oven for 25 minutes at 350°F. Mix the butter and sugar together. Leave some of the nuts and chocolate for decoration.Gastronomy Green Tea. Original Recipe in French at: http://tabimobi. baking powder and green tea powder 3 times. 1/2 of the milk. Chop the nuts and chocolate and sprinkle with flour to keep the pieces from forming at the bottom of the dish. 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. then add the egg and mix once more. The butter. egg and milk should be left out to reach room temperature.com/2008/06/07/muffin-au-the-vert-chocolat-blanc-et-noix/ Tea Gastronomy | Page 93 . 1/3 of the flour with the nuts and chocolate. Place in the muffin tin. 1/2 of the milk. 1/3 of the flour. Add the following in this order.

Favorite pairing: olives with this woodsy Japanese tea.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. Variations: Other teas can be used and soy sauce and other additives can be added to the cold tea broth for additional flavor. Serve adding pepper and salt to taste. Tea Gastronomy | Page 94 .

dusting the egg with the lapsang souchong and tea combination.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. Tea Gastronomy | Page 95 . Bring a pan to a medium high heat. Once the egg is fully cooked. place a small amount of butter. place on a few leaves of spinach and serve on bread or alone. Dust the butter with the combination of lapsang souchong and salt.

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 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.

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. Spread on bread or crackers. Tea Gastronomy | Page 99 .

Gastronomy LUNCH AND DINNER + SAVORY SNACKS Tea Gastronomy | Page 100 .

Gastronomy Tea as Soup Bases Smoked Salmon. Smoked Salmon. *A green tea may work better with a soup with vegetables due to the strong vegetal flavor of unroasted green teas. lapsang souchong and salt to taste. vegetables and fish. Tea Gastronomy | Page 101 . vegetables and fish Place noodles. Bring tea and soy sauce to a boil and pour over noodles. vegetables and fish Bring tea and soy sauce to a boil and pour over noodles. Season with a mixture of sesame seeds. vegetables and fish in a small bowl. vegetables and fish. 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. 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
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

Gastronomy
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

Gastronomy
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

Stuff pitted olives with the mixture. Tea Gastronomy | Page 105 . 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.Gastronomy Goat Cheese.

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. Tea Gastronomy | Page 106 . Place cucumbers on bread. Sprinkle salt and tea mixture on cucumbers.

Tea Gastronomy | Page 107 .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.

Gastronomy Brie. Wasabi. Tea Gastronomy | Page 108 . 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.

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 . Goat Cheese.Gastronomy Green Tea.

Bring a pan to a medium high heat. place a bacon in the pan and cook thoroughly. 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. Add mushrooms to the bacon and cook for a minute longer. Tea Gastronomy | Page 110 . Top rice with lapsang souchong bacon and mushroom mixture.

Remove from heat. Add 2 teaspoons of wasabi Add 1 teaspoon of soy sauce Add enoki mushrooms Cook for a few minutes. Tea Gastronomy | Page 111 .Gastronomy Oolong Duck Cut one duck leg into small pieces. Plate mixture into a bowl. In a frying pan. Coat the duck pieces with oolong tea. Top with sesame seeds to taste. 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. top with vinaigrette and cracked pepper Tea Gastronomy | Page 113 . Salad: Cold noodles cut into small pieces 1 diced tomato 6 diced olives Combine in a bowl.

Tea Gastronomy | Page 114 . left: lapsang souchong and chili.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. Place the tea on a cracker to avoid touching the tea as you transfer to a serving plate. place your tea of choice lengthwise and then take the piece of goats cheese and roll it through the tea. right: camomile. On a piece of wax paper.5cm) wide. back: lapsang souchong and red pepper.

The mixture easily adheres to the dried fruit in the trail mix. Tea Gastronomy | Page 115 .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.

Gastronomy DESSERTS Amelia’s Earl Grey Cookies Tea Gastronomy | Page 116 .

com/ Tea Gastronomy | Page 117 .ztastylife.Gastronomy Amelia’s Earl Grey Cookies Photographs by Amelia Pane Schaffner blog: http://www.

Orange and White Chocolate Layer Cake Tea Gastronomy | Page 118 .Gastronomy Earl Grey Tea.

Lightly drizzle the layer with the chocolate sauce. 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. alternating between the orange and earl grey sauces. Orange and White Chocolate Layer Cake Chocolate Sauce Adapted from Ethan M.Gastronomy Earl Grey Tea. Take a small cookie cutter and push through the layers. Tea Gastronomy | Page 119 . With the backside of a spoon smooth the top layer adding additional sauce as needed.

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 .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. The mixture should thicken and reach a dense pudding texture. Spoon in serving dishes and refrigerate. Top with sugar or whipped cream as desired. place in a sauce pan and cook over a medium heat.

filling it about half way. Tea Gastronomy | Page 122 . Pour the green tea chocolate into the mold. Solidify by placing in the freezer for 20 minutes.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 the remaining part of the mold.

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. Place salted mixed nuts onto chocolate and let cool. Tea Gastronomy | Page 123 .

Some baking soda. 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.The Cleanup Tea and coffee have earned a reputation for staining everything from teeth to the kitchen sink. a soft cloth and a little effort can remove many of these household stains. Those pits and scratches can be created by abrasive cleaning tools.

These parts can be delicate and hard to reach. unglazed teapots and cups as well as mesh surfaces can be challenging to keep clean. 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. teapots and tea preparation tools may require regular hand cleaning. Challenges: double walled glass and meshed wire surfaces Image by Melanie Paquette Tea Gastronomy | Page 125 . 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.The Cleanup Tea kettles. Teapot spouts.

Tea Gastronomy | Page 126 .

Tea Gastronomy Simple And Memorable Entertainment Ideas CTG Publishing .

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