Cooking and tea

Posted in Recipes by François-Xavier Delmas | Tags : , ,

Gradually, tea is coming out of its teapot: more and more chefs are using it as an ingredient in their cooking. First there was baking with matcha; now tea is making itself more at home in the kitchen as a flavouring for savoury dishes.

Tea is also served as an accompaniment to food, like here at Yam’Tcha, in Paris, where a pu erh is paired with a chicken dish, poularde de Bresse.

4 Comments by “Cooking and tea”

  • I didn’t know about the combination of pu-erh and chicken dish in Paris. If I had known last year when I visited Paris I would have tried it without a moment’s hesitation. The fact is that tea and cooking have been paired together by Japanese and Chinese for hundreds of years. For instance, I don’t know if you have ever tried the famous Chinese smoked duck or the traditional Japanese ochazuke (the tea soup). Even the Irish have a traditional recipe which involves tea cooking, the Irish bram brack. I have also written about this subject and I hope you don’t mind sharing my own article here, as you have opened the subject. I hope you enjoy it, if you have time to read it http://rivertea.com/blog/world-of-tea/the-secrets-of-tea-cooking/

  • François-Xavier Delmas is a passionate globetrotter. He’s been touring the world’s tea plantations for more than 20 years in search of the finest teas. As the founder of Le Palais des Thés, he believes that travelling is all about discovering world cultures. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, he invites you to follow his trips as well as share his experiences and emotions.

  • François-Xavier Delmas is a passionate globetrotter. He’s been touring the world’s tea plantations for more than 20 years in search of the finest teas. As the founder of Le Palais des Thés, he believes that travelling is all about discovering world cultures. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, he invites you to follow his trips as well as share his experiences and emotions.

  • I love cooking with tea, especially with matcha. More accurately, I love eating foods cooked with it; I prefer someone else do the actual cooking. I’ve actually spent the past two weeks scouring the web for matcha recipes and have compiled them in a post of 102 green tea powder recipes. Check it out: http://www.letsdrinktea.com/matcha-green-tea-recipes/

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François-Xavier Delmas is a passionate globetrotter. He’s been touring the world’s tea plantations for more than 20 years in search of the finest teas. As the founder of Le Palais des Thés, he believes that travelling is all about discovering world cultures. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, he invites you to follow his trips as well as share his experiences and emotions.

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