Tea can be sprinkled over food

There are endless ways to use tea in cooking. For example, why not sprinkle it over food like a spice? Here, the aromatic, toasted, delicately woody and fruity notes of Jejudo Grand Oolong Impérial bring an exotic touch and a hint of crunch to this delicious burrata cheese. Sprinkle the tea over it and leave it in some green olive oil in the fridge for a couple of days. Enjoy it the Italian way: not too cold, as you sometimes see it served, but at a temperature of 20° to 22°C. To accompany it, infuse the same Korean tea in water at room temperature for 30 minutes and serve in small glasses such as vodka glasses.


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Infusion time for first-flush Darjeelings

blog-26-03-2015

First-flush Darjeelings should be infused for between 3’30 and 4 minutes. The easiest way is to set your timer to 3’45. You have to be accurate when preparing this type of tea. If you want to retain a good balance between the aromatic bouquet, texture and flavour, you must stop the infusion in time. What you need is to give the aromas time to develop, while keeping the astringency and bitterness at a delicate level so they prolong the perception of aromas without overpowering them.


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The importance of water temperature

Some teas suffer from being infused in water that is too hot. On this subject, I’d like to tell you that you cannot make a good cup of tea if the water has been boiled, even if it is then left to cool down. In fact, when water boils, the oxygen evaporates, and the tea leaves need this oxygen during infusion to release all their flavours and aromas.


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Preparing tea requires precision

Preparing tea requires a certain amount of precision when it comes to professional tasting. If you are preparing to taste and compare a number of teas, it is essential that the infusion takes place in exactly the same conditions for them all.

So everything is done with attention: the water must be at the correct temperature, the recipients must be clean and of the same colour. The exact same quantity of leaves is placed into each pot, to the nearest tenth of a gram. Then the infusion can begin – timed, of course.


Posted in Professional tasting by François-Xavier Delmas | Tags : , ,

The author

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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