All about tea
Recipes
Application of tea in gastronomy
Dry tea is used in cold and hot Chinese cuisine in meals with meat and venison and also as a spice for vegetables, fish, rice and molluscs. In Burma fresh tea leaves are eaten like lettuce while in Tibet tea soup is prepared from them. In China and Thailand pickled tea enjoy popularity. It is served as an addition to meat and fish meals. Ice-creams from the Land of the Rising Sun owe its beautiful colour to green tea. In Burma the culmination of every meal is a refreshing dessert from specially marinated tea.
The Chinese and Burmese season their dishes with tea combined with garlic. It is well known that while preparing tea infusion, garlic flavour should be avoided (even indoors), because it spoils the aroma of the beverage. However, thanks to this combination Far Eastern spices gain peculiar spicy scent. Dry leaves are used as spices for meat and venison meals and also for seasoning vegetables, rice, fish and molluscs.
Tea extract, especially from fresh green leaves, is used for preserveing half-finished food products because it is a substance which prevents rotting. It is also possible to dye food products green, yellow and brown using tea. On the Continent the confectioners aromatize sweet meals, jams, jellies and sorbets with tea syrups, and the secret of tea cakes are raisins soaked in tea infusion. Famous French chocolate ganaches owe its unique taste to the combination of Earl Grey tea and jasmine flower. Tea is a wonderful base for preparing different alcohol drinks. The best known are punch and grog.
When to use the appropriate kind of tea?
Dry tea is used in cold and hot Chinese cuisine in meals with meat and venison and also as a spice for vegetables, fish, rice and molluscs. In Burma fresh tea leaves are eaten like lettuce while in Tibet tea soup is prepared from them. In China and Thailand pickled tea enjoy popularity. It is served as an addition to meat and fish meals. Ice-creams from the Land of the Rising Sun owe its beautiful colour to green tea. In Burma the culmination of every meal is a refreshing dessert from specially marinated tea.
The Chinese and Burmese season their dishes with tea combined with garlic. It is well known that while preparing tea infusion, garlic flavour should be avoided (even indoors), because it spoils the aroma of the beverage. However, thanks to this combination Far Eastern spices gain peculiar spicy scent. Dry leaves are used as spices for meat and venison meals and also for seasoning vegetables, rice, fish and molluscs.
Tea extract, especially from fresh green leaves, is used for preserveing half-finished food products because it is a substance which prevents rotting. It is also possible to dye food products green, yellow and brown using tea. On the Continent the confectioners aromatize sweet meals, jams, jellies and sorbets with tea syrups, and the secret of tea cakes are raisins soaked in tea infusion. Famous French chocolate ganaches owe its unique taste to the combination of Earl Grey tea and jasmine flower. Tea is a wonderful base for preparing different alcohol drinks. The best known are punch and grog.
When to use the appropriate kind of tea?
Tea and the served meals should complement one other. The Chinese serve snacks with jasmine-flavoured green teas which additionally quench thirst very effectively. When it comes to English substantial breakfasts as well as traditional fish and chips, it is simply necessary to serve them with a cup of strong black tea. Japanese sushi and sashimi should also be served with tea, preferably the green one.
Polska wersja