- Tea brewing tips
Types of tea
Tea producing countries
Health benefits of tea
- Tea in History
Recipes & Cocktails
Matcha Cake by M.Masahito
2 Eggs - Sugar (5.3oz) - Thick cream (2.8oz) - Yeast (0.07oz) - Butter (0.88oz) - Flour (4.05oz) - Grape-seed oil (0.88oz) - Matcha Fine Pastry (0.7-0.88oz) - Brown rum (0.88oz) (optional).
Salmon Tartar with Sencha Superieur
Salmon pavés (400g) - 2 limes - 2 lemons - 1 red onion - 1 cucumber - 1 coriander - cream (100g) - sugar (50g) - Sencha Superieur (35g)
Salmon tartar: Dice the salmon and the cucumber. Add salt, pepper and a pinch of sugar. Let it stew in the fridge with thinly sliced red onion, lime and lemon juice and a dash of olive oil.
Lemon zests: Cut the zests into very fine strips. Put them in a pot filled with cold water. When the water starts boiling, discard the water to avoid the bitterness of the lemons. Fill the pot with water, add the sugar and let it cook until the boil-off of the liquid (35-40min over low heat). The zest is well transparent now.
Green tea emulsion: boil the cream, add the tea, remove from the heat and let it infuse one minute. Taste and let it infuse more if you prefer a stonger aroma. Filter with a conical strainer and boil it again. Salt, add pepper and blend it in the mixer to get a light mousse.
Presentation: Arrange the tartar on a plate or a glass with the lemon zests and thin layers of radish. Add the tea emulsion on the top and the coriander.Cocktails