Types of tea
- The tea plantation
- Tea growing countries
- History of tea
- Tea grades
- Tea ceremonies
- Our tea classes in NYC
- How to prepare tea
- Tea tasting
- Care of your teapot
- Books and Guides
- Our founder's blog
Cooking with tea
Cooking with tea is not just for food aficionados. Tea enhances the flavor of foods and is an excellent ingredient to use in the kitchen. For a sweet tooth, it’s delicious to add tea as an ingredient or pair it with cakes, financiers, truffles, mousses, and chocolate tarts. For savory dishes, it is perfect to pair with meats, rice, fish, and even olive oils. Tea contribute subtle aromas and add a flavorful new dimension to otherwise simple dishes. It is a great way to taste more tea throughout the day!
Delicious and simple, we have prepared recipes that combine French gastronomy with various flavors of teas from the world to create an exciting sensual and culinary experience.
Matcha Financiers, Jelly with Four Red Fruits Tea and Raspberry Mousse
Matcha, a Japanese green tea powder, is typically used for making tea at traditional tea ceremony. It is also an ideal ingredient to add to sweet and savory dishes to enhance a subtle flavor.
For best use, we recommend sifting Matcha with a tea strainer. It is important to use the right amount of Matcha powder to obtain sweet notes and fresh butter taste. Too much matcha will leave your financier with strong vegetal and bitter taste. Matcha has vivid green color, sweet vegetal and floral fragrances that enhance buttery flavor of cakes.
Serving Size: 4
1- Ingredients for financiers
In a large bowl, mix all ingredients together and set aside.
2- Ingredients for jelly with Four Red Fruits tea
* Bring the water and sugar to boil
3- Ingredients for raspberry mousse
* Bring the water and sugar to a boil until it becomes a syrup.
4- Pour the financier mix into the mold and bake for 8 minutes at 220°C/428°C.
Recipe with Grand Oolong Top Fancy: All Chocolate Tart
This recipe was devised by Sylvain Sendra, chef at the Itinéraires restaurant in Paris.
Serving Size: 4
Ingredients for the pastry:
Ingredients for the ganache filling:
Preparation for the pastry:
* Cream the butter and icing sugar;
* Add the egg, then the flour, cocoa powder and salt;
* Blend well to obtain a soft, smooth dough;
* Leave to chill for 1 to 2 hours.
Preparation for the ganache filling:
* Bring the cream and milk to the boil;
* Remove from the heat and infuse the tea in it: either 30g of tea for 4 minutes, or 100g of tea for just under a minute;
* Strain, then add the chocolate pieces;
* Whisk and add 2 leaves of gelatine that have been soaking in cold water.
* Chef’s tip: for a lighter ganache, add two egg whites whisked to peaks when the mixture is almost cool.
Preparation for the tart:
* Line a tart tin with the pastry and cover with baking parchment;
* Fill with rice, dried lentils or beans to prevent the pastry from rising;
* Bake blind on the bottom shelf of the oven for 15 minutes at 160°C-180°C;
* Remove from the oven. Remove the dried beans and baking parchment;
* Fill with the ganache and continue to cook in the oven with the heat turned off for 5 minutes
* Leave to cool at room temperature.
To accompany the tart
Serve with the same tea for a perfect pairing. The tea’s fruity, floral, honey and vanilla notes will soften and sweeten the intense cocoa flavour of the tart.
More tea recipes
This French-language book, which offers some 40 recipes featuring tea, is the product of a 6-year collaboration between L’Ecole du Thé and chef Sylvain Sendra from the Itinéraires restaurant in Paris. Chicken casserole with Sam Bodhi black tea from Sri Lanka, asparagus tarts with Long Jing green tea, and jasmine tea sorbet are just a few of the mouthwatering dishes you will find in the book.Iced tea tipsTea cocktails