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2018 Tea Industry trends

22 March 2018

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Here are few trends to watch in the coming year.

Matcha

 

Increasingly popular over the last few years, Matcha will undoubtedly continue to be popular for a while longer! It can be enjoyed in its traditional form, as a latte drink (hot or iced) or easily incorporated into pastries and other recipes. It is the best way to get a lot of tea’s powers in one dose.

Tisanes

More and more people are looking for both caffeine-free and local products: tisanes make a delicious choice. Unlike our tea selection, our herbal producers are all Canadian growers and herbalists, mostly from our own beautiful province. The ingredients for the blends are harvested by hand and dried using traditional methods that preserve their aromatic oils and benefits. A great way to relax and buy local!

Kombucha

If you haven’t heard the word “kombucha” in the past year, you must have been in a remote corner of the planet!

Originally from Asia, Kombucha is more than 2000 years old, but its large-scale popularity in the West is recent. This beverage of infused tea fermented with a specific mushroom culture in and is an excellent alternative to alcoholic beverages. In our stores on Émery St. and in Quebec City we offer several flavours of Lao Kombucha all made with our teas, either in bottles or on draught.

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Food pairings & cocktails

 

Tea alone is a simple and pure delight and often compared it to wine for their many parallels. In addition to teas classic pairings of chocolate, biscuits or desserts why not try a more innovative pairing with scotch, cheese or oysters. In recent years tea is increasingly a favourite ingredient for lovers of cocktail mixology.

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Tea: A Delicious Alternative for Late Evenings

10 February 2018

at 22:47 by Social

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If the stimulant, diuretic and antibacterial properties of tea have long been recognized by Chinese medicine, it is only recently that its benefits have been confirmed by modern science. However, there is no longer any doubt that its virtues contribute to our longevity by stimulating the functions of the heart, strengthening the immune system and preventing cell mutations.

Tea, in all its forms, is a healthy, delicious, and original alternatives, even for late evenings. Here are some suggestions from the Camellia Sinensis Tea House:

Tisanes

Discover a world of new fragrances and of different plants such as verbena, raspberry, nettle, wintergreen, hops, lavender, yarrow, and lemon balm as marvellous accompaniments to your late evenings.

White Teas

Clover honey, edible flowers, fresh walnuts, freshly cut grass, are aromas evoked in the sweet and velvety nuances of white teas. With a relatively low caffeine and tannin content, their refreshing infusion is perfect at any time of the day. A tea to enjoy peacefully, without food, to enjoy its finer subtleties and its soothing effect.

Rooibos

Rooibos (Aspalathus linearis) from the legume family took its name from the Afrikaans word ‘rooibosch’, meaning red-bush, from the deep red it turns toward the end of its life. Delicious with or without milk!

Iced Teas

Great to satisfy both your thirst and that of your guests! Whether you use a mixture already prepared or benefit from emptying your collection of bags of tea and adding fruits and spices, the procedure is simple. Just add cold water to your preparation at a dosage you would use for a hot infused tea, and allow it to infuse for 6 am to 12 hours in the refrigerator, then filter before tasting!

Mocktails

Camellia Sinensis will participate in Fondation Jean Lapointe’s 28 Days Sober Challenge and will donate $ 1 for every 50g of Shui Xian Lao Cong sold during the month of February.

Wuyi Sunrise

3 oz Shui Xian Lao Cong iced
1 oz fresh pressed clementine juice
1-2 oz soda water (to increase the volume)
A splash of Grenadine syrup

Enjoy!

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28 Days Sober : delicious alternatives!

30 January 2018

at 6:47 by Social

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The Jean Lapointe Foundation are organizing the ‘28 Days Sober‘ for the month of February and the Camellia Sinensis team are taking the challenge. Aside from not drinking alcohol for the month, participants pledge to raise funds for awareness and action against teenage substance abuse.

Camellia Sinensis will donate $ 1 for every 50g of Shui Xian Lao Cong sold during the month of February.

Too encourage solidarity for those joining us, we have compiled a selection of alternative and delicious beverages to enhance your more festive evenings this month. Cheers!

Mocktails

Wuyi Sunrise

3 oz Shui Xian Lao Cong iced *
1 oz fresh pressed clementine juice
1-2 oz soda water (to increase the volume)
A splash of Grenadine syrup

Labrador Cobbler by Patrice Plante (without alcohol)

90 ml (3 oz.) Cold infused Labrador tea
7 ml (0.24 oz) agave syrup
15 ml (0.5 oz) of lemon juice
Crushed ice
30 ml (1 oz) of sparkling water
Small fruits or seasonal herbs (for decoration)

 Feng Pine by Simon Faucher

1/2 tsp commercial pine tree jelly
2 tsp lemon juice
200 ml (7 oz) of Feng Huang Hong Cha  tea (or another fruity Chinese black tea, hot)
Pine tree branch (for garnish) (optional)

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Gourmet Pairings

Shui Xian Lao Cong + ‘Alfred Le Fermier’ cheese

In a normal (hot) infusion, Shui Xian Lao Cong is absolutely divine with ‘Alfred Le Fermier‘ cheese, a pressed Quebec cheese of raw cow’s milk. To savour this pairing, we suggest to first to taste the tea before taking a small bite of the cheese (brought to room temperature). With the cheese still in mouth, take another sip of warm tea. This will melt the cheese, bring out its creamy side and its slightly fruity notes. Delightful!

Shui Xian Lao Cong + Valrhona Manjari 64%

Prepare a regular teapot infusion and pair with Valrhona Manjari black chocolate 64% for a sublime combination. Tasting follows the same order: first a sip of tea, then a square of chocolate followed by a second sip that will melt the chocolate and unfold the fruity notes of Shui Xian Lao Cong and Valrhona Manjari. Delectable!

Kombucha

Originally from Asia, Kombucha is more than 2000 years old – but recently, its popularity increased in the West. This beverage made from fermented tea is an excellent alternative to alcoholic beverages. We now offer Lao Kombucha (made with our teas!) on draft or in bottles at our Émery and Québec stores!

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Fall Recipe: Pumpkin Chai Latte

20 October 2017

at 11:33 by Social

What better than a pumpkin chai latte to get all cosy and comfortable during the fall?
Here’s our easy recipe:

 

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Pumpkin Chai latte
2L portion

 

1. Infuse for 40 minutes, heavy boil:

  • 25g of Chai Camellia
  • 1L of water
  • 30g of sugar

2. Add the following ingredients and let simmer for 10 minutes :

  • 1L of soy milk
  • 1/4 pumpkin, slightly caramelized and peppered (or premixed pumpkin puree)

3. Enjoy :)

Summertime recipes

6 July 2017

at 10:13 by Social

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Perhaps tea is not the first drink that comes to mind to quench a Summer thirst but its versatility can makes it a choice beverage for all seasons. Try an iced-version of a matcha, chai latte, or even your favourite infusion with some basil, citrus, mint – the options are endless. You could even use up some of those older leaves that are hanging out in the back of the cupboard.

Here are a few Summertime recipes that the whole family will enjoy:

Matcha Shake

Ingredients

  • 750ml (3 cups) of cold, soya milk OR 2% cow’s milk
  • 250ml (1 cup) of cold water (or a mix of ice cubes and water)
  • 3 tsp Matcha Sora
  • 4 tsp Raw sugar (or 2 tsp for sweetened soy milk)

Preparation
Put all ingredients into an electric blender, or in a shaker
Blend/mix until Matcha has completely dissolved
Serve and enjoy!

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Iced chai latte

Ingredients

  • 500 ml (2 cups) water
  • 500 ml (2 cups) milk 3.25% or soya milk.
  • 4 tsp. chai Camellia spice/tea mix, or another
  • 4 tsp. teaspoon raw sugar

Preparation

  1. In a saucepan, bring water to a boil. Add the chai mixture to the boiling water and simmer for 5 minutes.
  2. Add milk and sugar and bring to a boil.
  3. Remove from heat, cover and let steep 5 minutes. Add sugar to taste. Filter to remove leaves and spices. Complete with a few ice cubes.
  4. Note: If you use sweetened soy milk, reduce the quantity of sugar to 2 tsp, to taste.

Homemade iced tea

ALL teas can be infused cold. It makes a great way to use up a your old reserves.

Preparation (4 cups)

  1. Use 4 teaspoons of your choice of tea.
  2. Pour 1 litre of cold water onto the leaves
  3. Add some flavour(orange, lime, spice, herbs etc.)
  4. Add 2 teaspoons of sugar
  5. Leave to infuse for at least 6 hours or leave mixture in the fridge overnight.

Tasty additions:
-Green Tea, mint and lime.
-Black Tea, orange and spice (cardamom, ginger, cinnamon etc)
-Wulong Tea, rose-petals, basil.

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Vodka iced tea cocktail

Ingredients

Preparation
Mix all ingredients in an Old Fashion glass with ice. Add a mint leave for decoration

*Mint syrup
Boil ½ cups of sugar with ¾ cups of water. Remove once sugar has completely dissolved. Add ¼ cups of finely chopped mint leves and infuse for 30 minutes. Filter.

Photo Credit : Christina Fayad, Art Director at  PUR vodka

 

Tea and Sugar Shack: Gourmet Pairings

26 March 2017

at 22:50 by Social

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Spring time in Quebec means longer days, softer weather and of course: sugar shacks – an artisanal tradition since the 19th century. With sugar season in full swing, our gourmet pairing specialist, Émilie Poissant, has created some tea/food pairings for your next sugar shack visit. You can also use these suggestions if you’re looking for inspiration when making a homemade menu.

First and foremost, when we think about sugar shack meals, we think of the obvious:  pea soup, omelets, maple ham, beans – basically, anything that combines salty and sweet.

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It’s no surprise that our first suggestion, which we find to be a great fit for these meals, are black teas. With such a wide variety to choose from, firstly, we’d like to suggest an Indian or African full-bodied black tea to pair with any salty/sweet meat dishes such as bacon or cretons.  There’s also the autumnal Darjeeling Jungpana DJ154 that comes to mind with its spicy and woodsy notes. You can also opt for a Rwandan Rukeri which offers a malted, barley sugar taste.

Staying in the black tea family, we can choose something less round and full-bodied to pair with softer foods such as eggs, beans or pea soup. We’d suggest a Nepalese black tea, such as an autumnal Jun Chiyabari J-215 with its rich and gourmet perfume, or a Chinese Jin Die with more of a mocha taste or even the Mi Xiang Hong Cha for it’ honey taste which outlines well the sweet side of meals.

When it comes to desert, whether it’s a maple syrup pie or a grand pere with maple syrup, we’d like to propose something a bit less obvious. The 2006 aged Chinese Liu Bao whose autumn, “fallen leaves” perfume complements well the thawing season scents as its sweet, syrup flavour will definitely take you by surprise. A match made in heaven! If you prefer pecan pie, we’d definitely suggest a Wulong with roasted notes such as the Bai Rui Xiang.

As a final digestive for your feast, we can’t think of anything better than a stronger Pu Er Shou, with hints of hummus, nuts and earth – a 2006 Bulang Shan, a 2005 Jingmai or a 2011 Menghai.

Tea & Chocolate: Our Pairing Recommendations

12 February 2017

at 22:21 by Social

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The rich and delicate pairings between the creaminess of chocolate and the aromas of teas are enough to seduce anyone. On Valentine’s Day, Émilie Poissant, our specialist in gourmet pairings, presents her recommendations.

How to taste chocolate with tea? The “sandwich” technique is used; first take a sip of tea, then bite a piece of chocolate, then follow with another mouthful of tea. This technique allows the chocolate to melt rapidly and evenly, in order to appreciate the respective flavours of the tea and the chocolate. For more intense chocolates, several sips of tea at the end of the tasting are recommended. It is also possible to melt the chocolate with the hot tea, which gives equally delicious results.

In the case of a fruity black chocolate with a medium cocoa percentage (Manjari 64% of Valrhona, Socconusco 66% of Chocolate Privilège) we choose a round, fruity, slightly malted tea, similar to the chocolate. Chinese black teas (Yunnan Da Ye, Zhenghe Hong Gong Fu, Feng Huang Hong Cha) or the more fruity and woody wulongs (Gaba Cha, Bai Hao).TIhese teas also accompany a chocolate with an olive oil ganache (for example, that of Geneviève Grandbois) with its fruity notes and its nutty finish.

For those fond of dark chocolates with nuts and dried fruits (Tanzanie 75% of Cacao Barry, Araguani 72% of Valrhona or Grand Noir 85% of Michel Cuizel), the pairings will be with the more woody and grilled wulongs (Shui Xian Lao Cong, Qi Lan Wuyi) to rival the bitterness of chocolate. Also worth trying in this case are earthy aged teas (Menghai 1992 or 2011, Haiwan 2005). All these teas are perfect with chocolate desserts such as a chocolate fondant cake, a tart or a brownie.

With a milk chocolate with a lower percentage of cocoa (Tanariva 33% of Valrhona, Ghana 40% of Cacao Barry), the combination will be pleasant with more full-bodied and malty black teas (Ceylan New Vithanakande, Darjeeling 2nd flush or autumnal) which pair particularly well with the sweet side of the chocolate. In the mouth, the blend of tea with milk chocolate creates the impression of an English tea.

White chocolate, pairs well with a lightly roasted wulong tea (Dong Ding Mr. Nen Yu or Mr. Chang – roasted in-house).

Finally, if you are a lover of caramel ganache chocolates with fleur de sel, Emily recommends the more vegetal, buttery and fruity aspects of the Taiwanese wulongs (Dong Ding by Mr. Chang or Shan Lin Xi) for a harmony of balance and sweetness, or a Japanese green tea (Sencha Fukamushi Kagoshima) for a more explosive pairing.

Intrigued by the gourmet pairings between teas and chocolates? Don’t miss our workshop: a captivating sensory experience in a convivial atmosphere. Chocolates of various terroirs, exceptional teas, rich and delicate pairings. (in French only)

Tea: from Aperitif to Dessert – A Valentine’s Menu

1 February 2017

at 22:44 by Social

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Tea’s story begins in the kitchen. Originally used as an herb, it is still used around the world to enhance the flavours of certain dishes. Here is a perfect menu to impress your loved one on Valentine’s Day!

APERITIF

Labrador Cobbler
By Patrice Plante, mixologist at Monsieur Cocktail

  • 90 ml (3 oz.) Cold infused Labrador tea (see recipe below)
  • 37 ml (1.25 oz) of pisco
  • 7 ml (0.24 oz) agave syrup
  • 15 ml (0.5 oz) of lemon juice
  • Crushed ice
  • 30 ml (1 oz) of sparkling water
  • Small fruits or seasonal herbs (for decoration)

1. Pour the Labrador tea, pisco, agave syrup and lemon juice in a Highball glass filled with crushed ice cubes.
2. Stir lightly with a long spoon and add sparkling water.
3. Decorate with berries or seasonal herbs.

Cold-Infused Labrador Tea

Put the water and tea in a sealed container. Stir well. Leave to infuse in the refrigerator for 48 hours to concentrate the flavours. Filter with a fine sieve.

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ENTRÉE
Carpaccio of Scallops with Marinated Celery and Shiitakes, with a Chinese White Tea broth
By Marc-André Jetté, Chef and owner of Hoogan and Beaufort

6 PORTIONS

Carpaccio

  • 600 g (1. lb) of fresh scallops, size u10, sliced
  • 3 Tbsp. Olive oil
  • Juice of half a lemon
  • 30g (1/4 cup) sliced almonds
  • 60g (1 cup) shiitakes, cut into thin strips
  • Marinated celery
  • 250 ml (1 cup) water
  • 1/2 cup (125 ml) white wine vinegar
  • 75 g (1/2 cup) sugar
  • 2 tsp. of salt
  • 1/2 Tbsp black pepper to taste
  • 1/2 Tbsp Coriander seeds
  • 1/2 Tbsp of fennel seeds
  • 1 star of anise
  • 1/2 Tbsp Mustard seeds
  • 1 sprig of thyme
  • 1 bay leaf
  • 220 g (2 cups) celery, thinly sliced

1. Put all the ingredients, except the celery, into a small saucepan and bring to the boil. Let simmer for 10 minutes.
2. Sieve to remove the spices, pour over the raw celery and allow to cool.

Fleur de sel

Cut the scallops into slices and place in a bowl. Add the olive oil, the lemon juice, the almonds, the shiitakes and the fleur de sel.

Broth

  • 500 ml (2 cups) water
  • 100 g (1 2/3 cup) shiitakes, cut into pieces
  • 2 tsp. Bai Hao Yin Zhen tea
  • Salt

In a small saucepan, bring the water to a boil. Put the mushrooms and tea into a bowl and pour on the boiling water. Cover with plastic wrap and let infuse for 5 min. Sieve and salt to taste.

Presentation

1. Put the marinated celery and some celery leaves or buds in the scallop carpaccio.
2. Sprinkle with warm white tea broth and savour.

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MAIN COURSE

Lobster Mackerel with Labrador Tea
By Arnaud Marchand, Chef Chez Boulay-Boreal Bistro

6 PORTIONS

‘Escabèche’

  • 4 mackerel fillets, 90 g (3 oz) each
  • 100 g (3 1/2 oz.) Unsliced pork bacon
  • 1 small onion, chopped
  • 1 diced carrot
  • 500 ml (2 cups) white wine
  • 60 ml (1/4 cup) white wine vinegar
  • 1/2 cup (125 ml) Labrador Tea
  • Salt and pepper

‘Sauce Vierge’ with honeysuckle

  • 1/2 stick of celery, diced
  • 1 bunch of chopped chives
  • 1 chopped shallot
  • 1/3 cup (80 ml) camerises or blackcurrants
  • 250 ml (1 cup) vegetable oil
  • 60 ml (1/4 cup) cider vinegar
  • Salt and pepper

‘Escabèche’

1. Place the mackerel fillets in an oiled baking dish.
2. Cut the bacon into small pieces and fry in a saucepan.
3. Add the onion and carrot to the pan and sweat for a few minutes.
4. Deglaze with white wine.
5. Add the vinegar, salt and pepper. Bring to a boil and add the Labrador tea.
Pour the hot concoction over the mackerel.
6. Marinate for 12 hours in refrigerator. Remove the twigs from the Labrador tea and serve.

‘Sauce Vierge’

1. Combine celery, chives, shallots and camerises.
2. Add the oil and vinegar without mixing. Salt and pepper.

Presentation

Serve the mackerels cold with its cooking juices with sauce vierge and garnish with honeysuckles. Serve with a bacon potato salad and a few bread croutons.

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DESSERT

Jellied Matcha Strawberries
By Charles-Antoine Crête, owner of the Montréal Plaza

8 pieces

  • 8 large strawberries
  • 3 sheets of gelatin
  • 250 ml (1 cup) cold water
  • 2 Tbsp Suisen Matcha powder

Wasabi Paste

1. Cut the strawberries in half and trim the sides of each piece so that it is flat on both sides. Set aside on a serving plate.
2. Put the gelatin sheets to soak in cold water. Set aside.
3. Heat water up to 65 ° C (150 ° F) and pour in the Matcha powder. Whisk well. Let stand until there is no more foam.
4. Squeeze the gelatine sheets to remove excess water and place them in the lukewarm, tea mixture. Whisk until gelatin is dissolved. Cool in an ice bath until the mixture thickens slightly.
5. Place a small amount of wasabi in the center of each half of strawberry, then quickly add one teaspoonful of jellied matcha over it. If the matcha jelly gets too hard, reheat it over a saucepan filled with boiling water to get the ideal consistency.
6. Refrigerate uncovered for 2 to 3 hours before serving.

Once all dishes are prepared add candlelight and a little Barry White and you are all set…

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Bai Rui Xiang: our pairing recommendations

9 January 2017

at 9:13 by Social

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One of the greatest favourites of the Camellia Sinensis team for the last 5 years, Bai Rui Xiang, has astonishing versatility. A worthy representative of the Rock Teas (Yan Cha), this wulong with delicately rolled leaves has only been slightly roasted, preserving a delicious vegetal and floral finesse. A tea of great depth, it can be an asset in many food pairings.

François Marchand, taster at Camellia Sinensis, suggests four ways to enjoy this incredibly versatile tea, with a fruity and honeyed finish.

In mocktail: Wuyi Sunrise (without alcohol)

3 oz Bai Rui Xiang iced *
1 oz fresh pressed clementine juice
1-2 oz soda water (to increase the volume)
A splash of Grenadine syrup

Serve on ice with decoration (pomegranate, orange peel).
* Infuse 12g of Bai Rui Xiang in 1 liter of cold water, for 12 hours in the refrigerator.

In cocktail: Wuyi Sunrise (alcoholic)

Like to add a little punch? Simply add 1 oz of your favourite rum to this mixture. We tested it with the spicy Quebec rum Chic Choc; amazing!

Paired with the cheese: ‘Alfred Le Fermier’

In a normal (hot) infusion, Bai Rui Xiang is absolutely divine with ‘Alfred Le Fermier‘ cheese, a pressed Quebec cheese of raw cow’s milk. To savour this pairing, we suggest to first to taste the tea before taking a small bite of the cheese (brought to room temperature). With the cheese still in mouth, take another sip of warm tea. This will melt the cheese, bring out its creamy side and its slightly fruity notes. Delightful!

Serving a cheese fondue? The perfect opportunity to surprise your guests with this delicious pairing, and a perfect option for those who don’t drink alcohol.

Paired with the chocolate: Valrhona Manjari 64%

Prepare a regular teapot infusion and pair with Valrhona Manjari black chocolate 64% for a sublime combination. Tasting follows the same order: first a sip of tea, then a square of chocolate followed by a second sip that will melt the chocolate and unfold the fruity notes of Bai Rui Xiang and Valrhona Manjari. Delectable!

A Tea with Every Course

6 December 2016

at 6:21 by Social

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The holidays mean so much planning ahead and coming up with a menu for your guests can be a challenge. To mix things up a little this year, why not try a few tea-based meals or even a cocktail? We have a few suggestions for tea-based recipes from entrée to dessert!

All cocktails and recipes come from the new edition of our classic book Thé : histoire, terroirs, saveurs

Photo credit: Mathieu Dupuis

 

COCKTAIL HOUR

Looking to impress the in-laws, welcome friends or simply snuggle up next to the fire ‘après-ski’– try a glass of ‘Feng Pine’. Cheers!

FENG PINE COCKTAIL by Simon Faucher

Ingredients

  • 45 ml (1 ½ oz) of Glenfiddich
  • 1/2 tsp commercial pine tree jelly
  • 2 tsp lemon juice
  • 200 ml (7 oz) of Feng Huang Hong Cha tea (or another fruity Chinese black tea, hot)
  • Pine tree branch (for garnish) (optional)

Mix ingredients together and serve with a decorative pine tree branch.

 

A PERFECT MEAL

Entrée : Oyster & Tea Pairing

Few can resist that classic combination of oysters and champagne so add a twist and try serving oysters and tea? Surprise your guests with this exquisite twist on tradition.

  • · Pairing 1 : Select Iodized, Salty oysters

(Examples: Luckylime, Blackberry Point, Malpeque Premium):

Combine with our Kabusecha Takamado

  • · Pairing 2: Select oily, more mineral Oysters ( Example: Rocky Bar)
    • Combine with a roasted Wulon such as  Mr. Nen Yu’s Dong Ding.

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Main meal : Wulong beef

From Chef Normand Laprise, owner of Toqué

4 SERVINGS

 

  • 2 pieces of sirloin beef, about 300g each (10 oz)
  • Salt & pepper, to taste
  • 2 tblsp of extra virgin olive oil
  • 3 tblsp of butter
  • 2/3 tblsp of extra butter (to complete the sauce)
  • 250 m (1 cup) of water
  • 2 tblsp of Wulong (use one of the of the following teas : Shui Xian, Mi Lan Xiang or Qi Lan Xiang)

 

1. Season the beef with the salt and pepper. Heat a pan on high until smoky. Add the oil and butter.

2. Put both sirloin pieces in the pan and cook each side until slightly browned, about 3 or 4 minutes, depending on thickness. Let the sirloin sit in a closed oven for 2 or 3 minutes to obtain desired colour. Remove the sirloins from the pan and set aside.

3. Remove all excess fat from the pan. Melt the additional butter until you get a light brown colour. Add water and scrape the pan to recuperate all the beef’s juices. Reduce heat by half and add the Wulong. Let infuse for 2 to 3 minutes and strain. Bring to boil once more and beat well.

4. Cut the sirloin pieces and serve with the wulong sauce

5. Serve with vegetable puree and seasoning onions.

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The dessert :  choco-chai served in tea bowls

From Josée di Stasio, authour, creator and host of the TV Show ‘À la di Stasio’ on Télé-Québec

6 TO 8 SERVINGS

  • · 250 ml (1 cup) of 10% cream or whole milk
  • · 4 tblsp of Camellia chai
  • · 4 tblsp of brown or white sugar
  • · 180 g (6 oz) of chocolate (50% – semisweet)
  • · 3 eggs

1. Mix the cream and chai and bring to a boil. Add the sugar and dissolve well.  Remove from the heat and let infuse for 15 minutes.

2. Chop the chocolate, ideally in a food processor or mixer.

3. Re-heat the chai infusion and strain.

4. Pour the hot chai in the food processor and mix until chocolate is fully melted. Add one egg at a time and mix for 30 to 60 seconds to emulsify the mix.

5. Serve in tea bowls or serving bowls (80ml or 1/3 of a cup).

6. Chill for a minimum of 2h before service with desired toppings.

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