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A Tea with Every Course

6 December 2016

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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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