How to prepare sparkling tea
Sometimes, our team likes to think that they're scientists and try to test test certain mixes while at the office. While times they can be successful, other times.... a little less;)
Jean-François and François-Napoléon, manager and assistant manager of our Émery store, were curious about creating sparkling teas. They chose to infuse tea in Eska sparkling water, at room temperature, for an hour with a dosage of one teaspoon per cup of 250ml. A spectacular tasting experience for thrill seekers, as mineral water enhances the flavours by adding a salty side!
Here are the sparkling teas they created, and their thoughts:
- Feng Huang Hong Cha: with its dominant woody and strong fruity and exotic accents, it was a real revelation!
- Organic Bai Hao Jingmai: Surprising, with its hint of clove - worthy of a chai.
- Gyokuro Okabe: amplified by minerals, it evokes the saline and vegetal power of algae and oysters!
Do you dare to try?
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