Saturday, December 16

Essence of Tea

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Tea is a product that is grown from the slopes of Limunu in Kenya to the far eastern nations like Japan, China, Vietnam and further east in Fiji and in the west to Turkey. Indi and Sri Lanka are also significant producers of tea. Tea is a universal product and a lot many housewives will tell you that the secret of making authentic chole is the addition of tea! In India the use of tea in cuisine is limited but in many other Asian cultures it goes much further from being just a beverage.

The practice of cooking with tea is as old as the history of tea. In China the cuisine makes use of tea as an ingredient in a number of ways. Dried tea leaves is used to stuff fish prior to steaming, or added to the smoking mix used to smoke duck and Chicken. Strong infusions are even used to braise a variety of dishes including greens.

 One of the dishes that can really galvanize your imagination and taste is Tea cooked eggs. In this the eggs are boiled in spiced infused tea and water resulting in a distinct marble appearance to the whites of the eggs. The trick to this is to slightly crack the egg shells a little time before the final step. The water will then seep through the cracked shell and the exposed whites will then be colored.

 Again tea is intrinsic to Japanese cuisine as well. In fact the first tea of the season often referred to as Shincha is often relished as a brewed cup. It can be invigorating. Tea has gone full circle and  all hotels and restaurants will serve you high grade tea.

Tea now has had further innovations and has left the cup behind. You can have the long island iced tea. Again bartenders will make potent combinations of scented teas with all kinds of drinks, so common in the most modern night clubs.

Times are changing and many Chefs and restaurants are experimenting with tea and coffee as ingredients of a lot many dishes. These are all revolutionary and certainly worth the effort. The taste can be lovely. Thus you do have tea scented rice, powdered green tea sprinkled over desserts and many green tea vinaigrettes. Certainly tea has come a long way and may be, it would be a good idea for you to get into the game as well.

Tea is a product that is grown from the slopes of Limunu in Kenya to the far eastern nations like Japan, China, Vietnam and further east in Fiji and in the west to Turkey. Indi and Sri Lanka are also significant producers of tea. Tea is a universal product and a lot many housewives will tell you that the secret of making authentic chole is the addition of tea! In India the use of tea in cuisine is limited but in many other Asian cultures it goes much further from being just a beverage.

The practice of cooking with tea is as old as the history of tea. In China the cuisine makes use of tea as an ingredient in a number of ways. Dried tea leaves is used to stuff fish prior to steaming, or added to the smoking mix used to smoke duck and Chicken. Strong infusions are even used to braise a variety of dishes including greens.

 One of the dishes that can really galvanize your imagination and taste is Tea cooked eggs. In this the eggs are boiled in spiced infused tea and water resulting in a distinct marble appearance to the whites of the eggs. The trick to this is to slightly crack the egg shells a little time before the final step. The water will then seep through the cracked shell and the exposed whites will then be colored.

 

Again tea is intrinsic to Japanese cuisine as well. In fact the first tea of the season often referred to as Shincha is often relished as a brewed cup. It can be invigorating. Tea has gone full circle and  all hotels and restaurants will serve you high grade tea.

Tea now has had further innovations and has left the cup behind. You can have the long island iced tea. Again bartenders will make potent combinations of scented teas with all kinds of drinks, so common in the most modern night clubs.

Times are changing and many Chefs and restaurants are experimenting with tea and coffee as ingredients of a lot many dishes. These are all revolutionary and certainly worth the effort. The taste can be lovely. Thus you do have tea scented rice, powdered green tea sprinkled over desserts and many green tea vinaigrettes. Certainly tea has come a long way and may be, it would be a good idea for you to get into the game as well.

 

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