I hope you all enjoyed the segment with Robert Wemischner on www.blogtalkradio.com/teacast. For those who want the highlights…
1. Start with good quality tea. Fresh. Aromatic. Preferably loose leaf.
2. Add the leaves directly to the liquid (water, juice, cream, etc), perhaps a little stronger than you would if you were making a cup of tea.
3. Taste frequently
4. Remove the leaves with a strainer
5. Try incorporating tea with a variety of dishes, from baked sweet pastries, to cheese, to chocolate, to savory meats.
6. Start with lightly non-oxidized green tea for seafood, moving to heavier fully oxidized black teas for heartier, spicier dishes.
7. Don’t be afraid to try matcha and pu-erh as well.
You can also try some of the scented/blended teas you might also including jasmine green, earl grey, and lapsang souchong.
Look for Robert’s website, www.robertwemischner.com in the weeks ahead.
1 response so far ↓
Jason Witt // July 17, 2009 at 1:46 pm |
I’m wondering how one would add tea to cheese. I’m also wondering about cooking with Puer. I haven’t heard much about that yet. I’d like to see some recipes with it.