You probably noticed that tea is becoming the new premium coffee. More and more people are getting into the pleasures of a good cup of tea. A tea made with natural flavored tea loose leaves.
People are also cooking meals with tea. A couple weeks ago, a friend of mine prepared a refreshing cucumber and green pepper mousse with Lapsang Souchong, a black tea with a strong smoky flavor. It was delicious.
In 2006, the Kusmi tea importer for Canada recruited top chefs in Quebec to produce a cookbook filled with delicious dishes made with tea. I owned the cookbook, titled Du thé plein la toque, but I must omit that I still have to try a recipe. The Cream of zucchini with Zoubrovka Green Tea or the Cream of carrot and mango soup with Troika tea seem like a good introduction. You will find a few more recipes translated from the cookbook online.
Exploring Tea Blends
I enjoy a cup of Anastasia by Kusmi Tea. I finished my brunch meal yesterday with a nice cup of Anastasia and a decomposed lemon pie at La Fabrique. I created a small photo album with picture of my meal on AHWKV fan page on Facebook. I will write about this restaurant later this week.
Anastasia is a twist on Earl Grey tea that is a part of their exclusive Russian blends. Earl Grey is a Chinese black tea flavored with natural bergamot essence. Earl Grey with lemon is a common combination. Adding the orange blossom to the Earl Grey with lemon gives the edge to Anastasia.
Besides their exclusive Russian blends, the 140-year old Kusmi Tea produces the classic black teas and blends, a dozen green teas plus some herbal teas. If you like black teas, their Russian Evening is low on caffeine. Green teas are healthier and are rich in vitamin C. The Gunpowder green tea mixes well with fresh mint leaves to produce a Moroccan tea.