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.
+ Kusmi Tea Canadian importer
+ Kusmi Tea US importer
+ Get directions to Restaurant La Fabrique p 514.544.5038
3609 Saint-Denis Street, Montreal, Quebec, Canada, H2X 3L6
Nathalie RivardApril 13, 2009 at 20:47
I have the cookbook and recipes are good.
My favorite recipe with tea is : Smoked salmon gravlax in a Lapsang Souchond crust.
The recipe is in French: http://aladistasio.telequebec.tv/recettes/recette.aspx?id=525
Here is one from the NY Times with almost the same ingredients and this one is in English: http://www.nytimes.com/2008/09/14/magazine/14food-recipes-t-002.html?ref=magazine
Line AtallahApril 13, 2009 at 23:36
I colored my easter eggs this year with tea. I blended tea with food colouring for less vibrant and more subtle colour gradients. They looked gorgeous.
Also, it seems the eggs were infused with tea flavour. Delicious!
I highly recomment to all tea lovers to try Pu Ehr tea. The ceremony of drinking Pu Ehr is quite relaxing and pleasurable.