Tea

Wine’s Sober Sibling

TEA: WINE’S SOBER SIBLING

PREFACE INTRODUCTION

CHAPTER 1 CHAPTER 2 CHAPTER 3 CHAPTER 4 CHAPTER 5 CHAPTER 6 CHAPTER 7 CHAPTER 8 CHAPTER 9 CHAPTER 10 CHAPTER 11 CHAPTER 12 CHAPTER 13 APPENDIX

INTRODUCTION

In short

CHAPTER 1

Wine and tea

Test:

THE TERROIR OF TEA

Please do prepare each of the teas in exactly the same way to taste the variations between the terroirs. The difference in temperature, amount of tea or steeping time could cause the teas to not taste the same. You will notice that, just like the Cabernet Sauvignon in the previous example, the three of Tieguanyin while maintaining their own unique character because of the terroir.

THE NAMES OF TEA AND WINE

WHERE TO START

SOME OF THE SIBLINGS UP AND CLOSE

Examples of matching teas and wines

Tea varieties

Bai Hao Yin Zhen, Fujian, China;

WHITE TEA

CHINA

Torrontés Riojano, Calchaqui Valleys, N-Argentina;

Bai Mudan, Fujian, China; Roussanne, Central Coast, California, U.S.A.;

Yue Guang Bai, Yunnan, China; Viognier, Yarra Valley, Australia;

INDIA

Spicy White Darjeeling, India

Silvaner d’Alsace, trocken, Rheinhesssen, Germany;

White Whisper, Viognier, N-Rhône, France; KENIA

GREEN TEA

Anji Bai Cha, Sémillon, Bordeaux, France; CHINA

Long Jing, Melon de Bourgogne, Muscadet, Bourgogne, France;

GREEN TEA

Tea varieties

Bi Luo Chun, China;

Grape varieties

CHINA

Müller-Thurgau, Willamette Valley, W-Oregon, USA;

Tai Ping Hou Kui, Tai Ping County, Anhui Sauvignon Blanc, Marlborough, New Zealand;

Gunpowder, Aligoté, Burgundy, France;

JAPAN Grillo, Sicily, Italy;

Sencha, Melon de Bourgogne, Muscadet, Bourgogne, France;

Kamairicha, Grauburgunder, Baden-Württemberg, Germany;

Gyokuro, Cortese, Piedmont, N-Italy;

Flavor wheels

Ingredients for BBQ sauce wine vinegar ketchup

1 heaped tbsp brown sugar pinch of salt pinch of ground cayenne pepper or chili pepper

BBQ sauce Finish

MP

Optional

Replace the jackfruit with 600 g (21.30 oz) pig’s neck. Use the same marinade. Simmer the meat in the marinade, covered, for at least 5 hours either on the stove or in the slow cooker, or place in the oven at 95oC (203oF). The same teas are applicable.

* Earl grey black tea, scented, blend

The tea becomes fruitier, makes the food fresher, brighter.

** Assam black tea, India becomes creamy and sweet. deeper, enhanced.

*** Kamairicha green tea, Japan

The tea acquires nutty notes, becomes

Serves 4 - 6

2 large or 3 small lamb shanks olive oil for cooking

1 large red onion

6 cloves garlic

1 tbsp tomato paste

3 carrots

1 stalk celery 2 bay leaves

1 tbsp chopped rosemary

1 tbsp chopped thyme

1 tbsp Balsamic vinegar

1 tin ( 400 g or14.10 oz) peeled tomatoes, chopped vegetable stock

1 large celery root 10 yellow potatoes 8 shallots

3 red bell peppers 1 handful of Italian parley salt and pepper

MP

English breakfast black tea, blend

Meat Stew

Vegetables

PB

Optional

Replace the meat with 600 g (21.30 oz) jackfruit (see page 72 for instructions for the jackfruit). Add to the sauce and simmer for about 10 minutes.

Shu Pu-Erh (cooked) post-fermented tea, China

Ruby #18 black tea, Taiwan

Serves 4

neutral oil (rapeseed, 1 tbsp of butter 500 g (17.63 oz) beetroots salt and pepper

Sauce

4 tbsp mayonnaise

1 tbsp chopped tarragon zest of ½ orange salt and white pepper

Dressing for salad 3 tbsp good quality oil 1 tbsp white wine vinegar

1 tsp mustard salt and pepper

Salad

1 tsp sieved Matcha ½ cucumber mezclun lettuce samphire some very thin strips of orange rind

If there is no Matcha tea available: grind a tbsp of high quality Sencha or as possible in a mortar and pestle.

Sencha green tea, Japan

Beetroots Sauce Dressing

Fish Salad

Finish

roasted green tea, Japan

Jin Xuan #12 light oolong, Taiwan

Serves 4

Matcha tea butter

5g (0.17 oz) Matcha 100g (3.5 oz) soft, unsalted butter pinch salt

Dressing

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp Dijon mustard 1 tsp honey salt and black pepper

Salad 250g (8.75 oz) strawberries 300g (10.5 oz) thin asparagus tips, preferably white, or else green ½ a tbsp of neutral oil, like rapeseed or

12g (0.42 oz) whole unsalted hazelnuts 150g (5.25 oz) baby leaf spinach 75g (2.64 oz) rocket (arugula) leaves 75g (2.64 oz) lamb’s lettuce handful of tarragon

Hazelnuts

Tea butter Dressing

Asparagus Finish

Earl grey black tea, scented, blend, cold brew (see page 212).

Shu Pu-Erh (cooked), post-fermented tea, China

Jin Xuan #12 light oolong, Taiwan

Serves 6

Sorbet water

200 g (7.05 oz) granulated sugar 125 g (4.40 oz) cocoa powder ice cubes

Tea extract (optional) 10 g black tea (or 5 tea bags)

Meringues

3 egg whites pinch salt 100 g (3.5 oz) icing sugar

Fruit ripe red fruit to your liking: raspberries, strawberries some mint leaves

Note: this recipe needs start one day ahead.

Sorbet Tea-extract

Meringues

Finish Tea

Acknowledgments

Special thanks to: