Here are a few recipes you can create using our high quality products.
-Smokeless smocked salmon
-Jasmine tea cream
-Matcha vinaigrette garden salad
-Matcha, coconut and chia seeds popsicles
-Banana matcha smoothie
-1 1/2 oz Vodka
-3 oz of MysTea Tropical Fruit Concentrate
-Juice of a 1/2 lime
-3-4 ice cubes
Stir everything well and serve in a Martini-type glass
-1 1/2 oz of Gin
-4 oz of Cucumber and Melon or Crime de la Passion concentrate
-3 oz of Tonic Water
-1 C. cucumber
-1 lemon slice in quarters
-5 to 6 ice cubes
Stir everything well and serve in an elongated glass
-1 oz of dark rum
-3 oz MysTea Guava Black Tea Concentrate *
-1/2 slice of orange
-1 pinch of cloves
-1/3 of c. vanilla
Stir well. Frost the rim of the glass with sugar. Pour and enjoy!
-1 oz of Vodka (Pure vodka preferably)
-3 oz of MysTea Hot Mango green tea concentrate
-1 1/2 oz sparkling water
Serve in a martini glass with mango fusion bubbles
Smoked salmon (smokeless)
-150 g (1 cup) coarse sea salt
-100 g (3/4 cup) brown sugar
-7 g (1/4 cup) Lapsang Souchong smoked black tea
-1 fresh salmon fillet with the skin on
-In a bowl, put the salt and brown sugar and the Lapsang Souchong tea leaves, previously rinsed for a few seconds in boiling water to release the aromas.
-Place plastic wrap on work surface and sprinkle with a small amount of prepared brine. Place the salmon skin side down on this brine and spread the rest over the flesh of the fish. Fold the edges of the wrap so that everything is tightly closed.Put in the refrigerator for about 12 hours.
-Remove the salmon from its envelope and rinse with plenty of water. Pat dry well. Return the salmon fillet to the refrigerator.
-Slice when ready to serve and place on a serving platter
Source: Book of Taste Buds and Molecules by François Chartier and Stéphane Modat
Jasmine tea cream
For 6 to 8 people:
-3 teaspoon of jasmine tea pearls
-1 liter of whole milk (3.25%)
-2 whole eggs
-4 egg yolks
-50 g of sugar
Preparation of ingredients:
-Boil the milk and put the tea in it, cover and let steep for 5 minutes.
- Preheat the oven to 350 degrees
Preparation of creams:
-In a bowl, break the whole eggs and add the yolks and sugar. Mix the ingredients without beating them.
-Pour the milk into the tea through a colander and mix.
-Distribute the liquid in small jars and place the jars in a dish in a bain-marie. Bake for 15 minutes
-Take out the jars, the cream should still be shaky. Cool in a cool place.
Matcha, coconut and chia seeds popsicles
-2 to 3 teaspoons of MysTea matcha
-3 to 4 teaspoons of maple syrup
-1 teaspoon of vanilla extract
-2 cups of almond milk
-1 cup of coconut milk
-¼ cup of black chia seeds
-Place the matcha tea, maple syrup, vanilla, almond milk and coconut milk in an electric blender and blend on high speed for a few seconds.
-Pour the mixture into a large mason jar. Add the chia seeds, close the jar and shake vigorously. Let the mixture stand for 10 minutes before shaking vigorously a second time.
-Pour the mixture into the popsicle molds and freeze for 4 hours.
Banana matcha smoothie
-5 ml (1 tsp.) Powdered matcha green tea, flavored or not
-30 ml (2 tbsp.) Hot water
-1 ripe banana, cut into pieces
-1 diced apple
-1 cup of baby spinach
-125 ml (½ cup) of plain Greek yogurt 0% m. g.
-125 ml (½ cup) of milk
-In a bowl, dissolve the tea in the hot water.
-In a blender, reduce all the ingredients together until you get a smoothie consistency. Serve immediately.
Matcha vinaigrette garden salad
-3 teaspoon of Matcha green tea
-Salt and pepper
-1 tablespoon of mustard
-6 tablespoons of rice vinegar
-1 cup of sunflower oil
-In a bowl, combine the salt, pepper and mustard.
-Incorporate the Matcha tea powder with a whisk.
-Add the vinegar gradually, whisking the mixture.
-Add the oil, continuing to whisk vigorously.
-Cut vegetables / chicken to taste
-Pour the vinaigrette over the salad
-Mix everything and enjoy!