Why TEA is more versatile than you thinkBrea CarteJohn Lawson has recently added a tea smoked trout dish to his menu
Tea isn't simply confined to the morning cuppa; in fact a number of the nation's top chefs are opting to include it in their sweet and savoury dishes, as well as beverages.
Hospitality spoke with three tea advocates to uncover why they have chosen to embrace tea, as well as the techniques they employ to create the perfect tea flavourings.
Tea: the benefitsJared Ingersoll, the former owner of Danks Street Depot and now pop-up king, is a fan of tea because of its flavour profile.
"Tea has a wonderful depth and qualities that make it really appealing to include in many dishes, and it is a very easy ingredient to use," he says.
Ceylon tea smoked trout tostadas by Peter Kuruvita
Chef, restaurateur, TV presenter and cookbook author Peter Kuruvita agrees tea can add great flavour to a dish, and he says it is also extremely versatile.
"Chefs are always looking for new ingredients and I feel that tea is the next ingredient - we love it for its flavour, but also for its natural ability to be used as a tenderiser as well as impairing colour and flavour to a dish."
John Lawson of Crown Melbourne's No.8 by John Lawson is a tea enthusiast for a number of reasons, however its flavour that tops his list.
"Aside from the amazing health claims made by different types of tea, ranging from lowering cholesterol to weight loss, the greatest benefit is the flavour," he says.
"Tea provides a subtle hint of flavour with a distinct aroma that can rarely be achieved by any other single ingredient."
Tips for incorporating tea into a dishIngersoll tends to incorporate tea into his dishes in either a liquid form or as a crumb or garnish. "One of my favourite ways to use tea is as a cold infusion - from there I often go on to reduce it further into a concentrate to get incredible flavour and true integrity from the tea.
"Another quirky way to incorporate the herb is to simply dry roast and use it as a crumb/garnish - the sky really is the limit," he adds.
While he says there are no rules when it comes to using tea, Ingersoll advises chefs avoid one practice in particular. "My only word of caution is to beware of long extraction times with hot infusions, as this tends to release bitter notes."
Ingersoll prefers to work with single origin varieties; however he says most types are suitable for use in food.
"All types of tea are really adaptable, so much so that every time I realise a rule or structure I am already considering the exceptions to it," he says.
Kuruvita believes imagination and experience are important when it comes to working with tea, and advises chefs begin with the basics.
"I would suggest that chefs start off by matching and pairing their food with a basic black tea and then move towards other flavours.
"A little bit of investigation will show that tea and food have had a very close relationship for a long time, and now with modern techniques the options are only limited by chefs' creativity. Two classic examples are Earl Grey and chocolate along with green tea and seafood," he adds.
Kuruvita explains the brewing process is a little different to when one makes a cup of tea in the morning. "My suggestion is to brew the tea longer and stronger than if you were using it as a beverage, and then to try it - if it is too strong then back it off. Try infusing the tea into water and using it to steam food over."
Peter Kuruvita's Mexican donuts with Earl Grey tea anglaise
Kuruvita works with a range of different tea varieties, however in each instance he opts for Dilmah branded tea - a decision he's made for two primary reasons.
"The tea is from Sri Lanka and Sri Lanka only, meaning that it is garden fresh when it arrives. A lot of tea companies buy their tea from all over the world and then blend it in Europe.
"My other reason is that the Ceylon teas are insecticide free and are all single origin, the tea is picked and packed by the Sri Lankans and all of the profits flows directly back to the country. The tea is ethically produced with the health and wellbeing of the worker as a priority."
Lawson includes tea in sweet and savoury dishes, and he uses it in different ways depending on the time of year.
"Currently on the menu at No.8 we have a tea smoked trout with Jasmine. This adds a fresh, spring-time flavour to the dish and keeps it light. In winter I add green tea spices to an apricot crumble and serve it with brandy cream to intensify the flavour and enhance the aroma."
Lawson is a fan of the smoking technique in particular. "I tea smoke the ingredients of the dish, especially when cooking with fish or delicate meats such as pigeon. Another option is tea-infusing dishes using a broth which creates a more intense, prominent flavour," he explains.
The chef is open to using different types of tea, a decision that tends to be determined by the type of dish he is going to create.
Tea and beverages"Each type of tea has its benefits. Green tea is the healthiest option and is best for a subtle introduction of flavour.
"For dishes that require a more aromatic approach, I always prefer Jasmine as it's more scented and isn't featured enough on the menu. The strongest tea to cook with is Earl Grey, as it contains citrus notes in the fragrance which I love pairing with fish, especially in summer," Lawson says.
"Black teas such as Darjeerling can be paired with egg dishes to complement its robust flavour and high tannis," he adds.
Ingersoll explains tea can be used to create great tasting alcoholic beverages. "Tea is awesome for creating excellent and really simple cocktails.
"Again, cold infusions are my preference and I use them as you would any bitter/instrigent beverage. Use it as you would a background flavour to give depth to the drink as a whole," he advises.
On the other hand, Kuruvita believes alcoholic tea-infused beverages can be quite difficult and time-consuming to make.
"The tea needs to steep for a long time to cold infuse, but if you rapid infuse via a cream gun it is a lot quicker.
"Hot infusions work the same as food, but be careful of the strength of the alcohol diffusing the tea flavour. Once the cocktail or mocktail is made, ensure the ice you use is either frozen berries if the drink is fruit based or make ice from the tea in the drink so you can enjoy the flavour of tea for the whole drink without dilution," he explains.
"One of our favourites at No.8 is to infuse a small amount of white tea into a gin and tonic, complete with a serving of house smoked salmon and crème fraiche," adds Lawson.
Not a trend, but here to stayIngersoll sees tea gastronomy as an emerging trend, and predicts it will continue to gain traction. "I have found great inspiration in the versatility of tea and enjoy experimenting with the many ways it can be used," he says.
"It will be interesting to see the practice develop over the coming years. In the future, I see tea being more fully integrated into everyday food from casual through to fine dining."
Kuruvita explains the practice is not a trend and that tea has been included in food for a long time. "High tea has been around for a long time as has cooking with tea - it is a great ingredient which can be substituted for mainstream ingredients."
Lawson agrees, and says the use of tea in food is more of a tradition than a trend. "The use of tea in cooking has been around for centuries.
"I see chefs continuing to smoke, infuse and keep tea on the menu and continuing to utilise its aromas and flavours throughout all seasonal menus," he adds.
Courtesy: hospitalitymagazine.com - See more at:
http://www.dailynews.lk/?q=features/why-tea-more-versatile-you-think#sthash.auupUKvN.dpuf