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06 JULY 2020
Summer recipes...
Summer flavours concentrated into cool, refreshing recipes full of the complex aromas of tea. We invite you to try them, share them with your loved ones and join us in a toast to summer.
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75 ml peach juice
75 ml tonic water
Ice cubes to serve
Alternately, replace tonic water with gin or vodka.
1 c heavy 35% whipping cream, well chilled
1 c condensed milk, well chilled
3 tsp matcha
½ c Aegina pistachio nuts, shelled
1 pinch salt
Roast pistachios, let cool and roughly chop. Add salt and set aside. Whip cream until firm, add condensed milk and whip for another minute. Sift matcha and, using a spatula, fold into mixture along with chopped pistachios. Pour into air-tight container, place in freezer for 8-10 hours. Let stand at room temperature to soften 5-10 min before serving.
½ c full fat milk
2 tsp Mastiha Chai tea
3 scoops vanilla ice cream
½ tsp mastiha powder
Bring milk and mastiha powder to a boil. Remove from heat, add tea leaves. Let infuse for ½ hour. Strain and place in refrigerator until cool. Combine milk and ice cream in a blender and beat well. Add some milk or ice cream to reach desired consistency. Serve in tall glass.
For smoothie:
¼ avocado
¼ c coconut cream, chilled
½ c coconut milk, chilled
½ tsp matcha
1 tbsp cocoa nibs
1 tbsp maple syrup (optional)
1 pinch salt
For topping:
1tbsp coconut chips
1tbsp cocoa nibs
Beat all smoothie ingredients together in a blender until creamy. Serve in a glass, topped with coconut chips and cocoa nibs.
1 tsp Gyokuro Okumidori
800 g ripe tomatoes
1 tsp sugar
1 tsp salt
4 tbsp extra virgin olive oil
a few sprigs fresh thyme
2 tbsp fresh creamy goats’ cheese
Wash tomatoes, cut in quarters, roughly grate discarding skin. Place in shallow frying pan with sugar and let simmer until juice has totally evaporated. Remove from heat, add salt and olive oil. Mix well, let stand until cool and place in refrigerator for 1 hour. This should produce 200 – 300 ml sauce depending on tomatoes used.
Before serving, prepare 200 ml Gyokuro Okumidori according to instructions, strain and let stand until reaching room temperature. Add tea to sauce until obtaining desired consistency. We used 250 ml sauce for 200 ml tea.
Serve in a bowl with a tbsp. goats’ cheese, freshly chopped thyme and a drizzle of olive oil.
200 ml tsipouro without anise
8 g Cherry Orchard tea
or
8 g Jade Flower tea
Place tsipouro and tea leaves in a glass container. Cover and let steep at room temperature for 4-6 hours away from direct sunlight. After 4 hours check taste. If tea aromas are sufficient, strain and transfer into a bottle for keeping. Otherwise let steep some more, tasting every hour until reaching desired intensity.
Flavoured tsipouro can be enjoyed on ice or as an ingredient for various cocktails.
Lucy’s July
Ingredients:
½ tsp Vanilla tea75 ml peach juice
75 ml tonic water
Ice cubes to serve
Preparation:
Prepare 75 ml vanilla tea according to instructions, let cool. Mix with peach juice and tonic water. Pour into a tall glass filled with ice cubes.Alternately, replace tonic water with gin or vodka.
Pistachio matcha ice cream
Ingredients:
1 c heavy 35% whipping cream, well chilled
1 c condensed milk, well chilled
3 tsp matcha
½ c Aegina pistachio nuts, shelled
1 pinch salt
Preparation:
Roast pistachios, let cool and roughly chop. Add salt and set aside. Whip cream until firm, add condensed milk and whip for another minute. Sift matcha and, using a spatula, fold into mixture along with chopped pistachios. Pour into air-tight container, place in freezer for 8-10 hours. Let stand at room temperature to soften 5-10 min before serving.
Milkshake Mastiha Chai
Ingredients:
½ c full fat milk
2 tsp Mastiha Chai tea
3 scoops vanilla ice cream
½ tsp mastiha powder
Preparation:
Bring milk and mastiha powder to a boil. Remove from heat, add tea leaves. Let infuse for ½ hour. Strain and place in refrigerator until cool. Combine milk and ice cream in a blender and beat well. Add some milk or ice cream to reach desired consistency. Serve in tall glass.
Matcha coconut smoothie
Ingredients:
For smoothie:
¼ avocado
¼ c coconut cream, chilled
½ c coconut milk, chilled
½ tsp matcha
1 tbsp cocoa nibs
1 tbsp maple syrup (optional)
1 pinch salt
For topping:
1tbsp coconut chips
1tbsp cocoa nibs
Preparation:
Beat all smoothie ingredients together in a blender until creamy. Serve in a glass, topped with coconut chips and cocoa nibs.
Summer tomato soup with Gyokuro tea
Ingredients for 2 servings:
1 tsp Gyokuro Okumidori
800 g ripe tomatoes
1 tsp sugar
1 tsp salt
4 tbsp extra virgin olive oil
a few sprigs fresh thyme
2 tbsp fresh creamy goats’ cheese
Preparation:
Wash tomatoes, cut in quarters, roughly grate discarding skin. Place in shallow frying pan with sugar and let simmer until juice has totally evaporated. Remove from heat, add salt and olive oil. Mix well, let stand until cool and place in refrigerator for 1 hour. This should produce 200 – 300 ml sauce depending on tomatoes used.
Before serving, prepare 200 ml Gyokuro Okumidori according to instructions, strain and let stand until reaching room temperature. Add tea to sauce until obtaining desired consistency. We used 250 ml sauce for 200 ml tea.
Serve in a bowl with a tbsp. goats’ cheese, freshly chopped thyme and a drizzle of olive oil.
Summer tsipouro
200 ml tsipouro without anise
8 g Cherry Orchard tea
or
8 g Jade Flower tea
Preparation:
Place tsipouro and tea leaves in a glass container. Cover and let steep at room temperature for 4-6 hours away from direct sunlight. After 4 hours check taste. If tea aromas are sufficient, strain and transfer into a bottle for keeping. Otherwise let steep some more, tasting every hour until reaching desired intensity.
Flavoured tsipouro can be enjoyed on ice or as an ingredient for various cocktails.
