Heaven of Tea

While catching up on some tea news, I came across an article, “Turn Over A New Leaf,” written by Mat Schaffer. Beyond sharing tea 101 insight from tea aficionado, George Jage, the article also offered a fabulous recipe from Cynthia Gold, tea sommelier at Boston Park Plaza Hotel and Towers.

Recipe: DARJEELING TEA VINAIGRETTE

1/3 c. rice vinegar
1 t. loose-leaf Darjeeling tea
1 T. honey
1 t. minced shallots
1 clove chopped garlic (optional)
1 T. chopped fresh herbs (thyme, sage and tarragon would be nice)
1/4 t. salt, or to taste
1/4 t. freshly ground black pepper, or to taste
1 c. vegetable oil

“In a small saucepan, bring the vinegar to a boil, add tea leaves and remove from heat. Let sit until cool, about 15 to 20 minutes, then strain into a large bowl, discarding leaves.

Add the honey, shallots, optional garlic, herbs, salt and pepper, and whisk well. Drizzle in oil while continuing to whisk. Alternately, combine tea-infused vinegar with all remaining ingredients in a blender. Use immediately, or store, refrigerated, in an airtight container for up to 5 days. This vinaigrette is nice with a salad featuring fruit, such as pear or fresh fig and blue cheese on baby greens.

Yield 1 1/4 cups vinaigrette.”

The tea used in this recipe, Darjeeling, is the perfect ingredient for such a flavorful vinaigrette due to its crisp, muscatel & slightly floral taste. It is considered to be a more delicate black tea. In fact, Darjeeling tea (grown and harvested in the Darjeeling region of India) is often called the “champagne of teas.”

Bon appétit, or as a like to say it, bon appétea!