Preparation Preheat the oven to 18 °C (35 °F). Warm the milk in a small saucepan. Steep one tablespoon of tea in the warm milk for 6 minutes. Strain. Melt the butter in the double boiler, then let cool. In a large bowl, beat the eggs and sugar together until foamy. Pour the milk over the egg mixture. Add a pinch of salt, then the flour, baking powder, and melted butter. Using a mortar or rolling pin, crush the remaining tea into a coarse powder. Add the powdered tea to the batter and mix unt

As a dark tea with an umami taste, Pu Erh adds wintery, woodland and mushroom notes to the eggs.

Ochazuke (from ocha, meaning "tea" and zuke, meaning "to submerge") means "to clean one's bowl" in Japanese. It also refers to the traditional custom of finishing a meal by pouring infused tea over leftover rice. This simple recipe is very popular in Japan, and can be used to bring out the vegetal and very mildly salty taste of Sencha Ariake.

Preparation Allow the almond paste to warm to room temperature, then mix with the eggs and orange zest. Beat the egg white to form soft peaks, then add the caster sugar. Fold in with the almond paste mixture. Sift the flour, cornflour, baking powder, grated coconut and ground tea into the mixture, then add the melted butter. Mix. Put in a baking dish and bake at 17°C (375°F) for 15-2 minutes. Cool, then cut into pieces.

Preparation1. The pastry cream In a large mixing bowl, combine the 3 egg yolks and the sugar. Add the cornflour. Heat the milk to 9°C / 195°F and steep the 1 g of tea for 5 minutes, then remove the tea. Split the vanilla bean in half lengthwise, then add to the milk and bring to a boil. Pour the milk over the egg + sugar mixture while stirring vigorously. Put the mixture back into the saucepan over low heat and slowly bring to a boil. Stir often until the pastry cream thickens, then pour it

Some teas are powerful enough to thoroughly flavour meat or poultry if inserted into the ingredient, subtly adding its flavour to the entire dish.

PreparationThe cream Place the goat’s cheese in a small mixing bowl. Pour the cream and Bao Zhong tea leaves into the bowl. Beat quickly using a hand blender. Season with a pinch of fleur de sel. Place in the fridge. Peel and wash the carrots and beetroot. Wash the fennel bulbs. Cut into sticks and serve with the Bao Zhong dip. The balls Scoop out some fresh goat’s cheese (approx. 1 g) using a spoon. Roll into a small ball between the palms of your hands.Pour the tea leaves into a small pla

Coconut, dried fruit, cornflakes... Composed in the spirit of our Golden harvest creation, this cereal bar is an encounter between the deliciousness of coconut rock and the crunchiness of sand roses. A real ally for breakfasts as well as the tastiest snacks!

Preparation In a bowl, mix the Turmeric Matcha with the water. Set aside. In another bowl, mix the flour, egg, one spoon of olive oil, soy sauce and Turmeric Matcha. Peel the onion and chop finely, then chop the cabbage finely, removing the thick stems. Chop the green part of the spring onion to garnish. In a small pan, soften the cabbage and onion in a slug of olive oil. Slice the ham finely and add to the Matcha, along with the cooked cabbage and onion. Mix. Transfer the mixture to a hot pan w

Preparation Preheat the oven to 18°C / 356°F. Place the cream and tea in a saucepan. Bring to the boil, then remove from the heat and allow to infuse for 4 minutes. Remove the tea and leave to cool. In a large bowl, cream the eggs and sugar. Add the flavored cream and flour to the bowl, and mix until smooth. Grease an oven-proof dish with butter. Peel and dice the apples and place them in the dish, then cover them with the mixture. Crush the speculoos type biscuits. Scatter the crushed biscui

Preparation Blend the Organic Cocoa Matcha, almond milk and sugar. Add the ground almonds. Set aside. Roughly chop the almonds. Set aside. Cut the strawberries in half or into quarters, depending on their size. Chop the dark chocolate into small pieces. Pour the Organic Cocoa Matcha blend into a bowl. Sprinkle with the strawberries, dried berries, almonds and chocolate.

Preparation1. Preparing the bouillon Peel the vegetables and cut into thin strips. Heat the olive oil in a frying pan and sauté the vegetables over a low heat without browning. Add the white wine. Bring to the boil, add the water and bring back to the boil. Remove from heat, cover and leave to infuse for 3 minutes with the kombu. Add the mirin and rice vinegar. Prepare the tea by steeping for 3 minutes at 95 °C. Combine the bouillon and steeped tea (2/3 bouillon to 1/3 tea). Add the zest and

Preparation1. The cream of cauliflower soup Wash the cauliflower and remove the florets. Place 1 g of tea in a tea filter. Melt 15 g of butter in a large saucepan and gently sauté the cauliflower florets until golden brown. Add the salt. Cover with 75 ml of milk and 25 ml of water and bring to the boil. Lower the heat and add the tea filter. Leave to infuse for 1 minutes. Remove the tea and continue to cook for approx. 12 minutes. The cauliflower should be soft. Mix the cauliflower in the b

Preparation1. The apples Halve the apples and remove the cores. Place cut side up on a baking tray. Bake at 18°C for 3 minutes. 2. The tea-flavoured cream In a saucepan, heat the milk gently to 7°C (use a thermometer if you have one). Remove from the heat and add the tea leaves. Leave to infuse for 4 minutes, then strain. Beat the egg yolks and sugar together until the mixture is pale and fluffy. Bring the milk to the boil, then add slowly to the egg/sugar mixture while beating vigorously.

By Anne Desplancke