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

Preparation Preheat the oven to 15°C. In a saucepan, heat the milk until it is simmering. Remove from the heat, then add the tea leaves to the milk and leave to infuse for five minutes. Strain. Whisk the eggs in a large bowl. Add the sugar and whisk vigorously for a further 3 minutes. Gently reheat the strained milk, add the ground almonds, then add the warm mixture to the whisked eggs. Mix well. Butter 6 small ramekins, fill with the cream, then place on a baking tray. Pour boiling water into

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.

Preparation Peel and mince the onion and garlic. Warm the olive oil in a frying pan. Add the onion, garlic, and thyme. Cook until the onions are transparent, approximately 3 minutes. Add the rice. Fry for a few minutes, stirring constantly, until the rice becomes transparent. Add the white wine. Once the rice has absorbed the wine, add a ladleful of stock. Stir. Once the stock is absorbed, add another ladleful, continuing until no stock remains. Sprinkle in the tea in the middle of this process.

Imperial Chai adds flavour to rice pudding, enhancing the sweetness of the milk and sugar with notes of cardamom, cinnamon and pink berries.

Preparation Heat 1/2 litre water to 9°C and infuse the 15g of Organic Imperial Chai for 4 minutes. Peel and cube the pears. Place the pears, sugar, 1g of Organic Imperial Chai and old rum in a saucepan. Add the tea liquor. Heat gently and cook until the pears are meltingly soft. Remove the tea. Leave to cool and place in the fridge.

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 Bring the cream to the boil in a small saucepan. Remove from the heat, add the tea and leave to infuse for 4 minutes. Place the honey and chocolate in a bowl, then slowly add the tea-flavoured cream, stirring with a wooden spatula. Heat in a bain marie until the mixture is smooth and glossy. Off the heat, add the butter in small pieces and mix gently. Line the base of a rectangular baking dish with baking parchment. Pour in the chocolate cream and chill in the fridge for 2 hours. Sli