teainspireddilmah-blog

[teainspireddilmah-blog]

Everyone loves a nice warm cuppa Chai. If you haven't tried Chai yet then we've just the thing to help you; just click on the link below to take you to Chai Heaven. Do let us know which one you enjoyed the most - http://bit.ly/Dilmah_ChaiRecipes

[teainspireddilmah-blog]

Under the concept of ‘Dilmah Real High Tea’ and the theme of ‘Perfect Pairing’, at the Camellia Epicurean dinner on the second night of the Dilmah Partner Conference this dessert was created by Dilmah Global Real High Tea Challenge winner Laurent Loudeac from the Museum Art Hotel in New Zealand, incorporating Dilmah Meda Watte tea. The Meda Watte Single Region Ceylon Mulled Tea was paired to perfection with Poire Belle-helene - the baby pear gently mingling with cloves, honey, and ginger which give the impression of a fruit cake. The tea has enough body to withstand the richness of the desserts and this warm tea will help to gently wash out the chocolate sweetness,making each sip and bite memorable. You can buy the Meda Watte tea here at -http://bit.ly/DilmahShop_MedaWatte

[teainspireddilmah-blog]

Peter Kuruvita demonstrated how tea mixology and tea gastronomy can produce a unique experience in dining, on day one at Dilmah School of Tea, with his spread of tea inspired cuisine served at dinner. Some of the dishes included Rice paper hand rolls with Dilmah English Breakfast dipping sauce and seafood salad with Dilmah Blueberry and Pomegranate dressing and a range of tea inspired desserts.

[teainspireddilmah-blog]

Tea, healing and health are a natural combination. For the main course at the Camellia Epicurean at Dilmah Global Partner Conference 2016, barramundi which was steamed to keep the purity of the flavours. Hence it blended well with the rest of the components; Green tea with Jasmine Flowers is perfect to lightly enhance the flavours of the fish. This is a simple yet elegant dish featuring the fine flavours of both the tea and fish, showing how green tea and seafood are a marriage made in heaven. This #teainspired dish was prepared by Chef Peter Kuruvita specially for the dinner - Camellia Epicurean.

[teainspireddilmah-blog]

A different spin on tea, chai has grown in popularity over the years. We have been able to put together a variety of delicious recipes to try out and enjoy including this one! - Find the recipe here: http://bit.ly/Beverage_ChaiSpeculatte

[teainspireddilmah-blog]

This much-loved dessert is not as sinful as you would think it to be. With a touch of green tea, achieve a fine balance in your treats so as to enjoy yourself and be mindful at the same time. Find the recipe of this delicious treat here -http://bit.ly/Recipe_ChocolatePattyCakes

[teainspireddilmah-blog]

‪#‎teainspired‬ cuisine is a true gastronomical delight, especially when it includes garden fresh, single origin tea. Here, we introduce you to our Green Tea Pancakes with Duck recipe by Adele Llewellyn, who made use of our Dilmah Green Tea teabags for the pancake. Find this delicious recipe here athttp://bit.ly/Recipe_GreenTeaPancakeswithDuck

[teainspireddilmah-blog]

A recipe by Usmarini binti Amril and Yam An Nie, Shangri-La Hotel, Kuala Lumpur – National Winner Dilmah RHT Challenge Malaysia 2014, this unique concoction makes use of 5 fantastic spices for its full result. http://bit.ly/Recipe-Smoked-Five-Spices-Duck-on-Mantou 

[teainspireddilmah-blog]

Isn't there a better way to express your love than with standard roses and chocolate? At Dilmah, we think our valentine’s chai is the way to capture your better half's heart. ‪#‎LoversofTea‬ Find the recipe at;http://bit.ly/Recipe-Valentines-Chai

[teainspireddilmah-blog]

The name of the Chinese New Year cake, Nian Gao, sounds like the words " going upwards", which implies social progress. By eating this cake, it is believed that one is certain to be rewarded with a higher status in the coming year. Its circular shape symbolises eternal friendship; its sticky texture suggests faithful support through thick and thin, and its sweetness indicates a sweet life. Dilmah t-series Rose with French vanilla Tea makes a straightforward match that mirrors the aromas in Nian Gao. If served unsweetened the tea plays up the sweet flavours of the cake. http://bit.ly/Recipe-Rose-with-French-Vanilla-Tea-Nian-Gao

[teainspireddilmah-blog]

Chocolate cake should always be a cause for celebration, and today we celebrate it as a special day all on its own. Try a slice with our Moroccan Mint Green Tea for a flavour explosion!

[teainspireddilmah-blog]

Throughout history, tea has been enjoyed with food. In tea producing countries such as China, Japan and India, the cuisine and various varieties of teas have even evolved together. http://bit.ly/Recipe-Mango-Strawberry-StickyRice

[teainspireddilmah-blog]

A recipe by Ng Wai Kee & Ernest Wong from Island Shangri-La, Hong Kong, this dish incorporates tea sourced from the famed Nuwara Eliya region, known for its bright colour and light refreshing taste.http://bit.ly/Recipe-CroustillantKouign-AmannMilleFeuilles

[teainspireddilmah-blog]

Tea was discovered more than 4500 years ago. Throughout history, tea has been enjoyed with food. In tea producing countries such as China, Japan and India, the cuisine and various varieties of tea have even evolved together. Here's a recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa, with their take on Tuna Fish Cakes bit.ly/Recipe-Tuna-Fish-cakes

[teainspireddilmah-blog]

Dilmah Lychee with rose and almond makes a great option in the utilisation of tea as an aromatic. Portuguese egg tart with snow fungus infused with Lychee with rose and almonds by Peter Kuruvita Find the Recipe on: http://bit.ly/Recipe-Portuguese-egg-tart

[teainspireddilmah-blog]

The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Non-Alcoholic Cocktail’ with the most inspired use of tea within the principles of mixology, in a non-alcoholic cocktail, at the Dilmah Real High Tea Global Challenge, was awarded to Team Stamford Plaza Brisbane fromAustralia for their tea affogato using Dilmah Yata Watte Tea

[teainspireddilmah-blog]

Did you know that 'fermentation' (or oxidation) is a chemical reaction absolutely necessary for the production of black tea? It is during this process that the green leaf is converted to black tea.