{"id":19846,"date":"2014-10-30T11:24:23","date_gmt":"2014-10-30T10:24:23","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=19846"},"modified":"2014-10-30T11:24:23","modified_gmt":"2014-10-30T10:24:23","slug":"tea-gastronomy-dutch-school-tea-dilmah","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/tea-gastronomy-dutch-school-tea-dilmah\/","title":{"rendered":"Tea Gastronomy – The Dutch School of Tea by Dilmah"},"content":{"rendered":"

Tea is more than just a popular hot drink \u2013 its possibilities are in a constant evolution. You can combine tea with cheese, process it in dishes, cocktails or mocktails.<\/p>\n

School of Tea<\/h3>\n

The Sri Lankan family business Dilmah organized the first Dutch \u2018School of Tea\u2019 at the estate \u2018Duin & Kruidberg\u2019 in the Netherlands. During the lessons, the visitors were given information about the production process and types of tea (the white-, green-, Oolong and black tea) and the distinction of the teas based on the scent. Of course, the visitors also received detailed information on making a perfect cup of tea and masterclasses were given about pairing tea and food.<\/p>\n

Tea & Cheese Pairing by Betty Koster<\/h3>\n

Betty Koster, cheesemaker and owner of Fromagerie L’Amuse in Amsterdam, lets the audience experience how well tea and cheese go together. She presented cheeses from France, the Netherlands and Italy, which she combined with Natural Jasmine Green Tea and Ceylon Souchong Black Tea. Betty Koster has been experimenting with combining tea and cheese for years, we already wrote about it in 2011<\/a>.<\/p>\n

Tea Gastronomy by Jeroen van Oijen & Hidde de Brabander<\/h3>\n

During the \u2018School of Tea\u2019-program Chef Jeroen Van Oijen showed participants how to make a typical Dutch soup \u2018snert\u2019 (kind of pea soup) with Dilmah Ceylon Souchong as ingredient. The smoky taste – that in a normal \u2018snert\u2019 comes from the sausage – was in this case replaced by the smoky flavor of the tea. Chef Hidde de Brabander used the tea as sour-substitute in a dessert; sacher biscuit with bitter almond and sour pear. The vinegar was replaced by Japanese \u2018yuzu juice\u2019 and the water by a green tea. The dish was combined with a Ginger and Rose black tea.<\/p>\n

Tea Mixology by Robert Schinkel & Tess Posthumus<\/h3>\n

Bartender and tea sommelier Robert Schinkel created – along with award-winning bartender Tess Posthumus – a series of surprising tea cocktails such as Souchong Ceylon with Johnnie Walker, Jasmine Green Tea with tequilla and a cocktail of Earl Grey with Ketel One. As mocktail they presented a mix of French Rose & Vanilla tea with pear juice, ginger and fresh lime.<\/p>\n

Dilmah shows the potential of its teas<\/h3>\n

Recently we wrote about restaurant Vermeer who won the Dutch ticket to the final of the \u2018Global Real High Tea Challenge<\/a>\u2019, organized by Dilmah.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tea is more than just a popular hot drink \u2013 its possibilities are in a constant evolution. 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