I visit Asiate because it’s calm and beautiful….and Chef Angie always incorporates surprising elements of tea into her menu.
The “tea dish” this season is turbot with jasmine tea and leek jam. Mushroom consommé is poured tableside (from a teapot). And don’t forget to add white truffles, heehee.
This was the turbot + teapot dish from summer…all those herbs! Paired with heirloom tomatoes, capers, and baby squid.
And remember tea-roasted beets from the lunch menu? Orange and yellow beets roasted on a bed of chai tea and plated with labne and crispy maitakes. Super smokey.
P.S. Not a tea-related dish, but one I wish would stay permanently on the menu: uni, ahi, and ikura ^-^
Established in 2005, International Tea Day brings awareness to the tea workers’ contributions to the tea world and their working conditions. It has been observed annually on December 15. However, starting in 2020 it will take place on May 21. But, how exactly should one recognize it? Well, if you’re a business owner I would steer away from using this day as just another marketing opportunity. As someone in the marketing industry, I wanted to offer some other options that businesses, tea related or not, can take into consideration if they would like to honour International Tea Day.
I’ve been updating a spreadsheet on pu’erh prices on release for the past few years in order to get an idea of tea being offered to western consumers and any possible trends. The well-known popular narrative is that fresh pu’erh prices have gone up and this certainly seems true in the data. Last year the prices looked about the same as the previous year. And when and how much the price has gone up depends on how we look at this and there’s a handful of different ways to look at the data and options available (I do three here).