How to use tea leaf for cocktails? Actually, it was an issue that i had been thinking for many years.
When I infused tea leaf in liquor at room temperature, it brings out the harshness of tea.
And when I infused at low temperature, it brings out the sweetness. But it also loses the aroma of tea .
I tried and failed many times in the end the answer was very simple.
This cocktail was completed like this.
Since then, I've been using a lot of different kind of tea leaf to my cocktails.
Awaban-cha is a type of lactic fermented tea.
This tea is made by kneading tea leaves, putting them in a tub, and fermenting them with lactic acid bacteria.
It has a unique sour taste and aroma, and I personally love fermented tea such as Awaban-cha, Goishi-cha, and Pu'er tea, so I often use it for cocktails.
I found the technique of making paprika consomme in a cookbook. It surprised me. I also used dried tomatoes to enhance the umami in my cocktail.
I think that it is a very good combination of the umami of vegetables and the sourness of Awaban-cha.
Snack is Neri-kiri, it is one of Wagashi. It is very easy to make, and also easy to arrange with other ingredients. Please try to make Wagashi.