Andes Ventures

The #PaletteForYourPalate Tea Entrée Andes Ventures is Tealeaves ICON and Executive Chef Diego Oka’s creation, inspired by TEALEAVES Organic English Breakfast + Pantone 285C + Mood: Bold.

Notes from Diego Oka, Executive Chef at Mandarin Oriental, Miami:


“We created umami with the Organic English Breakfast tea as foam, then formed 'earth' and 'dirt' with Mexican blue corn tortilla.”

 

“We created umami with the Organic English Breakfast tea as foam, then formed ‘earth’ and ‘dirt’ with Mexican blue corn tortilla. Add in blue crab and a salad of fava beans and piquillo peppers. Then dress it all in Peruvian Aji Amarillo sauce— bold.”



Andes Ventures Entrée

INGREDIENTS
  • TEALEAVES Organic English Breakfast Tea Foam (see recipe below)
  • 3 oz. Purple Potato Causa (see recipe below)
  • 2 oz. Avocado Tartare (see recipe below)
  • 2 oz. King Crab Meat
  • 2 oz. Avocado Aioli (see recipe below)
  • 1 oz. Huancaina Sauce (see recipe below)
  • 2 Cherry Tomato, Quartered
  • 1 Quail Egg, Cooked
  • 1/10 oz. Green Oil
  • 1/2 oz. Kale, Fried
  • 1 Tbsp. Purple Corn Tortilla, Powdered
  • Micro Greens
STEPS
  1. Place 2 causa cylinders on a plate.

  2. Layer avocado tartare, king crab mix, avocado aioli, and ¼ of tomato cherry on top of causa.

  3. Garnish with fried kale and ¼ quail egg.

  4. Add huancaina sauce on each side of the cylinder.

  5. Add Tealeaves Organic English Breakfast blue foam on top.

  6. Finish by carefully placing purple corn tortilla powder, green oil and micro greens.

  7. Enjoy!


Purple Potato Causa

INGREDIENTS
  • 2 TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags 
  • 21/2 lbs. Idaho Potato
  • 4 oz. Aji Armarillo Paste
  • 11/4 oz. Lime Juice
  • 1/4 oz. Salt
  • 1/2 oz. Canola Oil
  • 2 oz. Clitoria Flowers
  • 6 oz. Hot Water
STEPS
  1. Steep 2 teabags of Organic English Breakfast Whole Leaf Pyramid Teabags and clitoria flowers in the hot water until a blue color is achieved.

  2. Boil the potatoes, put through the ricer, add oil and allow to cool.

  3. When the potatoes have been cooled, add lime juice, salt, Aji Amarillo and tea infusion.

  4. Mix well.


King Crab Topping

INGREDIENTS
  • 4 oz. King Crab Meat
  • 1/2 tsp. Mayo
  • 1 tsp. Salt 
  • Lime Juice
STEPS
  1. Place all ingredients in a bowl and mix.

 

Avocado Tartare

INGREDIENTS
  • 1 Avocado, Haas
  • 1 oz. Lime Juice
  • 1 oz. Olive Oil
  • 1 tsp. Salt
  • 1 oz. Mayonnaise
STEPS
  1. Cut avocado brunoise style.

  2. Mix all ingredients in a bowl.


Huancaina Sauce

INGREDIENTS
  • 8 oz. Aji Armarillo Paste
  • 1 Tbsp. Canola Oil
  • 1 tsp. Salt
  • 8 oz. Whole Milk 
  • 4 oz. Queso Fresco=
  • 6 Saltine Crackers
STEPS
  1. Blend the Aji Amarillo paste with milk.

  2. Add queso fresco, saltine crackers and seasoning.

  3. Finish by mixing all of the ingredients with oil.


TEALEAVES Organic English Breakfast Blue Tea Foam

INGREDIENTS
  • 2 TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags
  • 2 oz. Clitoria Flowers
  • 6 oz. Hot Water 
  • 14/5 g. Soy Lecithin
STEPS
  1. Infuse the clitoria flowers and 2 teabags of Organic English Breakfast Whole Leaf Pyramid Teabags until a blue color is achieved.

  2. Strain and let cool.

  3. Add soy lecithin and mix well.

  4. Use hand blender to create the foam.


TEALEAVES’ and Pantone Color Institute’s’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.

Find recipes for these edible works of art exclusively on Tealeaves Recipes and #PaletteForYourPalate.





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