Fall Awakening

The #PaletteForYourPalate Tea Dessert Fall Awakening is TEALEAVES Icon and Executive Pastry Chef Bruno Feldeisen's creation, inspired by TEALEAVES Organic Long Life Green + Pantone 349C + Mood: Enlightened.

Notes from Bruno Feldeisen, Executive Pastry Chef at Four Seasons Hotel Vancouver:  


“We have to steep Organic Long Life Green perfectly, to be sure that we extract enough flavor for the tea sorbet. To add texture, we create a quinoa crumble. Then we roast a pear in the oven, sweetened by some honey and sugar.”


Fall Awakening

INGREDIENTS
  • TEALEAVES Organic Long Life Green Tea Syrup Roasted Pear (See Recipe Below)
  • TEALEAVES Organic Long Life Green Tea Sorbet (See Recipe Below)
  • Red Qunioa, Honey & Pumpkin Seed Crumble (See Recipe Below)
STEPS
  1. Scoop a generous amount of sorbet into a bowl.
  2. Add some TEALEAVES Organic Long Life Tea Syrup on top and top with a large amount of crumble.
  3. Spoon syrup around the edge of the dish.
  4. Enjoy!

TEALEAVES Organic Long Life Green Tea Syrup

INGREDIENTS
  • 9 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags (Master Blend No. 2233)
  • 550 Grams Water
  • 550 Grams Sugar
  • 50 Grams Corn Syrup
STEPS
  1. In a medium saucepan, bring water, sugar and corn syrup to a boil.
  2. Remove from stove.
  3. Add 12 bags of TEALEAVES Organic Long Life Tea to the hot liquid and let cool.
  4. Pour liquid in a container and place in a refrigerator until needed.

Roasted Pear & TEALEAVES Organic Long Life Green Sorbet

INGREDIENTS
  • 12 Overripe Anjou Pears
  • 500 Grams TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags (Master Blend No. 2233)
STEPS
  1. Pre-heat the oven to 370 ºF.
  2. Peel, core and cut pears in half.
  3. Place pears face down on a parchment lined baking tray.
  4. Cover the tray with aluminum foil and place in oven.
  5. Bake for 25 minutes.
  6. Remove tray from oven and allow to completely cool.
  7. Place pears in a tall blender.
  8. Add Organic Long Life Green Tea Syrup.
  9. Blend at high speed until smooth.
  10. Transfer into an ice cream maker and proceed according to manufacturer instruction.

Red Quinoa, Honey & Pumpkin Seed Crumble

INGREDIENTS
  • 1 Cup Cooked Red Quinoa
  • 1 Cup Pumpkin Seeds
  • 0.5 Cups Honey Powder
  • 4 Cups Canola Oil
STEPS
  1. Pre-heat the oven to 370 ºF.
  2. Once oil is heated, fry the cooked quinoa for about 1 minute and remove using a fine mesh strainer.
  3. Do the same with pumpkin seeds.
  4. Place fried quinoa and pumpkin seeds on a tray lined with paper towel to absorb excess oil.
  5. Once cold, place both the fried red quinoa, pumpkin seeds and honey powder in a tall blender and ground at medium speed for about 15 seconds.
  6. Set aside until needed.

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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