Distant Lands Entree


Distant Lands

The #PaletteForYourPalate Tea Entrée Distant Lands is Executive Chef Timothy Wetzel’s creation, inspired by TEALEAVES Monsoon Chai + Pantone 205C + Mood: Exotic.


Authentically steeped in the complexity of hand-ground cloves, cardamom, cinnamon, ginger and pepper, this chai pays tribute to every mother’s stovetop.


Elephants speak to the exotic nature and origins of our Monsoon Chai.


“Dazzling and dynamic, this bright, vibrant pink is passionate and playful”

Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“Rich characteristics of the dish, with the abalone, quail and Monsoon Chai, just lends itself an exotic quality. The taste evokes a dark pink room, with a spicy fragrance wafting through the summer air.”

— Timothy Wetzel, Executive Chef at Rosewood CordeValle

[[ recipeID=recipe-8kq2s2bdh, title=Distant Lands ]]

Tea in Recipe

Featured Products


Enjoy These Blends

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994

Distant Lands

“We wanted to keep the ingredients local and seasonal. Ripe plums and juicy peaches. The quail and the abalone, all sourced locally. Then adding in the spice with the Monsoon Chai.”

- Executive Chef Timothy Wetzel

Servings: 1

Keywords: Entree, Savory, Pantone

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins


Distant Lands Entrée

  • Stone Fruit Carpaccio (see recipe below)
  • Star Anise-Infused Quinoa (see recipe below)
  • Monsoon Chai Bisque (see recipe below)
  • Brown Butter Seared Quail (see recipe below)
  • Crisp Abalone

Stone Fruit Carpaccio

  • 1 Santa Rose Plum, Sliced Thin
  • 1 Alberta Peach, Sliced Thin

Star Anise-Infused Quinoa

  • 1 Cup Red Quinoa, Rinsed
  • 2 Cups Chicken Stock
  • 1 Star Anise
  • 1 Tsp. Minced Fresh Ginger
  • 1 Tsp. Sliced Garlic
  • To Taste Salt & Pepper

TEALEAVES Monsoon Chai Bisque

  • 4 TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags
  • 2 Tbsp. Butter, Unsalted
  • ⅓ Cup Shallots, Chopped
  • ¾ Cup Dry White Wine
  • 4 Cups Shellfish Stock 
  • 2 Russet Potatoes, Peeled and Roughly Chopped
  • 2 Tbsp. Tomato Paste
  • ½ Cup Young Living Amaranth, Snipped
  • 1 ¼ Cups Heavy Cream
  • ½ Tsp. Salt
  • ⅛ Tsp. Cayenne Pepper

Brown Butter Seared Quail

  • 4 Semi Boneless Quail
  • 8 Oz. Cold Diced Butter
  • To Taste Salt & Pepper

Crisp Abalone

  • 4 Oz. Abalone, Pounded Thin, Dusted with Flour, Salt & Pepper
  • 2 Oz. Clarified Butter


Distant Lands Entrée

  1. Neatly spoon quinoa on top center of fruit carpaccio (leave fruit exposed around all edges).
  2. Top with quail, then abalone cut into thin strips.
  3. Spoon Monsoon Chai bisque over proteins and drizzle around plate.
  4. Place a few strands of snipped amaranth on top for garnish.
  5. Enjoy!

Stone Fruit Carpaccio

  1. Thinly slice all fruit.
  2. Arrange sliced fruit in alternating pattern on 4 plates.

Star Anise-Infused Quinoa

  1. Place all ingredients into a small pot, bring to a boil, cover, reduce heat.
  2. Cook 20 minutes.
  3. Fluff with a fork, season to taste. Remove star anise before serving.

TEALEAVES Monsoon Chai Bisque

  1. Sweat shallots and potatoes in butter until soft and translucent.
  2. Deglaze with white wine and reduce by half.
  3. Add shellfish stock, tomato paste, cream, salt and cayenne.
  4. Cook until potatoes are soft.
  5. Add TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags, allow tea to steep for 10 minutes, taste.
  6. Remove teabags, place ingredients in blender, add amaranth and blend until smooth.
  7. Season to taste.

Brown Butter Seared Quail

  1. Season quail with salt and pepper.
  2. In a cast iron skillet, melt butter on medium high heat.
  3. Add quail, skin side down.
  4. After 1 minute, baste the top side of quail with butter until cooked through.
  5. Allow to rest on a plate lined with paper towel.
  6. Keep warm.

Crisp Abalone

  1. Season abalone with salt and pepper, then gently dust with flour.
  2. Heat clarified butter in a cast iron skillet on medium high, place abalone in pan.
  3. Cook for 30 seconds, turn over and cook for 20 more seconds.
  4. Place abalone on towel-lined plate.
  5. Keep warm.


TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate 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 Tea Recipes and Palette For Your Palate.