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Hosting a tea bar is always a lot more work than you initially anticipate but when the moment is there and people are happy and surprised by what you offer, it really makes my day 😊.
The wulong spritz in this picture is one of the ice teas I served on this event for the European commission but made in a slightly different way than explained in my book ‘Homemade Icetea’. Let me share this different technique with you:
- Choose a nice floral oolong
- Make a strong cold brew concentrate of it; about 10 gram tea on 300ml soft water
- Let it steep overnight
- Just before serving you add 600 ml of sparking water and a hint of sugarcane syrup
- Serve in a champagne glas
🥂 ✨ Enjoyyyy
As always I’m grateful for everyone who made it possible. Dear @teatripper thank you for the opportunity and trust. @me.theesommelier 🙏🏻 for the inspiration of this technique & @kellymeeus for our still fun recipe book ☺️😊 #teaevent #teachampagne #teabar #icetea #tealove #tealife #tearista @ Brussels, Belgium ... See more
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