Organic orange blossom white tea : nomad box

Organic orange blossom white tea : nomad box

Harvested in spring in the Fujian Province in China, this velvety and floral tea is outstanding by its soft, invigorating and elegant notes. Gracefully scented with orange blossom, this airy and spring-like infusion will be the perfect companion to your moments of relaxation.

10 muslin bags.

14 g

Infusion time
Infusion time
4-5 minutes
Temperature
75°C
Time of the day
Time of the day
Evening

INGREDIENTS : Bai Mu Dan* white tea (China) 76%, natural flavours*, flower petals*. *Ingredient from organic farming.

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4.5 /5

Based on 2 customer reviews

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SYLVIE B. published the 22/07/2021 following an order made on 02/07/2021

4/5

Très agréable, doux et parfumé. Idéal pour une petite pause détente. La boite est parfaite pour avoir toujours avec soi quelques sachets de thé bien protégés

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Anonymous customer published the 16/03/2020 following an order made on 09/03/2020

5/5

Subtil et athypique douceur

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Salad of Chinese cabbage and crunchy scampi marinated in orange blossom-flavoured white tea

Serves 6

40 minutes

Difficulty**

• 3 tbsp sesame oil
• 1 tbsp white tea
• 2 tbsp soya sauce
• 1 tbsp grated ginger
• 1 tbsp palm sugar(1)
• Juice of two Kaffir limes(1)
• 18 scampi
• 200 g Chinese noodles

• 1 shredded Chinese cabbage
• 1 finely minced red onion
• 1 small bunch of mint
• 1 small bunch of coriander
• Freshly ground white pepper

(1) You can replace these products with brown sugar or limes


1. The day before, prepare the marinade. To do this, heat the sesame oil. Away from the heat, add the terre d’Oc white tea and leave to infuse overnight. The following morning, filter the mixture. Emulsify the sesame oil flavoured with white tea, soya sauce and the juice of the Kaffir limes with a whisk. Add the palm sugar and grated ginger.

2. Shell the scampi, leaving just the tails and arrange in a big dish. Pour the marinade over them and stir well to cover them and leave for around ten minutes.

3. Bring a large pan of salted water to the boil. Add the Chinese noodles and cook for the time shown on the packet. Strain but do not rinse to keep the starch. Roll the noodles around each scampi and put in a cool place for around thirty minutes.

4. Meanwhile, place the Chinese cabbage and the red onions in small bowls. Add the finely chopped fresh herbs and leave to one side.

5. Heat a little sunflower oil in a tall saucepan or a fryer. When the oil reaches 180° (be careful to keep the frying temperature between 180 and 190°C), put the scampi in two by two and fry for 2 to 3 minutes until they take on a bit of colour. Season with salt and white pepper and place the scampi on the salad. Serve immediately with the rest of the marinade.