Organic white tea
Orange-blossom flavoured
Organic Bai Mu Dan white tea. Extremely delicate with a refined aroma of cut grass and white flowers which blends beautifully with the delicious sweetness of orange blossom.
Dosage
2 cc/250 ml
Infusion time
5 minutes
Temperature
70°C
Time of the day
Evening
INGREDIENTS : Bai Mu Dan* white tea (China) 76%, natural flavours*, flower petals*. *Ingredient from organic farming.
View the trust certificate
- For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our CGU.
- No inducements have been provided for these reviews
- Reviews are published and kept for a period of five years
- Reviews can not be modified: If a customer wishes to modify their review then they can do so by contacting Verified Reviews directly to remove the existing review and publish an amended one
- The reasons for deletion of reviews are available here.
Sort reviews by :
RACHEL B. published the 06/10/2020 following an order made on 21/09/2020
5/5
excellent
Delphine C. published the 04/08/2020 following an order made on 19/07/2020
5/5
Très bon thé
Jessica C. published the 03/07/2020 following an order made on 14/05/2020
5/5
Une très belle découverte, un thé léger tout en douceur
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.
You will like also
Organic Bai Mu Dan white tea. Extremely delicate with a refined aroma of cut grass and white flowers which blends beautifully with the delicious sweetness of orange blossom.