Panna cotta tea for dinner

Edgar’s Blog: Tea for dinner

Winner winner tea for dinner

So last week one of my mates planned a great evening and for 8 friends did some great cooking. I was asked to pair the dishes with some of my teas.  We ended up with a 5 course tasting session both sweet and savoury. A great evening was had by all without a drop of alcohol. Yes, that’s right and that meant no hangover… You should try it! In one of my previous blogs I promised you guys to share some culinary ideas with you so here are a couple of combinations from our evening.

A great start to any party: fine smoked salmon but this time with some of Edgar’s spiced lemon grass tea served hot in a small glass. A surprising combo and certainly a fantastic way to serve this traditional nibble.

Another great combination we discovered was my Sencha tea combined with a panna cotta and a compote of red berries.  The texture of the panna cotta with the soft delicate taste of the Sencha is truly wonderful as the pannacotta is slowly melted by the tea and just as you think you’re at the end of this combination the berries hit you and all three explode together in your mouth. This is truly a match made in heaven, try it for yourself and see. Below is the recipe for the panna cotta and berries.  If you don’t yet have my Sencha – Buy it here now!



For the panna cotta

  • 3 gelatine leaves
  • 250ml/9fl oz milk
  • 250ml/9fl oz double cream
  • 1 vanilla pod, split lengthways, seeds scraped out
  • 25g/1oz sugar

For the sauce 

  • Sugar according to your taste
  • 175 ml water
  • 400 gm red berries

For the tea

  • 1000 ml water
  • 3-4gm Edgar’s Sencha loose green tea
  • Small tea glasses to serve


  1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
  4. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
  5. For the sauce, place the water into a pan and bring to the boil. Reduce the heat, add the sugar and simmer until the sugar has dissolved.
  6. Take the pan off the heat and add half the fruit. Using a hand blender, blend the sauce until smooth.
  7. Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
  8. To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.
  9. Make my green Sencha loose tea with water no hotter than 80 degrees centigrade and let it brew for at least 6 minutes before serving in a small glass with next to the panna cotta and berries. Try it and let me know what you think.

Do you have a combination with my tea for dinner that you want to share with me and my friends? Hook me up with your special recipe and I will share it with my friends! And if you share your delicious recipe I will get YOU some free tea to make it again when friends come over!


Cheers Edgar

Japanese Matcha tea with Edgar. in white cup with black background

Edgar’s blog: is Matcha a match for you

Matcha Match with Edgar

Just recently loads of peeps have been asking me about Matcha. Probabaly because they have been on holiday to the US and UK where drinking matcha tea has really taken off. It is a new healthy trend.

Matcha is finely ground powder of specially grown and processed green tea from Japan. It is special in two aspects of farming and processing: The green tea plants for matcha are shade-grown for about three week prior to harvesting and after harvesting the stems and the veins of the leaves are removed. The leaf is dried and stone ground.

As early as the 8th century a Japanese Zen priest Eisai claimed matcha to be  “the ultimate mental and medical remedy and has the ability to make one’s life more full and complete”. Recently matcha has taken on a new image as being a must have for the health set crowd. So why is matcha so good for you? But what’s the truth behind the health claims? Here’s what you need to know if you want to join the green health party.

To prepare matcha the traditional Japanese way, measure the tea into a heated tea bowl (chawan) with a bent bamboo spoon (chashaku). Add hot but not boiling water – 70°C is about right – then whisk to a froth using a special bamboo whisk (chasen). If you have not got the real gear use an electric milk frother just as good and great for those of us in a hurry.

So why is matcha good for you? Matcha contains small amounts of various vitamins and minerals, but is most prized for being rich in polyphenol compounds called catechins, a type of antioxidant. Matcha is made from ground up whole tea leaves dissolved in water. it’s a more potent source of catechins than standard green tea, which is consumed as an infusion and the leaves discarded. Also matcha contains must less caffeine 24–39mg per cup than a coffee shot but at the same time delivers a feeling of “calm alertness” with none of side effects that can come with coffee.

What about quality? With Matcha, as for any tea, you pay for what you get. The more you pay the better the quality. For good quality matcha you will pay about 25 euros for 25 gms. You need to see a vibrant green colour. You can also get it cheaper but then it is for cooking, not drinking and the colour is duller and less vibrant than the drinking quality.

Go on try it with me. I have a very special organic one for you, just flown in from Japan.

Cheers Edgar