The tea is background to the brightness of orange peel and crisp/dryness of grapefruit peel. If you don’t like strong bergamot, you most likely won’t like the strong citrus flavours, but hey never say never. I think this is interesting enough to try a sample. I would pair this with a fish course, maybe even raw fish like tuna sashimi. Any ideas how to infuse tea into a sauce ( say, a mushroom sauce)?
Preparation
Boiling
2 min, 30 sec
Steep it in the liquid you are using in the sauce?
Thank you. I will have to look that up. It would be so cool to marinate meats in tea-based liquids.