DILMAH CEYLON YOUNG HYSON GREEN TEA FERMENTED LEAF SALAD

Methods and Directions

• Sort through tea leaves and pick out any twigs. Steep in 80C hot water for 10 minutes.
• Drain and rinse. Soak leaves in cold water for 1 hour, then drain and rinse again.
• Squeeze out any excess liquid.
• Add lemon juice, garlic, green chilli, ginger, galangal and a generous pinch of salt along with sesame oil and peanut oil.
• Chop until you have a consistency of a coarse pesto. Store in an airtight glass container at room temperature out of direct sunlight for 2 days. Once fermented store in refrigerator.
• Lay shredded iceberg in an Asian spoon. Top with fermented tea salad. Drizzle with a little sesame oil and peanut oil. Season with a pinch of salt. Garnish with fried shallots and pea shoots.

• Mix chopped garlic with peanuts in a glass bowl.
• Pour the freshly brewed hot Dilmah Ceylon Young Hyson Green Tea over it.
• Cover with cling wrap and allow to soak overnight at room temperature.
• The next day preheat oven to 150C.
• Drain peanuts well and toss through a little peanut oil.
• Roast until golden brown and then season with salt whilst still hot.
• Allow to cool and then chop.