Different flavors have different feelings.
It’s not just the taste, the texture makes a difference.
It just so happens that a friend gave me two boxes of local Sri Lankan black tea when I was abroad.
Everyday drinking doesn’t seem to like it as much, with less of the leafy green tea.
But making chiffonade is very mellow!
Tips: added reminder that I have a rather large black tea leaf that’s best broken up!
How to make black tea chiffonade
Egg yolk ➕ sugar and oil mix well
Heat the black tea and water until it comes to a gentle boil and the tea is rich, then stir while pouring it into an egg yolk bowl.
Pour half of the tea leaves into the egg yolk and mix well.
Sift low flour into an egg yolk bowl and mix well
I don’t see any dry powder.
Whip egg white to a bucket without spilling
Toss 3 times with the egg yolk batter. Meanwhile preheat oven at 165°!
Pour into the mould, scrape the batter from the edge of the hollow mould and wrestle the mould 20cm high to release air bubbles. Bake in the oven at 165° 40min