Monday, July 8, 2013
Herbal teas win
Denis Simachev Bar presented his audience, "Krasnaya herbal tea" (190 rub.) And "Dombay tea with berries" (200 rubles). Prescription of the Denis Simachev. In a democratic "Pyramid" offer non-alcoholic fruit punch option based on Hibiscus and pomegranate juice (190 rub.). Even the Italian restaurant La Grotta is being left out to include the bar list ginger tea with lime, honey and cinnamon (120 rubles). Colonial.
"Before the tea concoctions were - explains Catherine Drozdov, owner gastropub "Simple Things." - We are at, as in the old days, brew everything that grows, and tops and roots . " Grass, leaves, petals, roots, classic spice, parts of fruit peel of citrus - any of the "nechayno teas" will contain these ingredients in different proportions. "Traditional Medicine" - that's the basis of this trend. Chamomile relieves headaches, soothes yarrow, St. John's wort helps the liver. Suitable grass or root there for every occasion of life and condition. A classic example of Central Asian combinations that can cure a bad cold - black tea with thyme.
Suitable grass or root there for every occasion of life and any state
"I prefer thyme that grows in the highlands of Kyrgyzstan - says Stalik Khankishiyev, Chef "Grand Bouffe". - After the second cup of tea with a good thyme normal man must break through sweat. It is not used tea elite varieties, just tea, which does not lose its properties after long infusion. In poured the tea leaves and tea thyme, pour boiling water and put heated - but not boiling - on the stove for about fifteen minutes. It turns flavored drink very beautiful color, which my father used to call the color of the cock's tail " .
Tea habits in Russia, according to Stalik Khankishiyeva who moved to Moscow from Fergana, in many ways similar traditions of Central Asia - we prefer the taste is not as much tea as supplements. As the latter are increasingly used native herbs and fruit. Maybe on the same wave gastronomic patriotism came last year in the fashion Kamchatka crabs, barley and buckwheat porridge, a menu with seasonal ingredients. The trend is good news, because it is nothing more than a desire to work with existing and master your own gastronomic luggage.