TEA101 – Tea & Salt
I do not know any other cookbook as special and every bit delicious as Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat ?
The book starts with Salt for a reason: salt has a greater impact on flavour than any other ingredient.
And, among other things, it minimizes bitterness.
Interesting! So, sprinkling a pinch of salt into a cup of a bitter tea would make it more palatable? Have you tried? Some actually think so: a pinch of salt is a must have ingredient for Tibetan Po Cha – yak butter tea.
I would go for a more subtle alliance: why not add some salt to a tea snack?
For example, when making seedy chocolate bark. The only thing I would change in this recipe, is to put less salt in the seed mixture, but sprinkle some Fleur de Sel on top when assembling the recipe so that the crystals melt on your tongue…
As always, take my #teasommelier advice with a grain of salt ?and make the most of your day.