Celebration of Summer

The #PaletteForYourPalate Tea Entrée Celebration of Summer is Tealeaves ICON and Executive Chef Shaun Hergatt’s creation, inspired by TEALEAVES Organic Vanilla Rooibos + Pantone 714C + Mood: Imaginative.

Notes from Shaun Hergatt, Owner & Executive Chef at Juni:

“We composed this dish with Organic Vanilla Rooibos as the centerpiece, rather than a garnish, by transforming its texture and adding gelatin to achieve a fuller body.”

“We composed this dish with Organic Vanilla Rooibos as the centerpiece, rather than a garnish, by transforming its texture and adding gelatin to achieve a fuller body. We then gave it a touch of saffron, for a slight twist to the blend flavor profile.”

Celebration of Summer Entrée

  • 1 Orange Fluid Gel (see recipe below)
  • 5 Heirloom Cherry Tomatoes
  • 15 g. Saffron-Vanilla Rooibos Gelée (see recipe below)
  • 65 g. Tomato-Nasturtium Flower Soup (see recipe below)
  • 2 g. Marigold Flowers
  • 2 g. Orange Nasturtium Flowers
  • 1 Orange Zest
  1. Place a spoonful of Orange Fluid Gel in a large bowl.

  2. Using tweezers, plate the heirloom cherry tomatoes beside the Orange Fluid Gel.

  3. Add three spoonfuls of the Saffron-Vanilla Rooibos Gelée around the Orange Fluid Gel.

  4. Pour the Tomato-Nasturtium Flower Soup below the heirloom tomatoes.

  5. Garnish with Marigold Flowers, Nasturtium Flowers and orange zest.

  6. Enjoy!

Orange Fluid Gel

  • 250 g. Orange Juice Concentrate
  • 100 g. Water
  • 4 g. Agar
  1. Pass the orange juice through a fine chinois.

  2. Bloom agar in water for 20 minutes.

  3. Add purée to the agar mix.

  4. Pass through a fine chinois.

  5. Let cool.

  6. In blender, blend until smooth.

  7. Pass through a fine strainer.

  8. Vacuum pack, to remove all bubbles.

  9. Store cold.

Saffron-Vanilla Rooibos Gelée

  • 1L Water
  • 4 TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags
  • 1 g. Saffron
  • 5 g. Salt
  • 14 g. Sugar
  • 10 Gelatin Sheets, Silver Strength/160 Bloom
  1. Bring water, sugar and salt to a boil.

  2. Remove from heat and add TEALEAVES Vanilla Rooibos Whole Leaf Pyramid Teabags and saffron.

  3. Allow to steep for 7 minutes.

  4. Strain through a fine chinois and stir in the bloomed gelatin sheets.

  5. Set in container over night.

  6. Remove gelée from the container and chop into small jewels.

Tomato-Nasturtium Flower Soup

  • 1 kg. Roma Tomatoes
  • 15 g. Garlic, De-germed and Sliced Thin Lengthwise
  • 1/4 Grams Thyme Leaves
  • 25 g. Sugar 
  • 5 g. Salt
  • 250 mL. Olive Oil
  • 450 g. Tomato Juice
  • 1 g. Xanthan Gum
  • 25 g. Sherry Vinegar
  • 10 g. Salt
  • 5 g. Sugar
  • 300 g. Olive Oil
  • 500 g. Orange Nasturtium Flowers
  1. Cut tomatoes in half (lengthwise) and place with the skin side down on oven pan.

  2. Season with salt, sugar, garlic, thyme, and olive oil.

  3. Place in oven at 210 ºF, on high fan for 2 hours, turning the tomatoes every 20 minutes until done (commercial kitchen convection oven settings: no humidity high fan).

  4. Remove from oil and allow to cool.

  5. Combine 1500 g. of roasted tomatoes, salt, sugar, and xanthan in blender and purée till smooth.

  6. Pass through strainer and transfer to a large mixing bowl over ice.

  7. With hand blender, emulsify olive oil, tomato juice, sherry vinegar and nasturtium flowers.

  8. Adjust seasoning to taste.

TEALEAVES’ and Pantone Color Institute’s’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.

Find recipes for these edible works of art exclusively on Tealeaves Recipes and #PaletteForYourPalate.

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