"Sarda describes tea as a symphony of flavors, citing Earl Grey, matcha, and lapsang souchong as examples of especially aromatic teas. Earl Grey has a hazy origin story, but its bergamot flavor is well-known. Sarda points out that "it also has floral, citrus, and tannic notes" that make it stand out. "Matcha is vegetal, sweet, and slightly bitter," he explains. "Lapsang souchong is smoky, woody, and reminiscent of campfire.""
""This complexity," Sarda said, "translates directly into your baked goods, creating a more interesting and depth-filled experience." But not only do tea leaves add tremendous flavor to desserts, their volatile oils also add delightful aromas, with jasmine and masala chai being especially fragrant. "When baked, these aromas permeate the entire item, making the eating experience as much about the smell as the taste.""
"There are six main types of tea with over 3,000 varieties worldwide; some are simple, while others are as full-bodied as fine wines. Tea isn't just for brewing, however, and can be incorporated into desserts, imparting unique flavors that are much more exciting than vanilla extract. Bala Sarda hails from a family of tea retailers and exporters and, in 2015, launched VAHDAM, which soon became globally recognized for its superbly curated and ethically grown Indian teas."
There are six main types of tea and over 3,000 varieties worldwide. Tea can be incorporated into desserts to impart complex flavors beyond standard extracts. Tea leaves contribute layered tastes and volatile aromatic oils that intensify a baked item's scent and flavor. Earl Grey offers bergamot with floral, citrus, and tannic notes. Matcha is vegetal, sweet, slightly bitter, and contains umami, as does roasted hojicha. Lapsang souchong provides smoky, woody, campfire-like notes that also complement savory applications. Jasmine and masala chai provide highly fragrant oils that permeate baked goods during baking.
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