This experiment gives to the Chef a precise datum about the time of cooking of this fish with
brand new way of cooking it. It also showed the influence of the kelp on the savour of the fish (this one
has a kelp savour according to the Chef).
III.6. Green tea jellies
The aim of this study is to get a clear gel from an infusion of green tea (Sencha Silver). The gel
has to be dark but not cloudy, neutral (sugar free) and tasty but not astringent.
III.6.1.1. About tea:
From a Chinese origin, tea is today the most consumed drink in the
world after water.
The tea plant belongs to the genus Camellia (L.) O. Kuntze, of the
order of Gutifferes, family of Ternstroemiacaes (theaceaes).
Kaempfer made the first one a description in 1712 under the name of
Thea Japonense. The Botanical Congress of Amsterdam in 1935 decided to
replace Thea by Camellia. So Camellia Sinensis means literally " Chinese
camellia " because, indeed, tea plant is a sort of camellia. The kind Camellia
counts a little more than 80 sorts. xiv
Figure 21: a tea plant.
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III.6.1.2. Tea composition:
When tea was introduced in Europe, it was used as a drug. Today numerous scientific studies try
to demonstrate the health benefits of this drink, above all with their anti-oxidizing agents. Green teas can
be obtained with any plant material. Indeed, this name concerns only the treatment given to the leaves.
These processes offer to the leaf the appropriate organoleptic characteristics. The name "green tea"
means that the tea isn’t fermented. Thus, the enzymatic activity is stopped and replaced by some
There are 3 steps of treatment of the tea leaves.
· roasting: leaves are heated very quickly at high temperature, to stop fermentation.
· rolling: leaves are rolled or folded. There are so various forms of leaves (sticks, balls, twists).
· dessication: leaves are finally dried in a warm air.
Contrary to black tea, fermentation and drying of leaves don’t occur in green tea. Thus, without of
enzymatical activity, the contents in tannins, vitamin C, chlorophyll and organic acids don’t change