The main difficulty when oils are scented is to keep the fragrance of the product without using flavour enhancers or other additives.
Tsuji Seiyu, in Matsusaka, Mié Prefecture, has developed a range of unique natural oils for us which are clean, healthy and delicious, without colourants, preservatives or flavour enhancers.
Making a black tea-scented oil isn't easy. The choice of tea is essential because it mustn't be bitter. The hôjicha tea used was selected for its powerful and balanced roasted notes.
To make this oil, the roasted tea leaves are cold-infused in the oil, then everything is heated to bring out the powerful notes of the roasted tea.
Patissiers, ice cream makers and Japanese confectioners use this oil to make sweets, ice creams, dessert creams or to flavour crêpes and other pancakes, or to glaze vanilla or chocolate ice cream.
This oil is also perfect for seasoning broths, white fish carpaccios, fish tartars, shrimps or langoustine, shellfish soups, white poultry or fried mushrooms.