- AALST
- Aluminium
- Antipasto
- Baking Paper
- Beverage
- Biscuits
- Boiron
- Butter
- Canned Vegetables/Vegetables
- Cemoi
- Cereal
- Cheese
- Chef Rubber
- Chefmaster
- Chocolate
- Chocolate Transfer Sheets
- Colour
- CONTINENTAL PATISSERIE
- Cream
- Dawn
- Decoration
- Dessert
- Dobla
- Dreidoppel
- Emulsifier
- Eurovanille
- Fat
- Felchlin
- Filling
- Flavour
- Flour
- Fries
- Fruit
- Ingredient
- Ireks
- Jam
- Kondima
- La Rose Noire
- Martellato
- Meat
- Nut
- Oil & Vinegar
- Pasta
- Paste
- PME
- Pregel
- Premix
- PVC Food Wrap Film
- Rice and Riscotto
- Salt
- Sauce
- Seafoods
- Seed
- Sosa
- Spices and Herbs
- Sugar
- Truffle
- Valrhona
- Vegan
- Others
Hong Yap Trading Company
56B, Jalan Siam, 10400 George Town, Penang, Malaysia.
+604-229 3579
GIFFARD BLACK TEA CONCENTRATE BASE 1L
Previous | 3 / 4 | Next |
SPECIALTIES
A specific range aligned on the market trends.
Concentrated Black Tea Base
Concentrated black tea base with tea extract and a reduced sugar level allowing an infinite variation of iced teas.
- Degree: -
- Available capacity: 1L
- Origin: France
Tasting Notes
Typical black tea flavor. Note of hay and slightly astringent.
Suggested Consumption
This base can be simply diluted in water on its own or combined with another GIFFARD syrup for flavored iced teas.
Recipes with Concentrated Black Tea Base
Hibiscus Iced TeaCockail created by Sherine John, Passion F&B, Dubai.
Ingredients
- 10 ml Concentrated Black Tea Base
- 100 ml hibiscus infusion
- 10 ml lemon juice
- 10 ml White Cane Sugar Syrup
Preperation
Difficulty level : ***
- Glass: highball
- Method: by the glass
- Ice cream: cubes
- Decoration: hibiscus flower
- Fill the glass with ice cubes
- Pour the ingredients
- Mix gently and briefly
- Decorate & serve
Hibiscus infusion:
- 1000 ml water
- 100 gr dried hibiscus flowers
- 100 gr fresh pineapple
- some anise stars
- some cloves
- some cinnamon sticks
- Bring to a boil
- Fine filter
- Let cool before use