My friend, Jessica, and I did not intentionally seek out the Euro Pane Bakery. Jessica was looking for a good sandwich joint, and I was determined to find the best macaroon I could possibly find after overpaying for mediocre, mini-sized (in other words, stingy-portioned) ones at a bakery that shall remain anonymous. The Euro Pane Bakery happened to appear at the top of our independent searches.
While savoring the bakery’s very tasty sea salt caramel macaroons, we spotted the Little Flower Candy Company’s beloved sea salt caramels on the store display shelf. That led to a discussion of the “sea salt latte” craze that has recently invaded the States from Asia as well as the recollection of my surprise at seeing Korean sea-salted seaweed in bulk at Costco. Naturally, I started thinking about sea salt and tea as the deadline for a new T Ching post approached. Companies highlight and emphasize their products’ sea salt content because the general public believes in sea salt’s superiority over table salt.
Historically, sea salt is produced in regions that do not have access to rock salt mines. One wonders when sea salt became a gourmet ingredient. Sea salt potato chips and regular “table salt” chips taste the same to me. Some even argue that sea salt offers definite health benefits. Really?
I had previously written about the “matcha” phenomenon. My latest encounter with a seasoning called Matcha Sea Salt – whose ingredients are simply matcha powder and sea salt – did not cease to amuse me.
Some of us have tried to cure coughs by drinking Coca Cola flavored with ¼ teaspoon of salt. Is it true that this remedial concoction is supposed to be served hot? And Pepsi doesn’t work the same wonders? Tibetan butter tea, also known as po cha, and pinkish Kashmir nun chai are both beverages made salty by salt. (Butter is salty too.) These teas are part of a traditional, essential daily diet in some parts of the world. However, tea drunk recreationally will predictably continue to be sweetened by sugar, rather than salted with sea (or any other type of) salt.
You’ve got me thinking Ifang. No – I don’t think I’d like tea with salt in it. I suspect the matcha salt was trying to add on the health benefits of matcha but I don’t think it works the other way around. I do LOVE my salted, dark chocolate caramels however.
I want to try this po cha…! Not sure where.
Pu-erh with a touch of sea salt? Hmmm… The only one I can think of that I’d want to taste test with salt.
Woops…how about just a touch in Genmaicha which already tastes just a bit ‘salty’ or boullion-y anyway. Just a touch…not really salty.
Now I’m going to be thinking about this, Ifang ;)
One more that is ‘possibly thinkable’? We were discussing with a customer and we thought about Lapsang, especially since it’s used for marinating meats/poultry. Chef Wemischner????
But even if they were ‘drinkable’…why?
Are you referring to the Tibetan milk tea that I have seen on TV? Are they made with salty butter?? I wonder if they will gain vast popularity like the “Sea Salt Latte”.
I have some Genmaicha at home; perhaps I’ll prepare a salty cup.
Ethnic cuisine restaurants that I have tried so far don’t seem to serve authentic tea from the regions. I was disappointed when I saw teabags in the pot of masala chai I ordered at a Nepali restaurant. Similar experience at an East Turkestan eatery.
Yes, Tibetan tea is often featured in travelogue programs. Authentic po cha will be difficult to find in the States though. If its benefits can be clearly identified, then it may be the next craze?
Have you tried ‘salty genmaicha’ yet? I’d love to hear but I suspect it’s not going to be a favorite. :) Great subject..love it when creativity is stirred!
Diane,
Salty tea tasted weird – my first reaction after drinking the cup I prepared quickly. The salt seemed to have neutralized both the subtle saltiness and toasted aroma of genmaicha. The aftertaste reminded me of having accidentally savored unripe fruits… Perhaps all salty teas should be further flavored by dairy products like milk and butter?
I do hope you realize that matcha salt is a condiment, not meant for drinking.
Joyce,
It has never occurred to me to prepare “matcha salt” tea. (I have enough common sense to stay away from such an experiment. :-)) I simply added a quite negligible amount of salt to a cup of genmaicha and was surprised to discover how both the tea’s flavor and aroma were changed.