TEA IN GELATO MAKING
07/05/2025
Gabriella's journey into the world of tea began with Japanese culture: «From there I began to understand that there are different tea cultures and I have never stopped studying, because it is a rich and exciting world.»
The advice that Gabriella feels like giving to those who want to learn more is simple but important: tea is a world to be discovered, it is not just a teabag to be left to infuse for a few minutes, to be drunk perhaps with a sweet treat. «As with other ingredients that are given great attention today — such as chocolate, coffee, hazelnuts — it is also essential to know the origin and quality of tea. Knowing tea gives you the opportunity to stand out, because it is a versatile and elegant ingredient. It is a complex subject: to truly appreciate and use it you need to train, take a course, study. Only in this way can you experiment and create new products. Experimentation must start from a deep knowledge.»
«Once, I suggested to a gelato shop that they use tea to create a new flavor. I was told that to do so they would have to eliminate a flagship flavor, such as lemon sorbet. But if you stop at just that, you will never evolve! A gelato shop that offers flavors based on tea and infusions is a reality that goes beyond, especially in tourist areas where the international public already knows this ingredient. Today, tea is also combined with gastronomic dishes and pastries: it offers endless possibilities for creation.»
To start, Gabriella recommends offering a tea that people already know by name, but choosing a high-quality version, to obtain a truly interesting product from an organoleptic point of view. «Just try a quality Earl Grey or English Breakfast to immediately perceive the difference. I would also recommend making matcha gelato, which is very popular today, but paying attention to the choice of product. Otherwise, you will not stand out from the competition. I would never use a matcha that is not bright green, that is yellowish or tending towards a dull green, and that does not come from Japan. There are Japanese gastronomic quality matchas that are not excessively expensive and guarantee excellent results. You have to choose based on your audience.»
«If you produce a small amount of gelato, intended for a refined audience, then I suggest a premium quality: the more valuable the product, the less you need. When customers start to get curious, it is time to offer something new, a tea that others do not offer. In parallel with your growth in your knowledge of tea, you can add something unexpected to the menu. For example, we did this during the course with Da Hong Pao, a dark oolong from northern Fujian, China. It is a fine tea, with unique aromatic notes, which introduces you to a higher level of sommelier, both from an organoleptic and cultural point of view. It is an experience that I recommend trying, to truly understand the potential of the world of tea.»
Stefano Tarquinio
Stefano Tarquinio is a new generation gelato maker and gelato maestro of Carpigiani Gelato University. He is very passionate ab...
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GELATO AND TEA: INFUSIONS, FLAVORS AND IDEAS FOR NEW RECIPES
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