Tealeaves Folio



#OverACupOfTealeaves: Executive Chef Nick Pelliccione’s BC Forestea Ramen


TEALEAVES flew to New York and got to know the very charismatic Chef Nick Pelliccione over a cup of tea. With years of experience cooking in New York, from the Waldorf Astoria to Hyatt Times Square, his inspiration to become a chef originated during the many Christmas Eves helping his family prepare dishes:

“From a very young age, I grew up in a very food-forward household and one of my earliest memories is cooking with my mom. Christmas Eve was always the big dinner for my family and I would do a lot of helping with that. The kitchen was the focal point of the house: my uncle was a chef and my mother cooked all the time, my grandmother and even my extended family cooked a lot and everything revolved around food. I picked it up, I happened to be good at it, I liked to eat–it just seemed like a natural progression to do it for a living.”

Chef Nick Pelliccione, Executive Chef of Hyatt Times Square


Chef Nick’s ramen recipe uses TEALEAVES’ exclusive BC Forestea blend. First crafted for the Canadian chefs competing in Bocuse d’Or, this is a hallmark tea pioneered in Canada, seen as a groundbreaking innovation in smoked-infused tea tradition. This connoisseur’s tea born of an appreciation for a smoky palate is prized by leading chefs of the world for infusing creams and sauces with full, smooth, peat-smoke, and earthy character.

Notes from Executive Chef Nick Pelliccione on his recipe:

“I wanted to not do a desert. I feel like for a lot of people, it’s very easy to do a dessert with tea, and I wanted to do something different. [TEALEAVES has] the very good BC Forestea and it smells like smoked salmon. So, right there, you think fish, smokey fish, and for whatever reason, ramen popped into my head where they use bonito which is shaved smoked fish which has been fermented, Seemed like a good fit, a yummy sort of smokey deal, and it turned out really good! Ramen’s a very classic traditional thing that has tons of tradition steeped into it. [This is] my version, so don’t kill me because I’m sure it’s not the right way to do it!”

Let Chef Nick’s character and delicious smokey ramen warm you up over the chilly holiday season!

· ingredients for BC Forestea broth ·

6 quarts


1 oz


3 cups

Dried shiitakes


Whole chickens, cut into eight pieces each

5 lbs

Pork bones, roasted

½ lb


¼ cup

Bonito flakes

2 Tbsp

1 bunch

Scallions, chopped


Onion, quartered


Carrots, chopped

· ingredients for BC Forestea Ramen ·

8 oz

Ramen broth

1 oz

Ramen seasoning

Cooked ramen noodles

2 slices

Pork belly

2 slices

Fish cake


Marinated egg

1 oz

Pickled bamboo shoots

1 piece


Chopped scallions

· steps for bc forestea ramen broth ·

Rinse konbu and mushrooms (keep separate).

Combine water and konbu and simmer for 20 minutes.

Remove konbu and add shitakes and simmer for 30 minutes.

Remove mushrooms and add chicken and cook for 1 hour 15 minutes.

Remove chicken and add pork bones, bacon and bonito and simmer for at least 7 hours, replenishing water for the first 6 hours.

Add the vegetables, tea and bonito during the last hour of cooking.

· steps for bc forestea ramen ·

Cook noodles in salted, boiling water for about 4 minutes.

Put noodles in bowl and pour 8 oz of broth over them.

Garnish accordingly.


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