Umami Tea Service

CJ Catalano | Miami

CJ Catalano created this nonalcoholic cocktail recipe for a pop-up with chef Dominique Crenn at MILA Omakase. He combines Lapsang souchong with a warm shiitake mushroom base, then brightens it all with a touch of calamansi vinegar.


Serving: 1

  • 5 ounces Umami Tea (see Editor's Note)
  • 5 ounces Umami Tea (see Editor's Note)
  • 4 drops calamansi vinegar
  • 4 drops calamansi vinegar

Garnish: honeysuckle flower

  1. Pour Umami Tea into a teacup and finish with the calamansi vinegar.
  2. Garnish with a honeysuckle flower.
Editor's Note

Umami Tea
2000 grams (2 liters) water
30 grams dried shiitake mushrooms, diced
15 grams Lapsang souchong tea

Bring water to a boil and add the dried and diced shiitake mushrooms. Reduce heat and simmer for 30 minutes, stirring occasionally. Add Lapsang souchong tea and stir until fragrant. Strain the tea and mushroom and return to low heat.