1 Results for : tealeaves

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    This album use sphere recording Technique, when you use headphone hearing this album, you will feel amazing phantom image scene in front of you, not just in your brain. Yi-Tzu Pan, a girl with strong passion toward dessert. After a proper meal, she always queries with her twinkling eyes: what's next? Her quotes "girls has a spare stomach for dessert". During the recording, we can't help discuss food when encountering the difficulty to best express the piece. Maybe for those who are sensitive to music also carries sensitive sense of taste. From time to time I am stunned by the fact that we shared the same thoughts that certain music pieces goes with certain food. Relying on the memory of delicacy, we create the character piece just as delicate. Isn't dessert like character piece? A condensed piece has to deliver sufficient emotion and music contrast to draw people's attention and trigger the desire to listen and taste. It is exquisite, precise and yet a perfect ending of a great meal then leaves you to linger for more. We wish this album would deliver the same to enrich your sensation. 1. Ispahan / SALUTE D'AMOUR - Edward Elgar Ispahan, an ancient country and also a name of rose breed. Nevertheless, inspired by the fresh dessert gourmet, Pierre Hermé, Ispahan enjoys a more beautiful linkage to rose-raspberry macaroon. The tangy acid of raspberry is embraced by the sweetness of lichee. Along with the remarkable marriage, it comes with the delight fragrance of roses. What dessert could fit better with the "Salute D'amour' from Edward Elgar? 2. Truffettes au chocolat/ VOCALAIS - Sergei Rachmaninoff Truffette doesn't actually include truffle. Instead, it is a rich chocolate ball coating with cocoa. The origin came from it's outlook. Truffette is so easy to melt even on your finger tips. When it melts in your mouth, it swirls with cooca and brings the exquisite mouth, which feels just like this "Vocalais" from Sergei Rachmaninoff. The piece carries on and on, and seems to bring your thoughts to the furthest. 3. Delizia al Limone / SICILIENNE - Gabriel Fauré 'Delizia' means pleasure, lust, or pure land. 'Delizia al Limone" therefore refers to the pleasure of lemon. This is a specialty dessert in Sorrento peninsula where is famous for lemon. The fragrance comes from it's specialty, Limoncello. You will miss it in neither the cake paste nor the lemon sugar coat. The refreshing taste and the fragrance spreads over your mouth, which seems to bring you imagination to the endless grassland in Sisley island and the mountainous hills. 4. Tiramisu / MELODY FROM ORPHEUS - Christoph Willibald Von Gluck Tiramisu is the typical dessert in Italy. The initial mouth feel is the fresh and tender mascarpone cheese. Then, the ladyfinger, sprinkling with espresso, interlaces with the coffee fragrance and swirls with the bitterness from cocoa. This is what Italians' so called La Bella Vita. 5. Schwarzwald / ANDANTE FROM SONATA IN G MINOR - Sergei Rachmaninoff Traditional black forest cake represents the desert philosophy in German style. It is said that at early stage the black forest is composed of the paste with fresh cream and cherry liquor. Later, to make the mouth feel more delicated, it adds chocolate, which again also enriched with cherry liquor. There are two outstanding source of the origin of name, black forest. One is to description of the appearance garnished with chocolate chips and the other is exactly because of the specialized products in the black forest region. 6. Chocolate Lava Cake / VALSE SENTIMENTALE - Pytor Ilyich Tchaikovsky So profound, so passionate just as "Valse Sentimentale" by Pytor Ilyich Tchaikovsky. You must feel the sensation of the moment when chocolate lava cake releases rich and dark chocolate lava. The flow is so elegant and gently the chocolate stagnates on the China. As to the sentiment, it is the truly sentimental when the dessert plate is about to empty. 7. Edel-Bitter-Chocolade / WIE MELODIEN ZIEHT ES MIR - Johannes Brahms Dark-bitter chocolate. The dark orange chocolate is the favorites of many German musicians. Some chocolates are made to allow you literally peel off to indulge just like the real oranges. As to why many cellists infuse the dessert with "WIE MELODIEN ZIEHT ES MIR" by Johannes Brahms, I think it's because from the surface, Brahms's pieces is thick and steady, which comes from his sophisticated tradition. And yet deep down into the soul of the music, the music is as passionate as the sparks from the zestful oranges. Another way of having dark and bitter chocolate is to blend into mousse and goes with fresh oranges. It creates the remarkable yummy tastes inspiring by the bitterness of dark chocolate and the sweet sourness of oranges. 8. Green Tea Cake / LIED OHNE WORTE - Felix Mendelssohn Green tea cake carries the velvety sweetness. After highlighting with the flavor of Brandy, it brings the profound winery fragrance and embraces the full-bodied sweetness. The appearance is roasted in dark brown but the natural crack reveals the fresh greenness of macha. The tea powder is gently grounded and produces in the most dedicated way to remain the true color and aroma of tealeaves. The profile of cake is with the slightly dark green, which brings even better the essence of tea aroma compared with the romantic light green. The cake is enriched with the invigorated red beans, which copes the best with Mendelssohn to swing with the layers of joyful aroma and delightful music. 9. Sacher Torte / ÉLÉGIE - Jules Massenet Iit seems that Austrians knows how to enjoy desserts better than Germans from the sustaining dessert tradition from Austria-Hungary Empire. The imperial chef, Franz Sacher invented Sacher Torte in 1832. In between the dedicated spongy cake, it fills with a layer of sweet apricot sauce. So is on the out layer of the cake. Then it showers with one thick layer of chocolate sugar. Normally it serves with whipped cream on the side to go with the slice to balance the sweetness. It is wonderful to enjoy with a cup of Vienna coffee to interlace with the bitterness and sweetness and brings us back to the prime time of Austria-Hungary Empire. 10. Millefeuille / MÉDITATION - Jules Massenet Mille-feuille is translated from French. The layers of pastry are called feuillete, eg. leaves, which is what presents after baking. Statistics shows that according to the traditional recipe, there could be 729 pairs of double layers, which is close to a thousand. Further, if following the fresh gourmet, Adre Guillot, Millefeuille could pile up to 2048 layers, which are double thousand layers. The taste is naturally more crunchy and delightful. The puff pastry is warm and crispy but the filling is cool whipped cream and mashed pear, which brings the sweet and sour mouth feel. The gentle appearance is as angles. Surprisingly, after tasting the fillings, it's amazed to learn that it's the temptation from the devil and unforgettable. Millefeuille is the kind of dessert that fights against the time. Better indulge yourself with Millefeuille in the most intensive seduction. 11. Vienna Coffee /APRÈS UN RÊVE - Gabriel Fauré Feels like to have a cup of coffee after a dream? The Vienna coffee brings the consistent luxury of the palace style. From the edge of the cup, tenderly infusing the syrup into black coffee then topping with snowy white whipped cream. Before the whipped cream melts like iceberg, do rapidly sip the cool whipped cream. Then it comes with the aroma and bitterness of hot coffee and ends with the silky syrup. Reality and dream stagger but explicit between each other and it seems echoing "Après Un Rêve". 12. Mousse de chocolat blanc / LE CYGNE - Camille Saint-Saëns Mousse de chocolat blanc has a more appropriate name: summer passion. Beneath white chocolate mousse, the sourness from the fresh red raspberry jelly mingles perfectly with the sweetness of white chocolate. Of course, the puffy spongy cake is the best to greet the summer se
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