Dilmah Seven Star Tea

Quail Breast Poached in Ceylon Tea

Food : Main Courses

Quail Breast Poached in Ceylon Tea


  • 1 litre water
  • 10 tea bags of Dilmah Ceylon tea
  • 1 orange zest
  • 6 quail breast
Rosewater jelly
  • 2 Dilmah t-Series Rose with French Vanilla tea bags
  • 10ml rosewater
  • 500ml water
  • 4 1/2 tsp gelatin powder


  • Place water, tea bags and heat in a saucepan and bring to boil.
  • Once water is boiling, poach quail breast in liquid for 80 seconds.
  • Remove breast from liquid and place on a drip rack to rest and cool.
Rosewater jelly
  • Place tea bags, rosewater and water in a saucepan and bring to boil.
  • Take out the tea bags and stir through the gelatin until it dissolves.
  • Set, then cut accordingly to size.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Rose With French Vanilla