Cooking With Tea
Cooking with tea is both fun and easy. You can just think of tea as an ingredient in your recipes. You can use green or oolong tea to make flavorful yet delicate infusions when you are poaching, steaming, braising, or marinating fish or shellfish. These teas are also useful in creating flavorful big bowl noodle dishes. For marinating pork, beef or chicken, use brewed black or oolong tea to add a flavor boost. Take the tea leaves from your teapot and finely chop them up, then add as you would greens to rice dishes, stir fries, or savory meat sauces…you might also use tea leaves in your delicious fillings for homemade dumplings. The flavor of tea never overpowers. It is a versatile seasoning that can also be used for adding a delicate hint of color to sauces, fruit desserts, and breakfast smoothies. Follow the japan example and add matcha powder for flavor and to and bring about a bright, emerald green color to cakes, cookies, puddings and ice creams.
Tea is rich in healthful antioxidants as well as in vitamins A, B, E and K. from these leaves we can obtain a wealth of minerals such as chlorophyll, copper, fluoride, magnesium, phosphorus, and potassium. Vegetable soups and light broths can benefit from the subtle flavor that tea contributes: use brewed tea instead of water and you are building in flavor as well as adding vitamins and antioxidants.
I look forward to bringing you more cooking with tea from “The Story of Tea” and some of these recipes that I have tried myself.