While we consume tea first and foremost as a beverage, you will be surprised at how tea leaves can be used in cooking a number of dishes. The variety of teas, each with their own aroma and flavour only goes on to enhance the flavours of the dish.
Green tea being on the mellow side and having earthy, vegetative flavour can be used to cook in dishes in several ways. Use it in place of water to cook rice, add it to your vegetable stock, or make a salad dressing like in the recipe below:
Chamomile Green Salad Dressing
1/2 Cup brewed Chamomile Green Tea
2 TBS lemon
3 tsp. balsamic vinegar
1tsp. olive oil
1 tsp. tahini
1/4 tsp mustard sauce
1/4 tsp honey
Salt & pepper to taste
Whisk together the above-mentioned ingredients and serve on top of your favourite greens.
Unlike other green teas which are steamed, Hojicha from Japan is a roasted green tea with a nutty flavour. Next time you make cookies, grind 2-3 spoons of our Hojicha Dark Assam Green tea into powder and add it to the flour. It will definitely add a favourable roasted, nutty flavour to your cookies.
Black tea is stronger in taste and aroma. It can offer a smoky flavour that goes well with mushrooms and meat. Just think of tea as another spice when making a marinade. Add 2 spoons of our Badamtam Darjeeling Black Tea to your spice mix and use it as a rub for your meat.
Cooking with tea is the latest fad amongst lifestyle chefs so it’s time to think out of the cup and incorporating your favourite tea into a recipe.