73
drank Vanilla Green by Adagio Teas
525 tasting notes

I’m not sure if it’s appropriate to write about this here since I’m eating this tea and not drinking it but I think it’s fitting so I’m gonna go for it.

So earlier this week, I talked about turning this tea into food. Today, I made cookies. with this tea. More specifically, I made lemon ricotta cookies with this tea pulverized in my food processor. Among my ideas, I listed lemonade and cookies, and I sort of wanted to both but only had enough leaves for one. So I combined the idea. Vanilla-y lemons sounds really appealing to me. And while these cookies are awesome, the green tea flavor is overwhelmed by the lemon zest (home grown meyer lemons!) The vanilla flavor was present though, and tasted awesome!

I think next time I want to bake with a tea that’s not matcha, I’ll have to brew some tea real strong and see if that works better. But I’d probably taste the tea more without the lemon. But lemon is great too! And I get all the health benefits of consuming the whole leaf. Everyone wins!

Today has been an awesome teaful day!

Adeline

Have you heard of this method: http://www.cupcakeproject.com/2010/05/baking-with-tea-how-to-get-flavor-of.html ? It’s been successful for me in the past!

momo

I’ve also seen infusing butter with tea for baking: http://www.cupcakeproject.com/2010/05/baking-with-tea-how-to-get-flavor-of.html
I used pulverized leaves to make some muffins and it worked there, but there were no other flavors involved. Baking with tea is a fun experiment!

Mercuryhime

Flower and Amanda, it’s so funny that both of you came on a provided the same link at about the same time. Thank you both for the awesome link. Looks promising! I wonder if you could then use the buttery tea leaves for a nice butter tea, Tibetan style. It might depend on the tea. :)

Mercuryhime

Um, I meant flowering and amanda…

K S

Ok, who else just flashed on the scene from Bambi?

Mercuryhime

KS, you mean when Thumper is told to eat the whole plant and not just the flowers? :)

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Adeline

Have you heard of this method: http://www.cupcakeproject.com/2010/05/baking-with-tea-how-to-get-flavor-of.html ? It’s been successful for me in the past!

momo

I’ve also seen infusing butter with tea for baking: http://www.cupcakeproject.com/2010/05/baking-with-tea-how-to-get-flavor-of.html
I used pulverized leaves to make some muffins and it worked there, but there were no other flavors involved. Baking with tea is a fun experiment!

Mercuryhime

Flower and Amanda, it’s so funny that both of you came on a provided the same link at about the same time. Thank you both for the awesome link. Looks promising! I wonder if you could then use the buttery tea leaves for a nice butter tea, Tibetan style. It might depend on the tea. :)

Mercuryhime

Um, I meant flowering and amanda…

K S

Ok, who else just flashed on the scene from Bambi?

Mercuryhime

KS, you mean when Thumper is told to eat the whole plant and not just the flowers? :)

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Bio

I came from a tea drinking family, but I never appreciated the different qualities and varieties of tea until older. All that time wasted! But I guess I needed to be mature enough to appreciate the tea experience. :)

My favorite teas are green oolongs and white tea. I also love greens, especially gyokuro. I have a huge appreciation for rooibos and honeybush as they are often that only thing I can drink in the evening. I am a relatively new convert to black teas. This is unfortunate for my wallet but extremely wonderful for my palate. :)

In any case, I have a love for both flavored and unflavored teas. They are different experiences for sure, but both enjoyable. I find that it often depends on my mood.

I am on a quest to find a tea that will win my husband over. I think I’m making some headway…

My profile pic features my two lovable puppies, Mr. Snuggles and Sr. Caliente.

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NYC / Westchester

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