Tea in Cooking
I’m one of those newer tea people who came through the door of wine and food. Worked at a winery in California, entered and won some cooking contests…but now cook for fun (I’m retired). I’ve cooked with tea a little bit but now I’m getting more creative. Earl Grey Vanilla Pudding, tea flavored honey, tea smoked eggs, steeped smokey tea in steamed greens etc. How about you?
I haven’t tried cooking with tea too much. The only time I really do is using it like a broth when making things like rice or barley, or I’ll add some in the crock-pot. That’s as much as I’ve ever done with cooking with tea though, and I typically use Gunpowder Green tea when I do.
There are exceptions, and I definitely enjoy, say, tea eggs, but I don’t really see the point in making a big point of using tea in cooking, or pairing teas with foods. I enjoy drinking tea, and I enjoy eating food, but I don’t see that much need to combine them.
But, if that’s your thing, there are some good cookbooks about the subject, and one of the most recent Sunset Magazines had a set of 5 or so recipes which used teas and tisanes.
Here is one that is done at the Boulder Tea House…Got to try this: Puerh Tea Salad *
arugula, spinach, gorgonzola, figs, pears, walnuts, Tuo-cha puerh vinaigrette. Of course Boulder Colorado has a Tea Festival every year so they are motivated to use tea in cooking. The whole town gets envolved.
Bonnie, all the foods you described sound amazing! If you’re willing to share recipes, I’d love to try them out!!
Ha…you’re from Chico, CA and I used to live in Paradise right up the hill, won the pie bakeoff at the Johnny Appleseed Festival. Small world. So, that got me started years ago, ok with me to share.
I love how small the world is and can be! I’m especially intrigued by the Earl Grey Vanilla Pudding, the tea flavored honey, and the tea smoked eggs. Go ahead and message me if you’d like. I’ll quite likely end up writing about them on my blog when I have the opportunity to try them. :D
I make a Chai Syrup, which doesn’t actually have any tea in it, but, instead has the spices of a masala chai blend that have been strongly steeped into a tisane, and then simmered with brown sugar until it reduces to a syrup-y consistency. This is my favorite topping for pancakes.
I’ve also used chai (actual chai with tea leaves in it) to make apple sauce.