Sometimes we’re in the mood for more than just a drink. It’s hard to ignore that food is a major part of our daily lives, and most of us are already thinking about the next meal before the last one. We also crave change and novelty, experimenting with new cookbooks, the latest Instagram demo reels, and asking friends for innovative recipes.
Anyone who’s a bit more familiar with tea and confections might already be tuned into baking desserts with tea. From earthy earl gray shortbread cookies to sumptuous matcha sponge cake, there is no shortage of uses for both regular and herbal teas when it comes to sweets. Since a lot of people tend to sweeten tea to begin with, it’s also not much of a leap to pair or even infuse tea into baked goods.
But what about straight-up cooking? Well, let’s just say you’d be surprised. There are a number of food-and-tea combinations that are actually well-known, and some are well-kept secrets. Either way, these concoctions might be just what your kitchen repertoire is missing.
Some ideas, thanks to Bon Appetit, The Vegetarian Times, and Masterclass:
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A different take on a dry rub… Rub loose-leaf tea onto meat, like a skirt steak, for several hours before cooking. Similarly, you can flavor a liquidy marinade with the tea of your choice.
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Infuse a stir fry with a splash of a brewed nutty tea like genmaicha, complementing sharper flavors like garlic and soy sauce.
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Use a green tea like sencha to flavor a dairy-heavy sauce like bechamel, which can be used for year-round favorites like lasagna.
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Tea-crusted tofu. Need we say more?
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Combine matcha and salt for…drum roll please…matcha salt!
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The same way you’d make herb butter, make tea butter to spread across your favorite bread. A floral loose-leaf might be the perfect contrasting choice for this.
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Bring your favorite grain like quinoa, barley, or freekeh to a boil in brewed tea as opposed to plain water, chicken broth, or vegetable stock.
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Poach tortellini, mushrooms, or even a flaky fish in a light tea “broth” such as jasmine or white tea.
What makes cooking with tea super-interesting, aside from the uniqueness of the flavors themselves, is the amazing range it can provide. As you can see from some of the suggestions, a variety of cuisines from Pan-Asian to Italian to Greek can benefit from the inclusion of gourmet loose-leaf tea. Plus, you can change it up with techniques. While the whole tea leaves themselves can be used dry, or powered for a rub or salt mixture, tea can also be brewed hot or cold, depending on how the dish is prepared, and be incorporated smoothly in liquid form.
Any way you look at it, a premium-quality tea is an amazing flavor-enhancer that curious cooks and kitchen newbies alike should not skip out on, whether your creations lean sweet or savory.
P.S. If you love tea based food and desert recipes, follow our instagram, were constantly posting new ones!
