If you’ve been reading the past few blogs and still haven’t found the tea-cooking technique that is right for you, here are a few more ideas to try in the kitchen.
Tea as a dessert:
It is a fairly common practice to take tea after a meal. But what about tea as the dessert? This trend is quickly building in popularity in the food industry and is revolutionizing the way we think about our after-dinner sweets. Most people have been introduced to Green Tea Latte frozen yogurt, but what about Earl Grey Muffins or a Jasmine Ganache? Because many teas take sugar well, it is sensible to conclude that many sweets would take tea well. Many bakers and chocolatiers are adapting and adding new recipes to include the wonderful hints that tea can add.
Tea as a green:
Finally, one must not overlook the simple fact that tea, like many greens used in cooking, is an edible leaf. For novice green tea drinkers, I have found quite often that they remark on the fact that it has a very “earthy, spinachy” taste. Why not use this taste to your advantage? Tomorrow morning, when making omelets, instead of using the usual spinach, try substituting Sencha leaves! This divergence from normalcy will surely receive great approval.
The benefits of cooking with tea seem almost as innumerable as drinking it. In many cases, when cooking with tea, it retains many of the essential vitamins and antioxidants as well as the HDL’s (good cholesterols).
Tea, is seems, is not only a refreshing, delicious and healthy beverage, but also one of the most versatile and interesting ingredients that is (finally!) hitting the Western Culinary scene. I recommend that you consider using your favorite teas in your culinary exploration. Like many chefs say about cooking with wine (“Do not cook with a wine that you wouldn’t drink”), for the best results, use the teas that best fit your tastes. You are limited only by your imagination in this journey for the search of new ways to take your tea. Happy and healthy travels!