TEA IS A VERSATILE COOKING INGREDIENT 

Next to water, tea is the second most popular beverage in the world. Tea is such a versatile ingredient to cook with; whether used raw as a seasoning or steeped to infuse flavor into cooking liquids. Tea remains one of the most popular and versatile flavor infusions whether used and is one of my favorite go-to ingredients to cook with as It has a wide range of unique floral and herbal aspects that innately complement cooking ingredients. The flavour range varies by variety to include a breadth of flavours; citrus and floral, robust, bitter, sweet, fruity, roasted and woody.

 

QUICKS WAYS TO ADD TEA TO ENHANCE WITHOUT DOMINATING OR MASKING FLAVOURS

Steeped - dried loose tea

 

Use crushed dried loose leaf tea  

Add loose tea to add flavor to

- baked goods, butter, pasta and infuse flavor into dairy or cooking liquids.  

- Add crushed dried tea to your favorite dry rub to season meats, fish and poultry.

- Loose-leaf tea can add an extra boost of flavor when smoking meats, fish or poultry.

- Add loose leaf tea when curing or brining

 

USE STEEPED TEA TO INFUSE FLAVOUR

Steep tea to desired strength and cool slowly to avoid tea becoming bitter or cold before adding. 

Deglaze pans - use strong tea as you would wine or stock

Enhance soups and sauces– use strong tea infusions

Poaching or braising– infuse cooking liquids with loose leaf tea for a quick poach and for long slow braising; add fully steeped strong flavored tea.

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MATCH TEAS TO FOOD

Pairing tea with food is a personal preference with the goal to balance or contrast to bring out the best flavour by enhancing without dominating or masking flavors.   

 

Fat and oily - use slightly astringent teas

Rich food – a full bodied and bitter tea pairs well 

Strong smoky flavours –pair with delicate teas

Sweet and creamy desserts - enhanced by using sweet teas with floral fruity notes