Cooking with tea
Well, April 4th is here and we’ve been using tea in some recipes that we will be tasting. When substituting tea for a liquid in your recipe, use a 2:1 ratio of tea to water when infusing. So if your recipe calls for 2 cups of water, use 4 tsps. of tea to 2 cups of water for unfusing, then use the tea for your cooking. As I mentioned earlier, you might have to adjust the seasonings; it’s all about how the food tastes to YOU.
I promise to do a better job with posting recipes. I just found some new ones so I will be posting them shortly. BON APETITE!!
Doing some searches for cooking with tea. Our next Open House will be April 4th at our shop. Any ideas? Drop us a line…free ounce of tea if we use your recipe!
Here’s a great tip from Ricki in Chandler, AZ. She uses tea anytime the recipe calls for water. For steaming vegetables, she puts mint into the water so the vegetables are infused with a fresh mint flavor; not to mention the wonderful way the kitchen smells.
Experiment with different varieties of tea. Prepare Basmati rice with jasmine (green) or Formosa oolong tea; brown rice with a strong breakfast-type tea (English or Irish Breakfast), and miso soup with green tea – especially Gen Mai Cha, which has a nice toasty flavor thanks to the roasted rice in this tea. The links will take you to that tea on the website.
In general, substitute with tea one half or more of the liquid (water or stock) called for in a recipe. You may need to adjust some seasonings, especially salt.
Remember, it’s all about taste and what tastes good to you. The fruit infusions are great to use for punches and desserts. Experiment and have fun! Let us know your favorite recipe for cooking with tea…we love sharing!
How creative…I never thought of replacing water with tea. I’ll be trying that soon! I made some Lady Grey Tea cookies yesterday myself (recipe on my blog) and they were SCRUMPTIOUS!
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Emily, The Crazy Tea Chick