Cooking With Tea

                  

Tea Cuisine
A Healthy Addition

Cooking with tea is an emerging food art. In 1986, Mariage Freres in Paris started incorporating tea in its recipes at the tearoom on Rue du Bourg-Tibourg. Over 98% of the dishes served lists tea as a complimentary ingredient. We love this idea and have embraced it wholeheartedly! We have a background in culinary arts and enjoy capturing the unique tea flavors in sauces, salads, soups, pastries, entrees and beverages.

We have over 100 blends of tea so the combinations are endless!

As we develop or discover new and exciting recipes with tea, we will publish for your enjoyment.

Cooking with Tea Tips:

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Use tea leaves to garnish salads, seafood and chocolate truffles. The leaves present a fresh and unexpected flavor profile.
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Add Lapsang souchong (Smokey Blend) to your pepper mélange before adding to your grinder. Grind on salads and soups for a smoky pepper flavor.
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Rub pork tenderloin with Easy Green tea powder and slow roast.
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Combine ¾ cup distilled vinegar with 2 T green passion tea in a blender and cold steep overnight. Blend again with 1 and half cups of olive oil. Use on salads and seafood.
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Add Easy Green to cookies, muffins, cakes and quick breads for the verdant taste of green tea. A great way to get the health benefits of tea.
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Add Traditional Chai to punch or iced drinks.
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Poach pears and apples in Sunday Blend for a rich vanilla taste.
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Melt apricot preserves in the microwave and add steeped Mootz Run Blend for a fruity glaze for tartlets or brush on chicken as it’s grilling.
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Make sugar syrup with Berry Melon tea infusion and top a parfait of fresh fruits and garnish with a sprig of lavender.
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Get creative. When a recipe calls for liquid, use a steeped tea or tisane as the substitute. You be excited when you create your very own recipe.