tea as a cooking ingredient

interested in discovering how, where, and when tea is used as a cooking ingredient. Herbal tea infusions are included. A bit of history, country of origin, background with recipe or thoughts is helpful

i use tea alot in desserts
i have made jasmine tea parfait
lemon verbena creme brulee
"cup of tea mousse and biccies"
tea granita
and tea custards
but we English do like our tea
hope its useful Jamms!!!!

[shahar]

I mostly use herbal infusions for baking breads. Try using mint/sage tea as a subtitute to water in a bread rec.

Originally posted by shahar:
I mostly use herbal infusions for baking breads. Try using mint/sage tea as a subtitute to water in a bread rec.

I am not sure this will get through but thank you for answering

Jamms,
How did you do your lemon verbrona creme brulee?

hello Andrew!!!!!
for the lemon verbena brulee use a good creme brulee recipe but just infuse the cream with the verbena either bags or leaves
can add lemon balm leaves or lemon mint as well and just depends on how strong you want the taste in the infuse time
hope that helps
later Jamms!!!!!!!!

[m brown]

try earl grey and milk chocolate truffles.

for my tea infused creams and custards, drop tea bags in at the boil and remove after a few min.

tea caramel sauces are great for spring ice cream dishes.

[chefjohnpaul]

Hey, try making rice with different spiced teas, it really is excellent. Constant Comment, or apple Spice would be excellent to cook wild rice in then serve with roast duck. MMMMMMMMMMMMMMMMMMM

[Kimmie]

In January 2002 issue of Food & Wine, there's a nice article along with a few recipes:

- Scallops with shiitake in lapsang souchong broth;
- Soba in green tea with chicken and snow peas; and
- Rooibus chai.

[chrose]

M-Brown stole my thunder! I too love Tea Truffles. Earl Grey being the best I think but other flavors are also great. I use however semi sweet as opposed to milk for mine. (just don't use green tea yuck!)
Also tea with rice and sugar makes an excellent smoke for tea smoked duck or fish or chicken etc. Try adding it to a cure for an Asian influenced gravlax style dish. The sky's the limit!

[marmalady]

Mother Martha Stewart has a recipe for green tea cookies in her Christmas Cookie book this year - if anyone's interested, I'll post the recipe; made them, and they came out pretty yummy and a gorgeous pale green color!

[pollyg]

I make lemon verbena panna cotta, earl grey granita, use tea with rice to smoke stuff, but i'm not sure of any history, I have a feeling it may be a relativley recent thing to flavour things with tea. But i'm probably wrong b/c I just remembered that the Chinese have flavoured eggs and fish and rice with tea for ever. Interesting topic.

[chiffonade]

My favorite thing to do with tea is sorbet or granita. The Celestial Seasonings Zingers do great iced desserts.

One TERRIBLE memory I have of "tea as food" occurred at school. We made sorbet with tea and some kind of green oriental tea was included. I put a spoonful of it in my mouth and nearly spat it out.

It tasted like bacon ice cream... Bleah!!

[ren]

I add a tablespoon of strong black tea to the sugar, juice,etc when making apple pie. I once made apple wine that had little or no flavour and was advised a bit of tannin powder may improve the depth.
Ren

[Risa]

I make a Green Tea sponge filled with Green Tea Whipped Cream. I think it's based on recipes from RLB's Cake Bible. However, it uses the powdered green tea.

I also remember a popular Earl Grey Chocolate Cake that I wanted to try, but I haven't yet.