Cooking with Teas

COOKING IDEAS to liven up your favorite recipes using Partners Tea Company teas

• Try cooking rice in jasmine tea (Midnight Moonlight) tea instead of water for use with curries

• Steep prunes in Pure Assam black tea and brandy.  Serve with whipped creme and honey.

• Use Pure Ceylon green tea instead of milk/ water in making ice cream, custard or baked goods for a subtle depth of flavor

• Pure Assam Black tea in marinades and with tahini (sesame paste) in noodle dishes. 

• Use Pure Assam Black tea for deglazing veggies, tofu, beef or chicken

• Popeye adds a slightly smoky flavor as well as ginger, lemon and mint to a Moroccan or Turkish chicken or fish marinade- add garlic, chili, sesame and lime.  Also, drizzle Popeye enhanced marinade over dish before serving.

• Goodnight Kiss replaces half the oil or milk in cake recipes, to make a rich, vanilla, mint chocolate cake.

• Zelda is used to flavor custards or pannacotta.  Replace part of the milk in any creme based dessert with Zelda.

• Sweet Friend Blend adds zest, flavor and color to a salad dressing.  Brew double strength and combine with lemon juice, olive oil, ginger, and salt for salads. 

These are only suggestions, so use your own imagination and creativity.

Tea is meant to add subtle flavor, not overwhelm the dish, use sparingly.

Tea is also used in cooking and baking. It can be used as a base for punch, cocktails, soups, stews, marinades, or sauces-adding color, flavor, and aroma (plus antioxidants and other nutrients).

It can replace liquids called for in recipes for soups, marinades, sauces, stews and cakes for added flavor and nutrition.

Photo: Cooking eggplant curry in Sri Lanka using coconut milk and green tea.  Black tea may be used as well.