- Aphrodisiac Tea
- Black Tea
- Blooming Tea
- Chinese Tea
- Cooking with Tea
- Cooking Scallops with Loose Leaf Oolong Tea
- Spice Up Your Dishes With Tea Rubs
- Tenderize Meat With Tea
- Make Your Own Tea Infused Butter
- Green Tea Ice Cream to Beat the Summer Heat
- Darjeeling Tea Vinaigrette
- Tea and Almond Recipe
- How to make beautiful tea and food pairings - A culinary adventure
- Make Your Own Genmai-cha Tea
- Green Tea Chocolate Truffles
- Jasmine Tea Chicken Soup
- Mexican Black Bean and Tea Soup
- Fruits in Tea Syrup Using Earl Grey Simple Syrup
- Salmon in Black Tea Coconut Sauce
- Lapsang Souchong Tea Parsnip Soup with Green Tea Poached Chicken Salad
- Darjeeling Tea
- Dessert Tea
- Discounts and Specials
- Dog Tea
- Free Tea
- Green Peace
- Green Tea
- Herbal Remedies
- Herbal Tea
- Iced Tea
- Japanese Tea
- Men's Health
- New Products
- Oolong Tea
- Party Time!
- Pu-erh Tea
- Reading Tea Leaves
- Rooibos Tea
- Tea and Beauty Tips
- Tea Art
- Tea Books
- Tea Cartoon
- Tea Cocktail
- Tea Condiments
- Tea Culture
- Tea Cups
- Tea Health
- Tea History
- Tea Incense
- Tea Party
- Tea Recipe
- Tea Shops
- Tea Spa
- Tea Steeping
- Tea Storage
- Tea Video
- White Tea
- Women's Health
It has been a while since we discussed an article involving loose leaf tea for cooking. This time, we'll make use of Oolong tea leaves and how it adds a delicate twist to one of our favorite seafood - the scallops.
This recipe is basically about using a loose leaf Oolong as coating for our scallops. Oolong tea gives it an added flavor.
It is always nice to have some cooking freedom - to experiment that is, and then end up with delicious meal to enjoy. For us tea lovers, it is great to know that there are actually plenty of ways to use tea to add twists on our favorite dish.
Over the last two articles, we've discussed how tea could work as a meat tenderizer and as a medium for smoking meat. In this blog post, we'll make a few tea-based rubs that will surely surprise our taste buds.
Basic Tea Rub:
This might be, perhaps the simplest way to make a tea rub. This best suits steak and pork chop, though it could be used for other dishes as well.
In the previous article, we've discussed how smoking meat with tea could bring our excellent and diverse flavors. To add up to the topic, we'll talk on getting tender meat cuts that simply melts in the mouth using of course, no other than tea - specifically black tea.
The best thing about this procedure is that it is easy to follow and is very doable. Just prepare your loose leaf black tea and we're all set to go.
I will admit that cooking for me personally can be a challenge. I'm more likely to blow something up, set something on fire, or burn whatever I'm trying to bake to a crisp than I am to actually produce something edible. However, something I've been dying to try involves our favorite thing on this website: tea. Baking with tea can be a challenge, especially if you're inept when it comes to cooking like me. However, the finished product could yield a delicious, tea infused treat with a vibrant flavor and a lovely taste.
One of my favorite blogs, Cupcake Project, luckily has posted a guide to getting the right flavor and the right intensity in your tea dessert.
With high temperatures sweeping the United States and the vacation season upon us, it might just be time to have a tasty, cold treat. What better way to do that than by incorporating healthy green tea? Organicauthority.com recently posted a wonderful recipe for Green Tea ice cream. The recipe doesn't require an ice cream maker and offers a creative twist on traditional ice cream. All you need is a freezer and the ability to stir. Why don't you give it a try?
With my son sound asleep right next to me this 3rd month of his birth, I have shaken the dust off of my copy of Culinary Tea and am ready to dive back into trying all recipes.
Tea with scones or biscuits, a cup of tea at night or in the morning? These are all the typical ways we think of enjoying our tea. I have to admit that a cup of tea is something I didn't really think of enjoying outside of my daily routine. That was until I started reading the great articles on here, written by Ani. The recipes of delicious cuisines made with the finest California Tea House Teas were delicious to read about. Then it hit me! Everyone has heard of the everyday ways to enjoy tea. How about something a little adventurous? So I started researching. How can I incorporate tea into other times? We often pair wine with food, why not tea?
In researching this article, I came across the following legend regarding the origin of Genmai-cha:
In feudal Japan, there was a servent named Genmai. One day he was serving his master, a samurai lord, some tea. As he served the tea, some grains of rice fell out of his pocket and into the tea. His master, furious at him for ruining the tea, executed him on the spot. The samurai lord decided to drink the tea anyway and loved the flavor that the rice added to the tea. He ordered that his tea be served that way every day from then on and called the tea Genmai-cha in honor of it's accidental creator.
At heart, I’m a chocolate lover. Since I’ve gotten older, my only change in vice, for sometimes it can reach unhealthy proportions, has been to move onto the dark side. If I had a chocolate number, 85% would be it.
However, sometimes you just want a little variety with your cacao. I’ve tried nuts; I love chunks of almonds swirled in. Espresso flavored bars are good too. But after investigating on the web, I realized I had been missing out on something pretty big—tea & chocolate.
1/4 cup finely diced carrots
1/4 cup fresh or frozen green peas or thinly sliced snow peas
2 tablespoons finely diced celery
1 cup water
1 ounce enoki mushroom stems trimmed to 1 inch from the head
8 ounces cooked chicken breast, diced (about 2 cups)
Salt to taste
Freshly ground white pepper to taste....
I decided I wanted to start with something that sounded a bit easy so I don't get discouraged too soon. I also wanted a combination that was not too heavy for dinner. A soup and salad seemed to fit the bill.
Lapsang Souchong Tea and Parsnip Soup: Serves 4