The use of tea in cooking

Once tea was not only a drink, but also food; in the records of the 8th century, a mention of tea soup was found. Tea leaves were stewed with meat, fermented like sauerkraut, and other foods were prepared from them. The new is the well-forgotten old, and today tea is again used in cooking, thereby introducing a lot of nutrients and antioxidants into a variety of dishes. It is becoming trendy and professional chefs are experimenting with recipes and ancient ones.

The subtleties of using tea infusions in cooking

The following techniques are now used in tea cooking:

1. Preparation of broths and sauces using black tea infusion. The technology is simple: 3 tsp. dry leaves need to be poured with 2 cups of water and wait until the base is infused.
2. The dressing is made from tea infusion mixed with vinegar, which gives the salads an unusual and delicate taste. To do this, half a glass of leaves is laid in 1 liter of vinegar or oil. The second option also has an unusual effect. The drug is infused in the refrigerator for about a week so that the liquids are saturated with the aroma of tea. It is best to put the leaf in vinegar heated to 60 ° C, hold it longer and use it within a year.
3. A sophisticated marinade for baking fish can be made with Pu-erh teas with Indian spices, or bergamot teas with honey and lemon.

The easiest way to make infusions is from Ceylon tea, it gives the base more flavor and color more easily.

Tea leaf as an ingredient in various food dishes

There are many recipes where tea leaves are used as ingredients in ready-made meals:

1. Japanese - Ochazuki Bowl. This is a dish of undercooked rice, fried fish - salmon, strips of seaweed drenched in sencha tea.
2. Japanese salad made from boiled young leaves, which are laid out in a salad bowl along with pieces of mackerel or tuna, sprinkled with sesame seeds and poured with soy sauce.
3. Ideally combined with white fish tea. Leaves can be used to make a “pillow” for baking it.
4. The same white fish can be baked by rubbing it with salt, fine tea powder and pepper.

French recipes involve brewing a tea leaf in cream heated to almost boiling, which can then be used to make both sauces and desserts.

Desserts with tea

This is a very interesting process that is not only exciting, but also generates a strong attachment to this kind of action. Tea desserts include:

1. Jellies and biscuits on a red, strongly brewed shaykhun.
2. The tiramisu is a bright green color, where matcha tea is used instead of coffee and cocoa.
3. Oolong ice cream and tea sorbets.

And much more. Japanese pastry chefs have achieved special skill in making such desserts and sweet dishes, where tea is the main ingredient.

Where else tea is used

A lot of tea-containing dishes are surprising. In some, tea becomes the main element, in others - a secondary one, but the taste of such food is always original and unusual. This:

1. Match. Perfect for dusting confectionery products, giving them an unusual green color. Goes to ice cream and panna cotta. Mixed with corn flour, it acts as a breading for tofu. This type of tea is most commonly used in cooking.
2. Rooibos. Mixed with butter, ideal for frying vegetables: carrots, zucchini, etc.
3. Jasmine tea is used as a marinade for fish, soaking it in the infuser until it is saturated with its scent.
4. And for marinating meat, smoked Chinese tea - Lapsang Souchong is ideal. You can also marinate vegetables in it before cooking.
5. The Japanese prepare a salad with dormant gyokuro tea leaves.

It can take a long time to list all the dishes prepared with tea, in tea, in tea. For those who want to try the unusual tastes of such food, there are special recipe books from where you can learn a lot of interesting things.

Universal use of tea

There are many universal recipes for using tea:

1. For desserts, it is permissible to use any varieties that you like.
2. Crushed tea with your favorite flavor can be added to all dishes, making it a versatile seasoning
3. Cook soups and cereals on infusions. At the same time, familiar food acquires an unusual taste and aroma, be it chicken noodles or vegetable stew. But Asian soups brewed with tea are especially good.

It follows from the above that tea does not limit itself to the role of a drink, but fully participates in culinary experiments, allowing humanity to learn new tastes of new dishes.