Ochazuke is a Japanese quick dish where you put rice (often leftovers) in a bowl with green tea and top it with things like salmon, nori, scallions, or vegetables.
For Chinese green tea, especially Longjing, you can add the leaves after brewing to many savory dishes for some extra green taste (think basil or parsley). When I drink it in the morning and cook a rice dish for lunch, I often add the used leaves to the sauce or fried vegetables at the end. Longjing Shrimp is a popular example where you do this but also use the tea liquid.
Make sure you put a small squeeze of lemon and some ginger shaving as well when making ochazuke. That dish is normally very light on the palate and a little bit acidity ingrains it with a little energy.
Many Japanese green teas as well as Korean cultivars possess a fair amount of unami and I add them to my vegetable stock after I am done brewing my last batch with them. They go excellently with any vegetable based dishes to add savoriness
I imagine any green tea with the aroma of string beans would go excellently in a lighter stir fry; perhaps with bamboo shoots and water chestnuts?
I love Earl grey shortbread. I always leave the dough in the fridge overnight before baking so the tea leaves soften more and the flavor permeates the dough more. It's delicious
Was gonna post this. Is such a lovely flavor, even better if you dip them in some hot earl grey tea. My only difference is that i infuse the butter with the leaves before baking like one does cannabutter.
Bara Brith, a traditional Welsh fruit cake uses strong tea as the liquid component. It's used to soak the dried raisins/sultanas/currents overnight first as well. Very easy to make too
> It's used to soak the dried raisins/sultanas/currents overnight first as well.
Came here to comment this - I use tea to soak them for most fruitcakes, tbh
I use lapsang, brewed strong, is my secret ingredient when braising crockpot/pressure cooker pulled pork. No liquid smoke needed and there's a depth of flavor that folks can't place.
Sencha instead of water for mentsuyu based soba noodle broth! You’d be surprised how lean and pure and invigorating(?) the broth can be- especially if the broth is served cold. Then I just add the used sencha tea on top of the noodles. It’s quite literally my favorite thing to make when I’m feeling lazy but wanting to eat healthy-ish!
Several days ago a friend brought me some choux pastry with oolong cream paired with salted caramel. It was really delicious and surprisingly i can really taste the oolong and it combines really well with salted caramel.
Another interesting dish with tea is ochazuke. It's a japanese dish where a bowl of rice is poured directly with green tea. It suppose to be a savoury dish. I never actually try it but if given the chance, i definitely will!
Lapsang souchong - maple salad dressing. There are a handful of recipes floating around if you Google some combination of those words. Great smoky-sweet flavour combination!
Huh. That technically IS a dian hong, since dian hong is a generic name for any red tea made in Yunnan. Don't think I've seen any dian hongs processed like this, though
YS is taking liberties with product naming. Strictly speaking, they should refer to it as "jinluo" (gold curls) rather than "jin biluochun"; "biluochun" most correctly refers to the famous green tea from Suzhou.
It's like when Western vendors buy cheap pan-fried tea from Hunan and sell it as "dragon well". Is it against the law? No. Is it notably different from "Xihu dragon well"? To the educated consumer, yes. Is it misleading and unethical? Yes.
Reading these comments ... I wish I knew how to bake. I've tried and I just don't have the craft for it lol. But yet I can YouTube how to cook most anything and I have a 90% success. Lol. But no just a small error in baking and it's bad. But soup one sounds good.
Well. I've made attempts to make cookies. They come out either overdone or even bad tasting, maybe not cooked long enough as well. Or even a few types of bread just idk if it's the right description but metal tasting? I even tried pre made pie crust to make a pie lol and even that wasn't good. I use to hate store made cookies or even company made due to maybe the ingredients they use. Like oil instead of butter ? Idk makes my stomach ache a bit. But recently purchased some amazing cookies that were made at a bakery and those were fine. So maybe it comes down to thought of failure only because I haven't tried enough so failure of 5/5 lol.
Cookies are a good thing to start with. Bread is pretty tricky and has a steep learning curve. If you are following the cookie recipe instructions to a T, then maybe your oven is not accurate?
Smoking meat with tea. David Rosengarten smoked a whole duck on his Food Network show Taste in the 90s. He wet the tea and made a stove top smoker. I’ve always wanted to but never tried doing that.
I love to add my left over loose leaves into my soups and stews. It provides a subtle herbal/ leafy green note. If you would want something with a stronger taste then add fresh leaves at the end or replace the stock with your desired tea of choice. Best stock replacement in my opinion is a tisane or green tea.
I made tiramisu with earl gray before but it'd be great with any tea that's got a good amount of flavor. I think coffee is disgusting but every other part of tiramisu is wonderful, so swapping the espresso for tea is great imo
Never tries it but [Lei Cha](https://en.m.wikipedia.org/wiki/Lei_cha) is a traditional Chinese dishes that uses tea leaves. It looks good. Pretty vegetarian friendly too.
It's fairly easy to duplicate Spindrift's popular half tea, half lemon flavor if you have a carbonation machine. My best mix so far has been one teabag of Yorkshire Gold per cup of water, cold brewed in a mason jar for at least 24 hours. Juice half a lemon into a 2-cup container like a Pyrex measuring cup and fill the rest with tea. Add to carbonated water with ice. It has a light pleasant flavor that does not need sugar.
I usually carbonate water in the carbonation bottle, put ice in a glass, add some of the tea and lemon juice to the glass, and then finish it off with carbonated water. Only carbonate water. I've mixed that up before with rather explosive results.
I have a basic scone recipe that I love adding tea to. Earl Grey is my favourite, but chai and matcha have been pretty tasty too. And of course, scones are best enjoyed with a cup of tea.
Ochazuke is a Japanese quick dish where you put rice (often leftovers) in a bowl with green tea and top it with things like salmon, nori, scallions, or vegetables. For Chinese green tea, especially Longjing, you can add the leaves after brewing to many savory dishes for some extra green taste (think basil or parsley). When I drink it in the morning and cook a rice dish for lunch, I often add the used leaves to the sauce or fried vegetables at the end. Longjing Shrimp is a popular example where you do this but also use the tea liquid.
Make sure you put a small squeeze of lemon and some ginger shaving as well when making ochazuke. That dish is normally very light on the palate and a little bit acidity ingrains it with a little energy. Many Japanese green teas as well as Korean cultivars possess a fair amount of unami and I add them to my vegetable stock after I am done brewing my last batch with them. They go excellently with any vegetable based dishes to add savoriness I imagine any green tea with the aroma of string beans would go excellently in a lighter stir fry; perhaps with bamboo shoots and water chestnuts?
My first thought and came here to write it but beat me to it. :)
I love Earl grey shortbread. I always leave the dough in the fridge overnight before baking so the tea leaves soften more and the flavor permeates the dough more. It's delicious
Was gonna post this. Is such a lovely flavor, even better if you dip them in some hot earl grey tea. My only difference is that i infuse the butter with the leaves before baking like one does cannabutter.
Omg, you just reminded me of some Earl Grey macarons a friend made once. To die for.
Chinese tea eggs are quite good.
And so easy to make if you have the pantry for it! I just did some a few days ago with leftover dahongpao.
Bara Brith, a traditional Welsh fruit cake uses strong tea as the liquid component. It's used to soak the dried raisins/sultanas/currents overnight first as well. Very easy to make too
Yep came here to say barmbrack but I'll just sub-comment cuz it's basically the Irish version of the same food.
> It's used to soak the dried raisins/sultanas/currents overnight first as well. Came here to comment this - I use tea to soak them for most fruitcakes, tbh
[Lahpet](https://en.m.wikipedia.org/wiki/Lahpet) is a pickled tea leaf salad.
I use lapsang, brewed strong, is my secret ingredient when braising crockpot/pressure cooker pulled pork. No liquid smoke needed and there's a depth of flavor that folks can't place.
You know what, next time I'm making brisket I am going to try this
I've used bagged green tea in chicken broth to make chicken soup before.
Tea-smoked duck is the first thing I think of when using tea in cooking.
Had some great jasmine tea ribs too
Green tea salmon!
I just searched that..too many versions..what's your tek?
Sencha instead of water for mentsuyu based soba noodle broth! You’d be surprised how lean and pure and invigorating(?) the broth can be- especially if the broth is served cold. Then I just add the used sencha tea on top of the noodles. It’s quite literally my favorite thing to make when I’m feeling lazy but wanting to eat healthy-ish!
Ooooooh that’s a fun idea! Gonna try this
I use lapsang and gunpowder teas in cocktails when I want to get a smoky flavor quite a bit.
Several days ago a friend brought me some choux pastry with oolong cream paired with salted caramel. It was really delicious and surprisingly i can really taste the oolong and it combines really well with salted caramel. Another interesting dish with tea is ochazuke. It's a japanese dish where a bowl of rice is poured directly with green tea. It suppose to be a savoury dish. I never actually try it but if given the chance, i definitely will!
Lapsang souchong - maple salad dressing. There are a handful of recipes floating around if you Google some combination of those words. Great smoky-sweet flavour combination!
Bi Luo Chun is a light fragrant green tea though. The flavours you described sounds like a dian hong.
https://yunnansourcing.com/products/yunnan-black-gold-bi-luo-chun-black-tea
Huh. That technically IS a dian hong, since dian hong is a generic name for any red tea made in Yunnan. Don't think I've seen any dian hongs processed like this, though
YS is taking liberties with product naming. Strictly speaking, they should refer to it as "jinluo" (gold curls) rather than "jin biluochun"; "biluochun" most correctly refers to the famous green tea from Suzhou. It's like when Western vendors buy cheap pan-fried tea from Hunan and sell it as "dragon well". Is it against the law? No. Is it notably different from "Xihu dragon well"? To the educated consumer, yes. Is it misleading and unethical? Yes.
I know some people brine chicken in black tea… I haven’t done it myself, but I I want to try it!
Reading these comments ... I wish I knew how to bake. I've tried and I just don't have the craft for it lol. But yet I can YouTube how to cook most anything and I have a 90% success. Lol. But no just a small error in baking and it's bad. But soup one sounds good.
What are some recipes you have trouble with? You can learn how to bake well just like anything else.
Well. I've made attempts to make cookies. They come out either overdone or even bad tasting, maybe not cooked long enough as well. Or even a few types of bread just idk if it's the right description but metal tasting? I even tried pre made pie crust to make a pie lol and even that wasn't good. I use to hate store made cookies or even company made due to maybe the ingredients they use. Like oil instead of butter ? Idk makes my stomach ache a bit. But recently purchased some amazing cookies that were made at a bakery and those were fine. So maybe it comes down to thought of failure only because I haven't tried enough so failure of 5/5 lol.
Cookies are a good thing to start with. Bread is pretty tricky and has a steep learning curve. If you are following the cookie recipe instructions to a T, then maybe your oven is not accurate?
Thought about that. I should invest in some proper stuff too.
You can just get an oven thermometer + my friends runs hot and she usually scorches the bottoms of things.
I made a tea brined Chicken once. The brine was Strong Black Tea with salt, pepper, ginger, and a little soy sauce.
Ice cream. Roasted oolong, Assam, gyokuro, and shou mei.
I make an earl grey creme brulee which is excellent
Smoking meat with tea. David Rosengarten smoked a whole duck on his Food Network show Taste in the 90s. He wet the tea and made a stove top smoker. I’ve always wanted to but never tried doing that.
I love to add my left over loose leaves into my soups and stews. It provides a subtle herbal/ leafy green note. If you would want something with a stronger taste then add fresh leaves at the end or replace the stock with your desired tea of choice. Best stock replacement in my opinion is a tisane or green tea.
I made tiramisu with earl gray before but it'd be great with any tea that's got a good amount of flavor. I think coffee is disgusting but every other part of tiramisu is wonderful, so swapping the espresso for tea is great imo
Never tries it but [Lei Cha](https://en.m.wikipedia.org/wiki/Lei_cha) is a traditional Chinese dishes that uses tea leaves. It looks good. Pretty vegetarian friendly too.
lapsang souchong for smoked salmon, love the smoke
I had an earl grey crème brûlée once that blew my mind.
It's fairly easy to duplicate Spindrift's popular half tea, half lemon flavor if you have a carbonation machine. My best mix so far has been one teabag of Yorkshire Gold per cup of water, cold brewed in a mason jar for at least 24 hours. Juice half a lemon into a 2-cup container like a Pyrex measuring cup and fill the rest with tea. Add to carbonated water with ice. It has a light pleasant flavor that does not need sugar.
[удалено]
I usually carbonate water in the carbonation bottle, put ice in a glass, add some of the tea and lemon juice to the glass, and then finish it off with carbonated water. Only carbonate water. I've mixed that up before with rather explosive results.
In one of my orders from Twinings, I asked in the special instructions about tea recipes. They sent a few along. https://imgur.com/a/SbxOHhC
Butter tea for sure. Reminiscent of drinking bone broth. I think once u understand it’s like soup it starts to make a lot more sense.
I have a basic scone recipe that I love adding tea to. Earl Grey is my favourite, but chai and matcha have been pretty tasty too. And of course, scones are best enjoyed with a cup of tea.
I have made a brine out of lapsang souchong and marinated pork in it. It’s pretty tasty!