How to use tea in your recipes

How to use tea in your recipes

He keeps you company. It’s always there when you get home. It warms you up when it’s cold. It refreshes you when it’s hot. Soothe you when you’re sad. Calms you down when you get nervous. It gives you energy when you need to pike. Encourages you to get together with your friends. It helps you to reflect on life.
My God, who is this guy? Introduce me! Well, it’s not a man, it’s tea! 😀 In fact, all of them. All together, in collection, in your kitchen cupboard. Tea is the guy! Will you say no? There’s tea and an infusion for everything. And in the posts that I will write starting today for the ICKFD I will tell you a little bit more about this whole world of tea.
I spent nine months traveling the world just to research tea. France, England, Turkey, Georgia, Thailand, China, Taiwan and Morocco. I learned a lot, with 12 tea masters, from all these countries. I worked on three tea plantations and visited more than forty. Between one post and another, you can read more about my trip and tea on the blog of my tea house Caminho do Chá, which is almost ready to open! Anyway, I learned a lot, a lot, a lot about teas and now I’m going to share these stories and information here.

This is the Graciosa blend, handcrafted by Caminho do Chá. The blend takes chamomile, lemongrass, melissa and tangerine:

blend graceful walker
Hot tea. Cold tea. Thousand infusions. Recipes with tea. Drinks with tea. Harmonization of foods with tea. History of tea. Tea culture. Let’s talk about these and other topics here. All this for you to understand why tea deserves to gain more space in your kitchen and in your life. <3

This is blend I <3 NY. It has green and red apples - bought fresh and dehydrated by hand -, cloves, cinnamon and star anise:

blend iloveny truck
Do you know those days when you come home hungry, open the closet and don’t have any chocolate, cookies or cookies? It only has flour and sugar. The refrigerator with no fruit. Just a butter at the bottom, which was left alone because even the bread ran out. Wait! Everyone who ventures into the kitchen knows that with flour, sugar and butter, we can make a multitude of sweets, right? IS! But sweeter than if there’s nothing else in the fridge? Sweet wind? What’s up? So, that if you have a cup of tea on your shelf, you’re saved!
dry and wet tea
Anyone who also ventures to make savory preparations knows that it is much better to use a broth than pure, tasteless water. So, in the case of us, confectioners and confectioners, we can use teas instead of water to give up any recipe. We can also taste milk and give life a lot more flavor and joy! <3
So, come on. How can I put teas and other infusions in my recipe? These are the three main ways to make a tea preparation:

  1. Bulk tea infused in water or milk
  2. Powdered Tea
  3. Fresh tea leaves

1. BULK TEA IN INFUSION
In the case of water infusion, I advise you to use twice the amount of tea than recommended for normal preparation of your tea. Before you ask me what is the time, quantity and temperature of water to prepare your tea in bulk, here comes the answer: it depends! Each tea is different from the other, they have personality, believe me! You will probably find in the packaging of your tea all the information necessary for its preparation. Remembering that, in the case of teas (white, yellow, green, oolong, black and dark / pu-erh) we should always make an infusion taking care of the temperature. We will never, ever, boil these teas. They have tannins, which are responsible for making your tea bitter if you use the water too hot or leave the brew for a long time. In the case of other infusions with fruits, herbs and flowers such as hibiscus, you can, yes, boil. But pay attention to the way and time of preparation of each one of them.
You can also do milk infusion, so that it is savored. Bring the milk to a boil and then add the tea. My little big tip is: leave the container covered and leave the infusion for at least twice the time recommended for infusion in water. Milk takes much longer to absorb the flavor of the tea. Especially because milk tastes and water doesn’t! 😛
2. POWDER TEA
In the case of matcha (Japanese green tea powder) and masala chai (Indian black tea with spices, powder), you can put the powder directly with the other dry ingredients in your recipe. Watch out for both, as they are super strong! The matcha in color, flavor and intensity. Chai because it is super spicy. In the next posts, I will teach you how to use each one. We can also use other powdered infusions, like my dear hibiscus! You buy it whole and grind it in your processor. You can also use the powder from tea bags for cooking. Or even process your tea in bulk to make powder. But it makes me sorry to shred the bulk tea. So I prefer to work with him on infusions.

These are delicious chai cookies. In preparation, I mixed the powdered chai with the flour and yeast. The recipe will come out here at the ICKFD, very soon! 😉

How to use tea in your recipes
3. FRESH TEA LEAVES
Talking about using fresh tea leaves is a sweet and beautiful illusion for us Brazilians. #chatiada But, in Asia, it is very common to find preparations with fresh leaves. Hey, how delicious! In Thailand, I ate a salad of green leaves of oolong tea with tomatoes and tuna! I also tasted a fish stuffed with tea. The tea, besides making the fish much softer – I tasted a part with tea and a part without tea and the difference was huge -, also absorbs all that unwanted aroma of the fish. Will it be the solution to our problems?
It is! Now, for the kitchen to do tests with tea! I hope you in the next post with more news, recipes and curiosities about the world of teas. Kisses and lots of tea for you! <3

No Comments Yet

Leave a Reply

Your email address will not be published.