Sipping a cup of your favorite tea can be an enjoyable, healthy and relaxing thing to do, but what about all of the other things you can do with tea besides drinking it? Both savory and sweet, there is no end to what kind of recipes you can create using tea!
This aromatic, spicy milk tea is a favourite drink in India and around the world. Max Falkowitz, of Serious Eats has the perfect way to combine a beautiful cup of Spiced Chai with your favourite cold and creamy dessert. Any kind of tea would work beautifully, so feel free to experiment with your preferred Oolong, Green or any other kind of tea. Chai Ice Cream, anyone?
A simple and healthy noodle dish that uses the addition of tea for a special, delicate flavour. This time green tea is used in the actual noodle, as well as for a delicious marinade, mixed with some other simple ingredients. This Monday make your dinner meat-free, with a recipe from Trudy (of Veggie num num) for "Meatless Monday". Get an antioxidant boost of green tea in this beautiful Green Tea Tofu Soba Salad.
Eggs are a staple for breakfast all around the world. Simple and nutritious, packed with protein, and a great way to start the day. Many people choose a cup of coffee or tea as their beverage of choice in the am too. Why not combine the two? Chinese tea eggs are a delicious salty snack to enjoy any time of the day. They are available in almost every 7-11 across Taiwan and at many streetside restaurants as well. Why not make your own using your favourite tea blend? For a new way to enjoy your tea with your eggs, have a taste of these Chinese Tea Eggs, courtesy of Jaden Hair from Steamy Kitchen.
There’s very little that beats the smell and taste of freshly baked bread straight from the oven, especially with a generous dollop of butter melted on top! (Hey, we’re not counting calories here!) For a sweet treat, having some fruity bread with butter is also scrumptious. But since today we’re talking tea, why not combine your favourite tea with your bread to mix things up a bit? Here’s a recipe for Green Tea and Sultana Bread, posted on Nigella Lawson's blog, but feel free to use oolong, black tea or another favourite of yours.
Of course deep frying anything, especially something that is healthy like tea leaves seems counter-productive, but deep fried food is also very comforting and tastes delicious! Most people simply discard their tea leaves after brewing tea, but here’s a way you can have your tea and eat it too! Mix up your favourite tempura batter, dip the tea leaves in, drop it in hot oil, cook, and eat! Thanks to Peta Mathias and New Zealand Woman's Weekly, you can enjoy these crispy Tempura Tea Leaves!
Hot tea on a cool day, cold tea on a hot day - add a splash of rum for the adults at the dinner table, and you have a beautiful and refreshing beverage to enjoy. Garnished with some rose bud ice cubes, this drink is the perfect choice for any special occasion. Read the recipe for this "incredible boozy" Fragrant Rose, Peach and Kaffir Lime Iced Tea by Jody Vassallo on Jamie Oliver's website.
There is no limit to the kinds of recipes you can create using tea. Try out some of these great ideas as they are, or try substituting other kinds of tea for your own personal twist! Drink up, eat up and enjoy! Let us know what you do with your tea leaves besides, of course, brewing them.
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The most commonly referred to trait in Leafhopper Tea is a honey-essence note in the fragrance as well as the flavor profile. This hint of honey varies greatly from batch to batch of "bug bitten tea", as it is also referred to locally. But the most general characteristic of this tea type is its bold complexity of aroma and flavor. It simply has a substance that clearly distinguishes it from a standard High Mountain Tea.
Above we see a local tea picker turning in freshly picked leaves to be weighed and recorded for commission. These new-growth, tender leaves were harvested on a beautiful sunny day at about 1500 meters elevation in the Shan Lin Xi tea growing region in southern Nantou County, central Taiwan.
Our expressed intention in sharing this batch of tea is to offer Eco-Cha Tea Club members a chance to experience the original unroasted flavor profile of a tea type that, in the local Taiwanese dialect, is simply called "Leafhopper Tea".