Since so many of you enjoyed our first article: 6 Great Recipes Using Tea, we thought we'd put a few more ideas together of how you can incorporate your favourite tea into a dish! Read on for some more unique ideas for having your tea.
We all know that breakfast is the most important meal of the day, but many of us are too busy to make sure we have something healthy and nutritious. That’s when a smoothie comes to the rescue. Amy Chaplin’s Green Apple and Green Tea Smoothie, courtesy of the Food Network Blog, will give you a delicious, filling, healthy and energising start to your day. Matcha (green tea powder) is known for it’s many health benefits and will give you a perfect breakfast or afternoon pick-me-up, so drink up!
Slightly burnt toast, potatoes, onions, carrots...there’s something extra delicious about that crispy caramelized flavour when food is cooked just that little bit longer. Rice that is scorched in a hot stone bowl is popular in Korea, and adding a little tea to the mixture makes something quite special to the palate. Traditionally green tea is used, but feel free to try it with any of your favourite teas! Keith Kim has some great ideas about how to enjoy your "scorched rice" by adding tea! Have a look at his blog, Seoulistic, for Stone-Pot Rice.
Again, it’s often hard to find the time to prepare healthy and nutritious meals if you’re always on the go. Here’s an idea for a quick and filling light dinner from Mark Bittman’s book, How to Cook Everything Vegetarian, posted by Alaina Sullivan. This delicious and simple Green Tea Broth with Udon Noodles is a wonderful option for those with limited time. The green tea used in the broth gives a great antioxidant boost, to keep your body in fine form when time is of the essence.
A sunday lunch in the UK is not complete without a final course of sticky toffee pudding. This time, black tea is used for a twist on the classic flavour.
After enjoying this rich and decadent dessert that is often paired with ice cream (try pairing with tea ice cream!) you’ll definitely want a bit of a walk after indulging in this dish! Ravinder Bhogal’s recipe for Black Tea Sticky Toffee Pudding, courtesy of Anna Berrill and Red magazine, is divine.
Who says tofu is bland? If cooked in the right way, tofu is mouth watering, very satisfying and packed full of protein. Why not skip the meat at dinner tonight, and sear up Eric Gower’s delicious recipe for Crisp Genmaicha with Shitakes and Savvoy Cabbage. This is another simple and nutritious healthy dinner option from Sunset magazine.
Most Canadians know a good donut when they taste one. Jazz up a regular donut with your favourite oolong tea and enjoy this classic dessert with a a bit of a twist. Any tea can be used, of course, but you’ll definitely want to give these decadent treats a try. Check out Eva Kosmos Flores’ recipe for Oolong Donuts with a Milk Tea Glaze on Adventures in Cooking. Yum!
So there you have it: even more great ideas for how you can have your tea and eat it! With almost limitless types of tea available, there is no end to what you can do with your tea and the kinds of recipes you can cook up using your favorite brew. What are your preferred tea recipes? Send us your ideas!
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This month's batch of tea being shared with the Eco-Cha Tea Club was made by Mr. Su — an 80 year-old artisan of traditional Dong Ding Oolong Tea. He planted a plot of the Tie Guan Yin strain in his backyard several years ago, and this is the second time we've sourced this tea type from him. Mr. Su is our favorite representative of traditionally made tea in Taiwan, and it brings us a special kind of joy to be able to share his tea with our tea club members.
This batch has a particularly sweet character, with slightly tangy, fruity notes and a pleasantly clean lingering aftertaste. It has just enough of that cured, almost fermented character that makes it reminiscent of a traditionally made Tie Guan Yin Oolong. But given that it was only roasted once, it maintains a mild flavor profile similar to a Hong Shui Oolong.