Tea tony explores the ways to cook with our tea!
Our very own ‘Tea Tony’ brings his loose leaf blends into the kitchen. Here are his top tips!
“It opens up a whole new way of thinking about how we use ingredients, making everyday meals feel a bit more special”
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Exploring the Flavorful World of Loose Leaf Tea in Cooking
There’s something magical about the aroma of freshly brewed loose leaf tea. Whether it's the earthy richness of oolong or the floral notes of jasmine, loose leaf tea has a depth of flavor that’s hard to replicate in bagged varieties. But beyond simply steeping it in a cup, I’ve recently started experimenting with using loose leaf tea in cooking—and it’s been a game changer.
The Art of Infusing Tea into Dishes
At first, the idea of incorporating tea into savory dishes or desserts felt a bit intimidating. I mean, tea is usually something we sip, not something we cook with. But once I dove in, I realized how wonderfully versatile tea can be. It’s not just for flavoring liquids; it can infuse depth into everything from sauces and marinades to cakes and ice creams.
1. Tea as a Marinade:
One of my favorite ways to use loose leaf tea is in marinades. Tea brings out a subtle complexity in meats like chicken, lamb, or even tofu. For example, a black tea marinade with soy sauce, honey, and garlic makes an incredible glaze for grilled chicken. The smoky notes of the tea pair so well with the sweetness of the honey and the savory umami of the soy sauce. The tannins in tea also work as a tenderizing agent, helping to break down the fibers of the meat while imparting a delicate flavor.
2. Tea-Infused Sauces and Soups:
Tea can also add a unique layer of flavor to soups or sauces. A smoky Lapsang Souchong, for instance, can be used to enhance the flavor of a rich, hearty tomato soup or a creamy mushroom sauce. I’ve used green tea to create a light, refreshing sauce to drizzle over grilled fish, and it really brightens up the dish.
3. Baking with Tea:
Desserts are another area where tea shines. I’ve baked with everything from Earl Grey to hibiscus, and the results are consistently surprising. Earl Grey’s bergamot notes lend themselves beautifully to shortbread cookies or pound cakes. For a fun twist, I made an Earl Grey-infused frosting, and the citrusy undertones were the perfect balance to the sweet, creamy buttercream. If you’re feeling adventurous, try steeping the tea and reducing it into a syrup to drizzle over fruit tarts or pancakes.
4. Tea as a Spice Rub:
I’ve also played around with turning tea into a dry spice rub. The trick is grinding loose leaf tea into a fine powder, then blending it with spices like paprika, garlic, or cumin. This mix works wonders on roasted vegetables, pork, or even popcorn for a fun snack. The key is to balance the tea with other seasonings so it doesn’t overpower the dish but complements it.
5. Tea in Drinks and Cocktails:
Of course, tea in cooking doesn’t just have to be about solid foods. Even across our LEAF venues we have started incorporating loose leaf tea into cocktails. For example, a chilled green tea can be used as a base for a refreshing cocktail—add gin, lemon, and a splash of simple syrup, and you’ve got a drink that’s both sophisticated and refreshing.
Using loose leaf tea in cooking is all about exploration and having fun with flavors. It opens up a whole new way of thinking about how we use ingredients, making everyday meals feel a bit more special. If you haven’t tried cooking with tea yet, I definitely recommend giving it a go. Start small—perhaps with a tea-infused dessert or a simple marinade—and see where the flavors take you. I promise, your taste buds will thank you for it.