14th March, 2008: Tea Makes Food Taste Better: This Latest Trend is Nothing New
Tea has been around for more than 5000 years. The Chinese have been cooking with tea for as long as they have been drinking it. Ancient Chinese uses of tea still found today include steamed fish stuffed with dried Oolong leaves and tea infused boiling water for cooking eggs.
Now, tea as an ingredient in cooking is experiencing a renaissance of sorts. According to Diana Rosen, Los Angeles-based author of several tea cookbooks, “We are discovering what they knew centuries ago: Tea makes food taste better.” In addition to all the health benefits provided by tea, tea also enhances flavor.
Flavor and form are key when using tea in cooking. The flavor of tea should match the dish. Sweet grassy green teas, for instance, pair better with shrimp and other shellfish, according to Rosen. Contemporary examples using different forms of tea as an ingredient include dried tea as a flavorful rub for fish, poultry, pork and beef as compared to brewed tea, which is better suited for soups, baked goods, and cream sauces.
Cooking with tea…it’s the latest trend…be on the look out for tea as an ingredient on the menu at your favorite restaurant!
Posted by Julie at 6:00 am |
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mmm this post really makes me hungry. I am really looking forward to cooking with tea and looking for perfect tea and food pairings. hopefully I’ll be exploring and posting recipes on my blog soon! thanks for sharing tasty tea ideas!
Comment by alexis — March 27, 2008 @ 2:27 pm
Further proof of the greatness and versatility of tea.
Comment by teadog — March 28, 2008 @ 6:20 pm