Archive for category Tea Recipes
Instead of fat, a spot of tea in your dressing?
Posted by Admin in Tea Recipes on May 24th, 2007
Rocky Mountain News – Denver, CO, USA
Honey-Lemon Tea Dressing
The trouble with traditional salad dressings is that they’re an easy way to turn a perfectly healthy salad into a calorie-dense, fat-laden disaster.
The key to making delicious healthy dressings at home is to reduce the oils and other fats (though retain enough to preserve a luscious mouth feel) and bump up the ingredients that add texture and flavor.
This honey-lemon tea dressing uses much less oil than traditional recipes and relies on strongly brewed black tea to stretch the volume and provide a mellow flavor that balances the acidity of the lemon juice. And this orange-poppyseed dressing relies on nonfat buttermilk and reduced-fat sour cream for its silky texture.
Another “egg and tea” recipe: Steamed Egg Custard With Tea
Posted by Admin in Tea Recipes on May 23rd, 2007
By Hera119
The Chinese Tea Egg seems really popular here… well here ya go; another tea+egg recipe, also from China: Steamed Egg Custard With Tea
Materials for each person
- Eggs White 5 pcs
- Longjing Tea Leaves 20 g
Seasoning
- Salt 1/3 tbsp
- Rice Wine 1/5 tbsp
- Corn Flour 3 tbsp
Chinese tea eggs: These are so easy and simple to make!
Posted by Admin in Tea Recipes on May 18th, 2007
Boiled eggs cracked and steeped in a hot mixture of black tea leaves, soy sauce, and cinnamon stick. Can you believe those eggs had white shells before I cooked them?
My boyfriend’s parents made me some Tea eggs before just because they heard I liked them and my college roommate’s dad would make these and send her home with them and I’d gobble them up! So I’m glad I finally tried making these and I can’t believe they’re so easy to make! There are a ton of different recipes out there and this is my first time making them. I had a mix of Thai tea leaves blend that i got from Teavana, basically black tea leaves so i used that. Any strong black tea can be used, like earl grey.
Tea Eggs (cha ye dan): A cheap snack food, found all over China. In spite of the name, tea is not the dominant flavour.
Tea Spike – an iced tea cocktail recipe
Posted by Admin in General Tea News, Tea Recipes on May 17th, 2007
From Sean Paajanen
Rum and creme de cacao, with iced tea.
INGREDIENTS:
- 1 1/2 oz white rum
- 1/2 oz dark creme de cacao
- 4 oz iced tea
PREPARATION:
Mix ingredients with ice in a cocktail shaker. Shake well and serve in a high ball glass.
Tea Tini
Posted by Admin in Tea Recipes on May 13th, 2007
From Colleen Graham
Use a light iced tea for this refreshing vodka martini with a hint of lemon. This martini also begs for a splash of flavor and adding a small amount of berry, lavender, rosemary or chamomile to the steeping tea is subtle yet soothing.
INGREDIENTS:
- 1 3/4 oz vodka
- 1 oz sweet iced tea
- 1/4 oz fresh lemon juice
- lemon wedge for garnish
PREPARATION:
- Pour the ingredients into a shaker with ice cubes.
- Shake well.
- Strain into a chilled cocktail glass rimmed with sugar.
- Garnish with the lemon wedge.
Caffeine in Tea
Posted by Admin in General Tea News, Tea Health Benefits, Tea Recipes on May 13th, 2007
By Genie - taken from www.teacuppa.com
Do your teas have caffeine?
Yes, all real teas have caffeine. In general, Green tea contains the least caffeine, Black tea the most due to the oxidation process, and Oolong falls in the middle range.
Also tea steeped in hot water for a longer time will release more of its caffeine than tea steeped with cooler water for a shorter period. A smaller leaf tea will release more of its caffeine than a larger leaf tea.
Shrimp kept tender by tea
Posted by Admin in Tea Recipes on May 13th, 2007
London Free Press – London, Ontario, Canada
By AP
Tea is one of those ingredients you don’t often consider cooking with.
And that’s a shame, because it is a nearly effortless way to add or accentuate flavours in both sweet and savoury dishes.
A tea brine imbues shrimp with a succulent flavour and tender texture, and the salt helps the shrimp absorb and hold moisture.
Chai Tea Bread
Posted by Admin in Tea Recipes on May 13th, 2007
By kuri
This bread is a variation on my basic white bread recipe but the addition of tea and spices transforms it into a completely different loaf. The spices bring out the honey flavor, the tea makes it interesting. Delicious as breakfast toast, I’d hoped to fry some up some as French toast, but we ate it up before I had time to try!
Drink your Tea, and Eat it too . . .
Posted by Admin in General Tea News, Tea Recipes on May 7th, 2007
Posted by Rachel Rubin on A Nice Cuppa
One of the latest cooking trends is the use of tea in recipes. I have seen Ming Tsai prepare food using a tea smoking technique in his wok. I recently made the Junshan Chicken with Silver-Needle Tea recipe from Revolutionary Chinese Cooking by Fuchsia Dunlop which called for infusing a little bit of water with alot of tea and adding it into the stir-fry. And I have found an interesting website dedicated to cooking with tea.
TeaChef, created by Adagio Teas, is a community for tea and cooking lovers developed to cultivate the (rather new) practice of cooking with tea. Each month TeaChef provides free samples of tea and encourages you to experiment and come up with a recipe using this tea as an ingredient. The current tea is Kukicha, a green tea from Japan that is an unusual combination of green leaves and thin white twigs. Recipes are submitted and members vote on the best recipe at the end of each month.
Hong Kong Milk Tea
Posted by Admin in Tea Culture / Ceremony, Tea Recipes on May 5th, 2007
A recent breakfast at T-28 Cafe in the Outer Sunset reminded me just how good a cup of hot, strong milk tea tastes on lazy weekend mornings. Although the richness of a well-aged pu-erh or the emerald sweetness of a spring shin-cha give me great pleasure as a tea drinker, neither have a place in my heart like down-home milk tea.
Milk tea is its own religion in Hong Kong, intertwined in the colony’s history and culinary culture. It’s a topic not taken lightly, and I know I enter dangerous territory writing about it as an outsider. I’ve hosted visitors insisted on traveling with their own packets of instant “3-in-1″ milk tea to ensure that their morning cup wouldn’t be compromised. Although the boba generation may not remember, milk tea 
helped defined the intersection of east and west. Enjoyed from morning to midnight, it was served on nearly every street corner. Establishments guarded their secret recipes, and even McDonald’s began offering its own version of milk tea.
One of the 28 remaining dai pai dong in Hong Kong. Ubiquitous in the 50s and 60s, these street stalls specialized in both hot and cold milk tea as well as fast fare at all times of the day and night. I love those little, built-in, square stools — perfect for hunching over a bowl of noodles.
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