How to Cook with Tea
There’s nothing like a hot cup of tea to make the world feel a little brighter. We love sipping our favorite brews, of course — but tea has way more to offer than just comfort in a cup.
Turns out, it’s a secret weapon in the kitchen, too. From baked goods to grains to glazes, tea brings unique depth and subtle aroma to your cooking. Here are a few easy (and delicious) ways to start experimenting.
Add Depth to your Favorite Dishes
The easiest way to use tea in cooking is to brew a batch and use it in place of plain water. This works great for cooking rice, grains or small pasta like couscous and orzo. The grains soak up the tea's flavor — try Darjeeling, Kukicha, or Chrysanthemum Flowers for an unexpected flavor twist.
Brewed tea can also replace the water used for steaming veggies and fish, or in our flour tortilla recipe.
Steeped in Flavor
Roast chicken recipe featuring our Asian Tea Rub.
Tea makes for a bold addition to rubs and marinades. We love using Lapsang Souchong for both because of the strong smoky flavor it brings.
For rubs, grind a portion of your chosen tea and add a few teaspoons to your favorite rub recipe (or use our Asian Tea Rub for a ready-made solution). For marinades, brew a strong cup and add a splash to your other liquid ingredients.
Sweeten the Deal
Our recipe for Sumac strawberries with pound cake featuring our Jasmine Pearl Tea.
And trust us, tea is especially well-suited for sweets.
Bring a whole new dimension to your Sunday pancakes and infuse loose tea into maple syrup — just heat it over low heat for 10–15 minutes, strain, and enjoy.
Try infusing tea leaves in cream to make custard — like in our Irish Breakfast Butter Pudding. You can also use brewed tea for our versatile Tea Glaze or grind the leaves to mix directly into baked goods like our Jasmine Pearl Pound Cake.
And for a quick and deliciously aromatic upgrade, grind tea leaves or flowers (Elderflower and Roses are especially beautiful!) with white or brown sugar to garnish cookies, cakes, and other baked goods.
