whole leaf tea recipes
Tea is delightful to drink! Whether hot or iced, in cocktails or herbal remedies, tea brings comfort, healing and refreshment. A day without tea is like a day without sunshine! But did you know that tea is also a wonderful ingredient to cook with? Tea lends itself to an amazing array of sweet and savory dishes, spice rubs, sauces and so much more
Here’s a few simple ideas and drink recipes to enjoy with loose leaf teas…check back often as tips and ideas change seasonally. Questions? Visit us at one of our local markets, send us an email or visit us on Facebook or Twitter.
Happy sipping and cooking with tea!
A delicious, healthy way to start the day!
* 1 cup strong brewed Culinary Blossom Green Tea
(brew the night before and chill or freeze into ice cubes)
* 1 cup of fresh spinach
* ½ green apple
* ½ banana
* ¼ cup yogurt or sub almond milk, soy etc.
* 1 tbsp. of hemp seed
* 1 tbsp. pumpkin seed protein powder (or protein powder of choice)
* 1 tsp. honey (or sweetener of choice)
Whiz all ingredients in blender until smooth. Enjoy!
SAVORY TEA TIPS
*Infuse tea into liquids to enhance the flavor. Dairy can be infused with any tea except ones that contain fruit. The acid in fruit will cause dairy to curdle.
*When steaming veggies or rice add a pinch of your favorite tea leaves to the water.
*Ground tea leaves make a flavorful marinade for meat or seafood or tofu.
*Lapsang Souchong or Russian Caravan (smoked black teas) add a wonderful smokey flavor to meats or veggies. (It’s also one of the ingredients in CB’s Smoked Chile Tea Spice Rub) If you’ve never tried a tea smoked mushroom you’re missing out!
*Deepen the flavor of soups and stews by adding steeped tea liquid instead of water.
*Tea leaves make an excellent earthy, herbal stuffing for poultry or fish. Simply pack into the cavity, steam or roast to impart the wonderful aroma into your dish.
SWEET TEA TIPS
*Earl Grey is famous for flavoring desserts. Ever tried an Earl Grey crème brulee? Absolutely fabulous!
*When cooking or baking add a bit of Matcha (green tea powder) to enhance flavors.
*Matcha makes a wonderful spice for cookies, cupcakes, chocolate truffles, ganache or ice cream.
*Toss ½ teaspoon of Matcha into your morning smoothies for a tasty, healthy breakfast.
*Tea makes great frozen treats! Simply brew twice as strong, sweeten to taste and freeze into any shape. It’s a great way to control sugar and enjoy a healthy treat.
*Want a cold cocktail that doesn’t get diluted by melting ice? Freeze tea into cubes and use in drinks and cocktails.
*Poach fruit in water or wine infused with tea leaves and honey.
*Fruit teas make an excellent simple syrup. Use in cocktails, hot or iced drinks, or as a drizzle on fresh fruit, crepes, pancakes or desserts.
1 oz. Vodka
½ oz. Chambord (Raspberry liqueur)
2 oz. double strength Culinary Blossom Strawberry Delight Fruit Tea
2 oz. Rosé Wine (tonic water or club soda for a less potent TEA-ni)
1. Pour Vodka, Chambord, tea and ice into shaker
2. Shake and strain into glass
3. Top with Rosé or tonic water
4.Garnish with fresh strawberries and enjoy!
1. Make a triple strength pot of any of Culinary Blossom Fruit Teas
2. Sweeten with tea infused simple syrup, honey, agave or sweetener of your choice
3. Place fresh cut up fruit/berries into popsicle containers (optional)
4. Fill with fruit tea, freeze. Enjoy!
TEA INFUSED SIMPLE SYRUP RECIPE
An excellent fruit simple syrup for cocktails or beverages!
1. 1 1/2 cups of fresh water brought to the boil.
2. Add 2 tbsp. of Culinary Blossom Fruit Tea leaves of your choice.
3. Cover and let steep for 15 minutes
4. Add 1 1/2 cups of sugar and bring back to the boil.
5. Stir until sugar is dissolved. Reduce heat and simmer until mixture has reduced by almost half (about 7-8 minutes.)
6. Remove from heat, cool then strain (pressing on solids) into mason jar with tight fitting lid. Keep refrigerated for 3 months.
CHILLED BERRY FRUITY TEA SANGRIA
Three heaping tablespoons of Culinary Blossom Fruit or Berry Tea
Two cups fresh cold water brought to the boil
One bottle of fruity white wine, chilled
Two cups white grape juice, sparkling or tonic water.
¼ – ½ cup brandy or Cointreau
¼ cup fruit tea infused simple syrup (or to taste, depending on juice or water used)
1 ½ cups of fresh or frozen strawberries, raspberries, blackberries or mix of all 3.
1 Orange, sliced
1 small Papaya, seeded and cut into chunks
Bring 2 cups of water to a boil in a saucepan. Add the loose fruit tea and let steep for 15 minutes. Strain and cool. Pour the wine into a
large pitcher. Add the cooled tea, juice or sparkling water, brandy, all the sliced orange and half of the papaya. Cover and let sit in the
refrigerator for at least 4 hours or overnight. When ready to serve add all the berries and other half of the papaya. Serve well chilled
over ice. Enjoy!
Check back often for new seasonal tips and recipes. Happy sipping!