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How would you use a tea like this in cooking? I’ve thought of trying tea in place of water for broth starters or rice or noodles, and I know some folks use Lapsang Souchong to add smokiness to dishes. What do you normally do?
To be perfectly honest I haven’t used bagged green tea for anything but roasting with other herbs inside fish or chicken or adding flavor to udon or chicken broth – yet! I love udon though and make it quite a bit, and it’s a nice little touch in my chicken noodle soup. My plan was just to do that, but also to TRY and add a touch to shortbread cookies.
In theory at least it just means melting butter with the tea leaves in it, let it set at least half an hour to steep, then strain the leaves back out. It won’t have that great green color and taste that you’d get with full matcha baking though. – It was more an experiment just to use it up and see if the flavor came through at all. What I really want to do when I get a free evening is similar to this though: http://justonecookbook.com/blog/recipes/green-tea-white-chocolate-cookies/ Not sure if making tea cookies from this tea will make any difference at all, but I do know that matcha makes food beautiful. :)
How would you use a tea like this in cooking? I’ve thought of trying tea in place of water for broth starters or rice or noodles, and I know some folks use Lapsang Souchong to add smokiness to dishes. What do you normally do?
To be perfectly honest I haven’t used bagged green tea for anything but roasting with other herbs inside fish or chicken or adding flavor to udon or chicken broth – yet! I love udon though and make it quite a bit, and it’s a nice little touch in my chicken noodle soup. My plan was just to do that, but also to TRY and add a touch to shortbread cookies.
In theory at least it just means melting butter with the tea leaves in it, let it set at least half an hour to steep, then strain the leaves back out. It won’t have that great green color and taste that you’d get with full matcha baking though. – It was more an experiment just to use it up and see if the flavor came through at all. What I really want to do when I get a free evening is similar to this though: http://justonecookbook.com/blog/recipes/green-tea-white-chocolate-cookies/ Not sure if making tea cookies from this tea will make any difference at all, but I do know that matcha makes food beautiful. :)