Tea Infused Salad Dressing! …part three?

This is one of two teas that kind of originally inspired this idea, the other being Spicy Pina Margarita. That’s because I really just did not like the tea on its own but found it unique enough to hold on to because I was convinced I could find something brilliant to do with it culinary-wise.

So, here’s the recipe that I used:

- 1/3 Cup of Apple Cider Vinegar
- 2 tablespoons of tea
- 2 tablespoons of honey
- 2/3 Cup of Avocado Oil
- Black Pepper & Salt to Taste
- Mason Jar
- Cheesecloth

I started by bringing the vinegar to a boil in a saucepan on the stovetop, then immediately removing it from the heat and adding in my tea and letting that “steep” in the hot vinegar until completely cold. Then I strained it into the mason jar using the cheesecloth, and added in my honey – shake that all up until it’s combined, then added in the oil slowly, shaking throughout that process until fully emulsified. Add in your spices/salt/pepper to taste – in this case I actually added lemon pepper instead of salt/pepper.

What I was going for here was definitely something with my tangyness to it; hence the decision to use apple cider vinegar instead of white vinegar. I needed some sweetness to balance all that acidity, so I did use honey instead of a different type of emulsifier (egg white, for example) but I stuck with plain honey so as to now introduce another flavour into the mix to wreck my vinegar/tea pairing. I used avocado oil for a similar reason; I obviously needed oil for the recipe but this is a kind that practically has no flavour, so it worked in regard to making sure the other flavours really came through. The tea itself has tomato, apple, ginger, chili, and pumpkin in it – so it’s already got some sweetness in addition to the savory/spicy elements. I wanted to really create something that was both savory and sweet; just like how a tomato can be on its own. I think this one turned out great! I don’t love it quite as much as I do the whisky dressing I made earlier in the day, but I think it’s still delicious and ultimately still tastes like the tea in addition to all of the other things in the recipe. Plus, it allowed me to find a use for a tea that I simply didn’t enjoy drinking. All the flavours come together really nicely!

The only thing that I think I might have done differently if I was recreating the recipe was add some fresh dill into the hot vinegar/tea mixture to steep in some aromatics as well. I think the dill would have been a nice compliment to all the other flavours going on, while highlighting the “Caeser” element of the tea in a different way.

C’est la vie.

EDIT: I forgot, I kind of took a picture of this dressing!


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My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – the only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.


Montreal, QC, CA



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