Sipping on a warm, healthy cup of tea is a daily ritual for most of us. It prepares us for the day and brings us sweet relief by the end of it. But, did you know that tea has the potential to add more flavour to your delicious dishes as well?
Yes, apart from drinking tea to revive yourself, you can even enjoy its flavour through your meals! Be it starters or main platters or desserts - tea can be the perfect ingredient. It can lend sweet or smoky, subtle or strong flavours to a dish, creating a culinary experience that surprises, delights and inspires. More and more people today are looking to indulge in delightful and equally healthy culinary experiences; this is where herbal tea recipes serve as the best option.
Here are some of our curated healthy tea recipes that are a must-try:
1. Japanese Genmaicha Tea Soup
- 3 ½ cups/ 800ml Water
- 22g Genmaicha Tea
- 8 Baby carrots, greens left on
- 8 Purple turnips
- 3 ½ / 100g Celery
- 8 Small fennel bulbs
- 150g Savoy cabbage
- Salt to taste
- Prepare a Genmaicha infusion with the amount of water and tea as indicated.
- After 5 minutes, filter it through a fine mesh sieve.
- Clean the baby carrots, turnips, fennel, celery, and cabbage.
- Chop the vegetables into similar sized pieces and boil for 2 minutes in salted water.
- Once this is done, pour Genmaicha infusion into a soup plate and add the vegetables.
- Lastly, combine the wheat sprouts, flower petals, and other sprouts.
- To keep the vegetables and sprouts at their crunchiest, quickly assemble all of the elements on the plate and serve the soup very hot.
2. Tea Chicken Piccata
- 2 Tablespoons all-purpose flour
- 1 Tablespoon ground pepper
- ½ Tablespoon kosher salt
- ¼ Teaspoons finely ground Oolong Tea
- 1 Pound skinless, boneless chicken breast halves
- 2 Tablespoons olive oil
- Juice of 2 lemons
- Large eggs – 2
- ½ Cup white wine
- Mix the flour, pepper, salt and Oolong tea in a large resealable plastic bag.
- Add the chicken, seal the bag, and shake until the chicken is evenly coated.
- Heat the olive oil over medium heat in a large non-stick skillet.
- Place the chicken into the pan and cook until browned on both sides, approximately 3 minutes per side.
- Remove the chicken from the pan and place on a sheet of paper towel to absorb any excess oil.
- Add the lemon juice and white wine to the pan.
- Cook, scraping up any brown bits, until the sauce reduces by half.
- Add the chicken back into the pan. Simmer for 5 minutes before serving.
3. Matcha Blondies
- 2 Tablespoons all-purpose flour
- 200g Butter
- 200g White chocolate, chopped
- 250g Soft brown sugar
- 3 Eggs
- 200g self-rising flour
- Pinch of salt
- 1 tsp Vanilla extract
- 3 tsp Matcha Powder, plus extra for dusting
- Icing sugar, for dusting
- Preheat oven to 180⁰C/ 350⁰F.
- Line the base of a 25 X 25 cm (10 X 10 inches) cake tin with baking parchment.
- Melt the butter in a saucepan and cook it very gently over low heat for about 5 minutes until it turns golden.
- Take the saucepan off the heat, add half the white chocolate and stir until smooth. Leave to cool.
- In a large bowl, beat the sugar and eggs together until pale and fluffy.
- Add the flour, salt, vanilla, Matcha powder and the cooled chocolate-butter mix and fold it all in until it’s evenly mixed.
- Pour the mixture into the tin then scatter the rest of the white chocolate over the top of the mix.
- Bake for 40 minutes or until risen all over. Leave to cool, then dust with little Matcha powder and icing sugar.
Try these different types of tea recipes to create culinary experiences that’ll linger. Tea Culture of the World has premium tea blends in store for you to explore and experiment!