For centuries, the humble cup of tea has been considered the perfect way to start one’s day. But did you know that teas are used in a variety of culinary preparations in tea cultures around the world. As tea becomes the preferred potion for a healthier lifestyle, it can also become an appetizing addition to your daily diet.
Genmaicha Vegetable Soup
- 3 tbsp of loose leaf genmaicha tea leaves
- 6 cups of steaming water at 80°C
- 200 gm of mushrooms cleaned and sliced
- 100 gm or 1 carrot cleaned and sliced
- 1¼cup or 200gms of corn kernels
- 1 bunch of baby spinach
- 1-2 tbsp of soy sauce
- 1-2 tbsp of rice or cider vinegar, a pinch of ground black pepper and salt to taste
Put the tea leaves in a large bowl. Pour steaming hot water over the tea leaves and cover it for 2½ minutes, then strain the tea in a large pot. Preserve the leaves. Heat the tea over medium flame. Add carrots, mushrooms, corn kernels, spinach, 1 tbsp of soy sauce and 1 tbsp of vinegar to taste. Add more if needed. Add salt and serve hot. Garnish with steeped tea leaves if desired.
Laphet – Burmese Tea salad
- 15 gm of loose leaf green tea (Dragon well)
- ½ cup of steaming water at 80°c
- 6 tbsp of peanut oils
- 7 garlic cloves
- 1 chilly seeded and finely chopped
- 1 lime
Put the tea leaves in a small bowl and pour steaming hot water over the leaves. After 15 – 20 seconds, drain the remaining (unabsorbed) water by pressing out as much water as you can. This softens the leaves instead of steeping them. Heat oil in a pan until it’s mildly hot. Pour the oil over the softened tea leaves. Let the oil seep into the leaves and set them aside at room temperature for at least an hour or until the leaves get very soft. The time depends on the size and freshness of the green tea leaves. At times, it may take longer and you might have to soak the tea leaves in oil, overnight. When the leaves are suciently soft, drain o the excess oil. Mince garlic, ginger and chillies and mix with the leaves. Squeeze a dash of lime and sprinkle some salt. The Laphet can be stored and refrigerated for several weeks. Stir well before use.
Tea Marbled Eggs
- 8 Eggs
- ¾th cup soy sauce
- 2 tbsp brown sugar
- 5 cups of water
- 3 tbsp loose leaf Lap Sang Souchong
- 4 whole star anises
- 1 cinnamon stick
Take eggs and salt in a large saucepan and cover them with cold water. Bring the water to a boil then turn the flame down and let the saucepan simmer for 20 minutes. Remove the pan from the stove, drain and let it cool. Once cold, tap the eggs with the back of the spoon to crack the shells but do not remove the shells. Now take 3 cups of water, soy sauce, star anise, brown sugar, cinnamon and tea in a large sauce pan, cover them with water and bring it to a boil. Reduce the flame and put the pan on simmer mode. Add the eggs to this freshly prepared liquid and then let the pan simmer for another 20 minutes. Take the pan o the stove and let the eggs stand in the liquid in the saucepan (uncovered) for at least 2 hours. Remove the eggs from the liquid, peel of the shells and tea marbled eggs are now ready to serve.
Keemun or Oolong Tea Dip along with crackers
- 2 cloves
- Keemun / oolong tea
Hang curd for two hours until all water is drained out. Grind the spices, tea and salt together and blend it with curd. Use the preparation as a dip with chips and crackers.
Jasmine Tea Rice
- 10 gm jasmine tea
- 1 cup rice
- 4 cups water
- A pinch of salt
Heat water to about 80°C in a pan and add Jasmine Tea pearls to it. Let it steep for about 3 minutes. Strain the tea. Now add rice to the tea and let it cook. Add salt as per your taste.
Green Tea Hummus
- 2 cup chickpeas soaked overnight and boiled
- 5 cloves of garlic
- 1 tbsp matcha green tea
- 1tbsp tahini paste (olive oil + chopped garlic+ sesame seeds )
- Chilli powder
- Olive oil
Mix all ingredients and blend them together in a mixer to a smooth paste. Refrigerate before serving. Serve with pita bread, tortilla chips or crackers.
Green Tea Pesto
- 1½ cup fresh basil washed and dried
- ½ cup fresh parsley
- ½ cup parmesan cheese
- 1 tbsp green tea(matcha)
- 1 tbsp grated lemon zest
- 2 tbsp lemon juice
- 2-3 cloves of garlic
- 1 tbsp vinegar
- 2 tbsp virgin olive oil
- Salt and pepper
Layer all the ingredients in a blender and blend them to a smooth paste. Taste the mix to suit your liking. Refrigerate for a while before serving.