reprinted from Tea Experience Digest, Winter 2006

The trend toward using tea as a cooking ingredient continues to grow. Celebrity Chef Emeril Lagasse created Seared Duck in Citrus-Tea Sauce. (Recipe at www.emerils.com). Jazz up your own recipes to create great tea-based dishes in your kitchen with these tips.

        General Guidlines

• Use fresh full-leaf tea whenever possible for best taste.
• Use freshly brewed tea for cooking. Leftover tea rapidly loses flavor.
• Tea can be infused into liquids other than water. Try using juices, stock, milk, or cream. Heat liquids to appropriate temperature for the type of tea and infuse as normal.
  Chart - Temperature & Infusion Time for Loose Leaf Teas
  White or Green: 185 F for 1-3 minutes
  Oolong: 200 F for 3-5 minutes
  Black: 205 F for 4-5 minutes
  Pu-erh 212 F for 3-5 minutes
  
  Uses For Tea Infusions

• To replace oil or other liquid - As in a marinade for meats
• For poaching fish or egg - For steaming vegetables
  
  Uses For Ground Teas
  
• As a flavoring/spice in food - For coatings and rubs - As a food coloring
  
  Uses for Full-leaf Tea
  
• As a decorative garnish - As a flavoring/spice in pastry crusts
• As an addition to butter spreads

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