Cooking with tea
We've discussed herbs, spices, wine, coffee, citrus, vinegars and other things to enhance or build flavours, but have we talked about using teas? Most of the time, I use tea as part of the bottom note, but sometimes it is part of the top note.
I just made some quinoa for zucchini fritters. To the cooking water, I added lemon and mint teas. This got me thinking about teas and. how often I use them when cooking.
I have added hibiscus tea to siimple syrup when poaching pears, oolong to ham/pork stock, made a reduction using chamomile and maple syrup...added ginger and lemon tea to poultry stock, rooibus to beef stock and reishee (sp) Asian mushroom tea--to mushroom soup.
Wondering how others use tea to build/enhance flavours? And which teas are your favs and why?