Traditional practices involving the use of tea leaves in cooking include:
Chinese Tea Eggs
Chinese tea eggs, also known as marble eggs, are a popular snack made by simmering hard-boiled eggs in a mixture of black tea leaves, soy sauce, spices, and sometimes sugar. The tea leaves impart a rich, earthy flavor to the eggs, while also giving them a marbled appearance.
Japanese Tea Rice
In Japan, tea leaves are often used to flavor steamed rice in a dish called ochazuke. Ochazuke is a simple and comforting meal made by pouring hot green tea over cooked rice and topping it with savory ingredients such as pickles, seaweed, and fish. The tea leaves infuse the rice with a subtle bitterness and fragrance.
Indian Masala Chai
Masala chai is a popular Indian beverage made by simmering black tea leaves with milk, spices such as cardamom, cinnamon, ginger, and cloves, and sweeteners like sugar or honey. The tea leaves are steeped in the hot milk mixture to create a flavorful and aromatic drink that is enjoyed throughout India.
Taiwanese Tea-Smoked Duck
In Taiwan, tea-smoked duck is a classic dish where the duck is marinated in a mixture of tea leaves, sugar, and spices before being smoked over tea leaves and rice. The tea leaves infuse the duck with a smoky, herbal flavor that complements the rich meat.
Tibetan Butter Tea
Tibetan butter tea, also known as po cha, is a traditional Tibetan drink made by churning tea leaves with salt and yak butter. The tea leaves are boiled for hours to create a strong brew that is then blended with butter and salt. The result is a rich, creamy, and savory beverage that is a staple in Tibetan cuisine.
Thai Tea-Spiced Dishes
In Thailand, tea leaves are often used in savory dishes such as salads, curries, and stir-fries. Thai tea leaves are typically ground into a powder and used as a seasoning to add a unique flavor profile to dishes. The tea leaves can add a slightly bitter and tannic note to the food, balancing out the other flavors in the dish.