Written By:
Joanne Kempinger Demski
For a new culinary experience, loosen up a bit and think outside the tea bag.
Better yet, think beyond the tea cup.
Like fine wines, good-quality loose teas can add welcome flavors, from subtle to intense, not only to a pot of hot water but also to a variety of foods.
Thanks to a renewal of tea's popularity in recent years, there are many teas and tea blends to choose from, with names as exotic as the flavors they yield: Iron Goddess of Mercy, Monkey Picked Oolong, White Peony, Rooibos Crème Caramel, Ancient Pu-erh Palace, Precious Eyebrows - to name just a few.
They can be added to foods in liquid form as well as dried to make everything from appetizers to desserts.
"When people start to think about teas as they do wine, it makes perfect sense to cook with tea," said Maleah Moskoff, owner of Cha Cha Tea, a Web business based in Madison. "There are so many similarities, and people are really picking up on that." (more...)
