As a self-proclaimed chef and aficionado of all things culinary, I am always
looking for new recipes, different flavors and fresh ideas. One night, while
pondering the nightly question, "what's for dinner?" over a cup of tea, I was
struck with inspiration. Looking into my steaming brew, I had a revolutionary
idea: tea... in food. The more I contemplated, the more I began to wonder why
this idea was such a long time coming. I love cooking and (obviously) I love
tea... The marriage of the two seemed inevitable.
So I called up a chef friend (yes, an actual, genuine Culinary School grad),
Gary Lamach II (co-owner and head chef of Atlantic City's famous LaSage
Catering), and asked him if he has ever heard of such a combination. He told
me, to my surprise, that tea is the newest trend in the Food Industry. Used in
many gourmet restaurants, tea adds new and unique dimensions of flavor, texture
and aroma to recipes that have become too hackneyed and overused. It seems that
tea is not only "hot," but deliciously edible as well!
My eyes were open. The more I was told, the more I realized just how versatile
Camellia Sinensis (the tea plant) could be. Here are just a few examples...
Tea as a spice:
Simply grind tea leaves in a pepper mill (I personally recommend Oolong) and
combine with white pepper. This makes an unbelievably delicious rub, perfect
for a steak or a pork chop. The tea adds a wonderfully fresh Asian-cuisine
nuance to this otherwise ordinary meal.
Tea as a marinade:
Wondering what to do with that extra Earl Grey tea left in the teapot at the end
of teatime? Don't dump it.... Use it! Try adding it to your favorite marinade
for chicken breasts for an out-of-this-world addition that will be sure to have
your guests wondering the source of the mysterious (yet familiar) flavor. As a
vegetarian digression, tea marinated tofu is a wonderful substitution in this
dish.
Tea as a tenderizer:
Among tea's many benefits and effects, it is an efficient tenderizer. Want to
get that falls-off-the-bone, melts-in-your-mouth effect for that dish that is
great, but could be even better? Try adding some tea! Not to be
camellia-exclusive, Rooibos "Red" tea has been shown to have similar results and
may add yet another unique nuance for your culinary delights.
Tea as an oil:
Because this is a non-discriminating newsletter, I must give voice to the fact
that cooking with tea is not exclusive to tea leaves. Although it has been used
for centuries throughout Asia, Tea Oil is only now making its way into Western
Cuisine. Made from the seeds of the tea plant, this relatively neutral-tasting
oil has shown to have a plethora of uses in itself. From a base to salad
dressing to the perfect sauté oil (due to the very high flash point) and more,
Tea Oil has become a popular substitute to more traditional vegetable and canola
oils.
Tea as an aromatic:
Although many chefs are nearly as hesitant as magicians to divulge their
gastronomic tricks, Chef Lamach (whose cooking many have described as magical)
revealed one of his cooking secrets. "In cooking," he says, "one has to pay
close attention to the retro-nasal aromatics - the Ôflavor' you get in the
cavity of your nasal passage. This is the true flavor that will always come
through in your food and therefore must be complemented." Tea is the perfect
complement to many flavors, filled with rich and subtle aromatics. Adding a
touch of Jasmine tea to a rice dish will add many different interesting levels
of smell and flavor that are sure to impress.
Tea as a dessert:
It is a fairly common practice to take tea after a meal. But what about tea as
the dessert? This trend is quickly building in popularity in the food industry
and is revolutionizing the way we think about our after-dinner sweets. Most
people have been introduced to Green Tea Sorbet, but what about Earl Grey
Muffins or a Jasmine Ganache? Because many teas take sugar well, it is sensible
to conclude that many sweets would take tea well. Many bakers and chocolatiers
are adapting and adding new recipes to include the wonderful hints that tea can
add.
Tea as a green:
Finally, one must not overlook the simple fact that tea, like many greens used
in cooking, is an edible leaf. For novice green tea drinkers, I have found
quite often that they remark on the fact that it has a very "earthy, spinachy"
taste. Why not use this taste to your advantage? Tomorrow morning, when making
omelets, instead of using the usual spinach, try substituting Gyokuro leaves!
This divergence from normalcy will surely receive great approval.
The benefits of cooking with tea seem almost as innumerable as drinking it. In
many cases, when cooking with tea, it retains many of the essential vitamins and
antioxidants as well as the HDL's (good cholesterols).
Tea, is seems, is not only a refreshing, delicious and healthy beverage, but
also one of the most versatile and interesting ingredients that is (finally!)
hitting the Western Culinary scene. I recommend that you consider using your
favorite teas in your culinary exploration. Like many chefs say about cooking
with wine ("Do not cook with a wine that you wouldn't drink"), for the best
results, use the teas that best fit your tastes. You are limited only by your
imagination in this journey for the search of new ways to take your tea. Happy
and healthy travels!
As an endnote, I must give my great thanks to Chef Gary Lamach II, whose
wonderful advice and information were immeasurable in the writing of this
article. He was kind enough to take the time to create and donate several tea
recipes which have been included in this article (all using Adagio Teas!), all
of which are unbelievably delectable. I feel that is my obligation to the
reader (rather than to him) to provide contact information on how to find out
more about LaSage Catering. Please email Chef Lamach at
chefdeuce@hotmail.com or
call LaSage at (609) 804-9708... You'll be glad you did! Bon Apetit!
