Of course tea is a pleasure to drink, but did you know it has been used in culinary applications for centuries? In Asia, tea is traditionally used in smoking poultry. Today, chefs around the world use steeped, cooled teas in marinades and brines; hot, brewed tea for poaching and pickling; and ground dry tea for infusions and rubs.
Playing with the subtle flavors and complexities of tea is a creative way to supplement your spice cabinet. Tea can be used to balance or intensify flavor, acidity, sweetness or richness of your favorite recipes. Here are some helpful hints for cooking with tea: