Did you know tea has been used in culinary applications for centuries? In Asia, tea is traditionally used in smoking poultry. Today, chefs & mixologists around the world use cooled tea in cocktails, marinades and brines; hot tea for poaching and pickling; and ground dry tea leaves for infusions and rubs. Tea can be used to balance or intensify flavor, acidity, sweetness or richness of your favorite recipes, and bring your cocktail creations to the next level. Playing with the subtle flavors and complexities of tea is a creative way to add some excitement & new flavor your next dinner party.