Jasmine, darjeeling, oolong: they're great for sipping, sure—but put tea in recipes, and you have a whole different way to enjoy its fragrance and flavor
Photo by Iain Bagwell; written by Eric Gower
There’s nothing like authentic tea-smoked duck, but the smoking process can overwhelm many home kitchens. Enter “smoked tea duck”—using lapsang souchong tea and uncooked rice to make a smoky, crispy crust for duck breast, which is then pan-fried in its own fat.
Recipe: Smoked Tea Duck