10 ways to cook with tea

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

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Matcha (Japan)
Photo by Iain Bagwell; written by Eric Gower

Matcha (Japan)

Green tea ground to a jade green powder. Keep chilled, airtight, because it’s extremely perishable. Sweet, floral, and velvety smooth.


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