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
Written bySunsetJanuary 4, 2012
Share this story
Photo by Iain Bagwell; written by Eric Gower
1 of16Photo by Iain Bagwell; written by Eric Gower
Smoked Tea Duck
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.
6 of16Photo by Iain Bagwell; written by Eric Gower
Matcha Whoopie Pies
I grew up inhaling whoopie pies, bless my mother’s soul. Although I would like to offer her recipe, I’m afraid that just reading the quantity of trans fats (Crisco) called for might incite cardiac arrest! This healthier version tastes even better.
These cookies may look humble, but they have a wonderfully complex flavor, thanks to the chai (Indian spiced tea) seasonings: cinnamon, ginger, fennel, and cardamom. The shortbread dough gives them a crisp, buttery texture.
8 of16Photo by Iain Bagwell; written by Margo True
Cran-Berry Green-Tea Smoothie
This is one of our favorite New Year's resolution recipes: it's loaded with antioxidants, is easy to make, and it tastes delicious, too. Slurp down one of these and you'll have the energy you need for a nice long hike or bike ride.