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
Sunset
1 /16Photo 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.
Think of these roasted cut butternut squash rounds as tiny homemade pizzas: You bake them and add any topping you like. They tend to go fast at parties.
Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage
The cabbage and the mushrooms simmer in brewed genmaicha until tender, absorbing the delicate, toasty tea. The tea leaf–crusted tofu deepens those flavors.
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.
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.
9 /16Photo by Scott Peterson; written by Margo True
Blackberry-Black Tea Sorbet
For a refreshing dessert after a rich winter dinner, try this gorgeous sorbet (use thawed frozen blackberries). It's wonderful in summer, too, during blackberry season.
10 /16Photo by Iain Bagwell; written by Margo True
Chai-Cherry Walnuts
Cinnamon, cardamom, cloves, and ginger–typical spices for chai (Indian-style black tea)—are mixed with walnuts and tart dried cherries to make a sensational topper for oatmeal.
11 /16Photo by Iain Bagwell; written by Eric Gower
Plus: Best types of tea for cooking
Jasmine (China)
Most often made with green tea; scented with jasmine flowers. Aromatic and elegant.
12 /16Photo by Iain Bagwell; written by Eric Gower
Darjeeling (India)
Black tea from the northern part of the country. Delicate, complex.
13 /16Photo by Iain Bagwell; written by Eric Gower
Lapsang souchong (China and Taiwan)
Black tea that’s been smoked to varying degrees, most often over green pine wood or needles. Powerfully smoky and fragrant.
14 /16Photo by Iain Bagwell; written by Eric Gower
Genmaicha (Japan)
A green tea mixed with toasted brown rice (aka brown rice tea). Sometimes the rice kernel inverts during toasting, creating popcornlike bits. Nutty and earthy.
15 /16Photo 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.
16 /16Photo by Iain Bagwell; written by Eric Gower
Rooibos (South Africa)
The dried leaves of a native South African shrub, it’s technically an herbal tea. Fruity and mild; sometimes called red tea.