It’s time to think beyond the cup when it comes to tea, because this flavorful, healthful liquid not only is good for sipping: You can cook with it, as well.
The dried leaves themselves are a lovely addition to spice rubs for meat and poultry, particularly a smoky tea such as lapsang souchong. Steep tea leaves in hot water and use the brew for all or part of the liquid needed for fruit compotes, grain dishes, soups, sauces, marinades, and, as in the accompanying recipe, for poaching.
Then there’s matcha powder, made of ground green tea leaves, which provides a stunning hue and unique taste to smoothies and desserts.
Whether you choose Earl Grey, Darjeeling, chai, jasmine or another variety, each tea imparts its own distinctive, fragrant layer of taste and color, not to mention a wealth of flavanols, compounds that have been shown to protect skin and heart health, among other benefits.