Culinary Tea Archives

The Botanical Magic of Tea in Gin

Because of their affinity, gin and tea are natural botanical bedfellows, adding complexity to one another when used in concert. In the early 2000s, Desmond Payne, Master Distiller (now emeritus) at Beefeater Gin, created Beefeater 24, which included Sencha and Chinese green teas as key differentiators in the botanical list. Since then, thanks in great part to the cocktail renaissance, multiple companies have incorporated teas into their gins, producing spirits whose profiles can gently or aggressively reflect the types of tea they employ.

by Lesley Jacobs Solmonson

Araksa Tea Room

With every delicious sip and satisfying bite, the Araksa Tea Room in Bangkok is revolutionizing Thai tea culture. Araksa means “to preserve” and both the tea garden and restaurant promote Thai traditions while simultaneously elevating the way tea and food are produced and consumed.

by Diana Jendoubi

On a Chai Trail: The Bengali and their Cha

That the Bengali love tea is now legendary. And in Kolkata, the capital of West Bengal, tea is part of the social and cultural fabric. Our Chai Trail series takes readers up close and personal to the tea culture across India, and this story is a peek into the Bengali homes and the place that tea has in their lives.

by Rhea Dalal

Romantic Tea Infused Chocolates

There’s an ideal pairing for every kind of tea and chocolate. Finding the right combination produces a union that delights the palate and raises the individual components to a higher level.

by Diana Jendoubi

Use tea to create memorable holiday dishes and cocktails.

An Unforgettable Holiday Tea Feast

This holiday season, use tea as a special ingredient to elevate your main dishes and cocktails. From prime rib to mushroom risotto, tea makes everything taste better.

by Diana Jendoubi

Festive Holiday Tea Desserts

The holidays are perfect for combining your favorite teas and festive desserts. Bakers from around the world share their best tea-themed recipes with Tea Journey readers.

by Diana Jendoubi

Easy Leaf Tea, by Timothy d’Offay

Easy Leaf Tea is a tea recipe book with a difference. This sumptuously illustrated book focuses on recipes for brewing tea and tea-centric kitchen creations. This isn’t a book about cakes with a dash of tea thrown in; this is tea, tea, and more tea, but with a twist. Tea is, as it rightly should be, the star of the show.

by Kyle Whittington

Family and friends gather for a fun tea-themed barbecue

How to Host the Ultimate Tea-Themed BBQ

Tea makes everything taste better, from BBQ sauce to spice rubs and frozen desserts. Learn how to use tea to cook delicious party food. Whether grilling outdoors with friends or enjoying a picnic on the beach, the Summer Fun issue is packed with suggestions for entertaining outdoors with tea-themed recipes and iced and cold-brew teas, pitchers, brewers, utensils, and gifts.

by Diana Jendoubi

Misako Lelong-Nohsoh, a Tea Ambassador’s Journey

Misako Lelong-Nohsoh shows us that Japanese green tea is nothing to fear. She takes away the formality of the Japanese tea ceremony and introduces us to Japanese green tea as she wants us to experience it: as a beverage like wine, coffee, or black tea that is woven into the everyday fabric of our lives. This is the delightful story of her journey from Japan to France and from violist to Japanese Green Tea Ambassador.

by Anne-Frédérique Dayraut

Tea Under the Palms

This book is for every person who has ever dreamed of having formal tea with the upper classes, perhaps at Downton Abbey. The photographs of bone China cups and saucers, three-tiered plates of scones, savories, and sweets, and settings for enjoying afternoon tea’s decadence will make you swoon — a true hedonist’s delight.

by Alexa Campbell

Chef ShaniasEarlGreySconesFreshBlueberries

Celebrate Mother’s Day with Tea-Infused Recipes

Use the magic of tea to delight and honor your mom this Mother’s Day. These tea-infused recipes are the perfect way to celebrate!

by Diana Jendoubi

Earl Grey Scones with Fresh Blueberries

The perfect afternoon tea scone! Aromatic, flakey, and pillowy soft, Chef Shania Thomas-Floyd has created the ultimate scone. Bursting with […]

by Diana Jendoubi

Lord Bergamot Jam and Meadow Butter

Karl Holl, the Culinary Director of Smith Teamaker, has created a match made in heaven. The simple yet exquisite combination […]

by Diana Jendoubi

Arise and Chai Shortbread Cookies

Loaded with the enticing flavors of cinnamon, cardamom, and pink peppercorns, chef Shania Thomas-Floyd has created the perfect tea cookie. […]

by Diana Jendoubi

Black Tea Marinated Pork Loin

Tender and juicy, this flavorful recipe uses the tannins in Assam black tea to draw out the pork loin’s moisture. Creating a succulent and satisfying dish that’s easy to prepare and delicious to enjoy. The leftover marinade is used to make a rich sauce at the end.

by Diana Jendoubi

Cooking A Romantic Valentine’s Day Dinner With Tea

Make this Valentine’s day unforgettable by cooking a romantic dinner with tea as your captivating and alluring secret ingredient.

by Diana Jendoubi

Beyond Tea Cuisine

What’s changed is what I hoped would change. There is no such thing as ‘Tea Cuisine;’ it is no longer an oddity or a fad. It’s just another palate of ingredients and techniques that can and do inspire many chefs and mixologists. – Cynthia Gold

by Janis Hashe

Tea Cocktails

In 2002 when Audrey Saunders first introduced her ‘Earl Grey Mar-Tea-ni’ at the Ritz Hotel in London, it took the […]

by Cynthia Gold

Culinary: Smoking Foods with Tea

Smoking is an ancient food preservation technique prized now more for the flavors imparted by the smoke during the cooking process then the actual preservation of the food. Tea sommelier and author Cynthia Gold shares new recipes for smoked pork loin, smoked quail, smoked salmon, even a smoked cocktail.

by Cynthia Gold

The Botanical Magic of Tea in Gin

Because of their affinity, gin and tea are natural botanical bedfellows, adding complexity to one another when used in concert. In the early 2000s, Desmond Payne, Master Distiller (now emeritus) at Beefeater Gin, created Beefeater 24, which included Sencha and Chinese green teas as key differentiators in the botanical list. Since then, thanks in great part to the cocktail renaissance, multiple companies have incorporated teas into their gins, producing spirits whose profiles can gently or aggressively reflect the types of tea they employ.

by Lesley Jacobs Solmonson

Romantic Tea Infused Chocolates

Give the tea-loving chocoholic the perfect gift this Valentine’s Day with tea-infused chocolates. There’s an ideal pairing for every kind of tea and chocolate. Finding the right combination produces a union that delights the palate and raises the individual components to a higher level. Make this Valentine’s Day a triumph by offering your loved one exciting new sweets they’ll never forget!

by Diana Jendoubi

Tea Confectionery

Consider these gift possibilities for moms who love tea and chocolate. Sample decadent truffles, dark and milk chocolate bars, and bonbons made with matcha and green tea, or genmaicha and hibiscus.

by Diana Jendoubi

Who’s Cooking Badaga Food?

Badaga food from the tea-growing Nilgiri mountains is distinctive from all other Indian tea-inspired cuisines. Tourists drawn to South India are fascinated by the stories of this indigenous tribe that has lived in the Blue Mountains for centuries.

by Nina Varghese

On a Chai Trail – The Parsi Choi

Parsis call tea choi, not chai, cha, or tea, but choi. Choi was never, ever consumed on its own. There were always Bhakras, the soft cookies made with dough fermented using palm toddy, or chaapat, a flat, mildly sweet pancake. For special occasions, ghaari – thick dough discs filled with a mixture of bananas cooked in ghee, dates cooked till gooey, or a sweet dal paste were served.

by Kurush Dalal

How to Host the Ultimate Tea-Themed BBQ

Tea makes everything taste better, from BBQ sauce to spice rubs and frozen desserts. Learn how to use tea to cook delicious party food. Whether grilling outdoors with friends or enjoying a picnic on the beach, the Summer Fun issue is packed with suggestions for entertaining outdoors with tea-themed recipes and iced and cold-brew teas, pitchers, brewers, utensils, and gifts.

by Diana Jendoubi

Pairing Tea With Alcohol: Dad’s New Favorite Hobby

This Father’s Day, give your dad the gift of experiencing the satisfaction and pride of creating something utterly delicious and unique. From single malt Scotches and artisanal Mezcals to aged Pu’ers and Assams, the fascinating world of pairing tea with alcohol will surely capture his imagination.

by Diana Jendoubi

Palette for Your Palate

Thirty world-renowned chefs and mixologists were challenged to create a recipe for a tea entrée, tea dessert and tea cocktail, drawing inspiration from Tealeaves’ teabag collection and one out of 10 PANTONE colors.

by Si Chen

Tea Mixology

Tea is a flexible botanical that belongs behind the bar and can inspire a mixologist from many directions. The role of tea continuously evolved in Modern craft cocktails.

by Cynthia Gold

Is that Cream in Your Tea or Tea in Your Cream?

Like a kaleidoscope of flavor, with each permutation of tea and dairy, a winning new combination comes into focus.

by Robert Wemischner

Puer Peanut Butter Cheesecake

puer and peanut butter, a combination made in gastronomic heaven that celebrates both the savoury and sweet profile of both ingredients simultaneously.

by Suzanne Catty

Keemun Mushroom Risotto

This Keemun Mushroom Risotto is so hearty and satisfying that you’d never think it’s completely vegetarian. There are 2 star […]

by Bonnie Eng

A Summer Barbecue

As the weather warms and you fire up your grills, it is second nature to reach for an iced tea or Tea Sangria, but tea isn’t just great accompanying grilled food, it can play a role within that food as well. Consider Matcha and White Bean Dip, or upgrading your S’mores!

by Cynthia Gold

Shinbone Alley | Whiskey Infusion Cocktail Pack

Bar & Culinary Gifts

Shinbone Alley created spice and tea blends to be infused into whiskey, making Dad a master mixologist of Manhattans, Whiskey Sours, Old Fashioned, and his own custom cocktails.

by Janis Hashe