Taste the endless ways tea enhances the table.
When the tips of leaves start to turn yellow and fallen chestnuts scatter on the sidewalks, it’s time to bake pumpkin cookies—because Thanksgiving is coming. Jessica Natale Woolard writes about Canadian Thanksgiving, Elizeth van der Vorst writes about Christmas in Brazil, Poorvi Chordia writes about Diwali in the United States, and John Smagula writes about the winter solstice in China.
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Smoking with tea leaves is a culinary innovation you can enjoy. It combines the ancient practice of smoking food and the nuanced flavors of tea.
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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.
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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.
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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.
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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.
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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.
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Enjoying tea and food outside allows you to soak up nature’s vibrant energy. Tea-party picnics act as a soothing tonic for our overstimulated bodies and remind us that the simplest things in life often come with the greatest rewards.
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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.
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Camping season is in full swing. Whether you’re into car camping, hiking, backcountry camping, or canoe camping, one thing you will not want to leave behind is your favorite tea. In this article, Tea Journey explores five teas that are perfect for camping, considering their portability, ruggedness, flavor, and functionality.
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This Father’s Day give dad the gift of a new favorite hobby, pairing tea with alcohol.
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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!
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Make this Valentine’s day unforgettable by cooking a romantic dinner with tea as your captivating and alluring secret ingredient.
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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
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In 2002 when Audrey Saunders first introduced her ‘Earl Grey Mar-Tea-ni’ at the Ritz Hotel in London, it took the mixology world by storm. Ms. Saunders was at the forefront of a movement to use herbs and other culinary ingredients behind the bar, and while the cry was of innovation, […]
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This recipe comes from the cookbook, Lobio: The Vegetarian Cooking of Georgia. The recipe, and Lobio itself, is a translation and adaptation, by Michael Denner, of the cookbook Lobio, Satsivi, Khachapuri or Georgia with Taste by Tinatin Mzhavanadze (Т. Мжаванадзе «Лобио, сациви, хачапури, или Грузия со вкусом»). The cookbook is full of delicious […]
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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.
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In 2002 when Audrey Saunders first introduced her ‘Earl Grey Mar-Tea-ni’ at the Ritz Hotel in London, it took the mixology world by storm. Ms. Saunders was at the forefront of a movement to use herbs and other culinary ingredients behind the bar, and while the cry was of innovation, […]
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Smoking with tea leaves is not that different from classic wood chip smoking, and in fact tea leaves and wood chips work beautifully together.
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A secret of good punches for the last 200 years is oleo saccharum (sweet oil). This is made by muddling together citrus peels with sugar to release the citrus oils into the sugar. Some people prefer to lightly muddle the zest until it just shines and the oil begins to be released. Others […]
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This refreshing recipe by Jane Pettigrew came to us by way of Joanna Pruess. It works beautifully as a salad or a dessert. If you are serving this as a dessert, Joanna pairs it with a black tea and cranberry biscotti or a ginger spice cookie. Joanna described this lovely fruit salad as a Jasmine […]
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This white bean dip recipe is breathtakingly quick to make. If you need a quick dish to bring to a barbecue and are tight on time, make this bean dip and serve with purchased pita chips or fresh pita. If you have a little extra time, then these chips are […]
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Space on the grill is at a premium when entertaining a crowd so rather than a long slow grilling over indirect heat tea-braise your baby back ribs and then quickly finish on the grill!
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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.
Read More Enjoying tea and food outside allows you to soak up nature’s vibrant energy. Tea-party picnics act as a soothing tonic for our overstimulated bodies and remind us that the simplest things in life often come with the greatest rewards.
Read More 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.
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Think of your personal relationship to wine. When you first discovered wine and how you learned to appreciate it. Most importantly, retrace how you learned about wine and why a particular wine became your favorite. Now, imagine rediscovering that awakening, education and discovery. It is time for Grand Cru Tea.
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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.
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Like a kaleidoscope of flavor, with each permutation of tea and dairy, a winning new combination comes into focus.
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This beautiful carved-wood tea tray lets you bring the tea plantation home with you.
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This Keemun Mushroom Risotto is so hearty and satisfying that you’d never think it’s completely vegetarian. There are 2 star ingredients: the first being Asian mushrooms (shiitake, maitake, and shimeji) and the other, Keemun black tea. The Keemun used in this recipe is malty, slightly smokey, and not at all […]
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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!
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