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Pairing Tea with Food

Pairing Tea and Food
Pairing tea with food is just as much of an art as pairing wine with a meal or using the right spices. Fortunately tea is so versatile you can pair it with a variety of dishes.

Here are a few examples to get you started:

White Tea
White tea is subtle so pair it with light tasting foods such as vegetables and white chocolate.
Green Tea
Green tea has a light vegetal/grassy taste so pair it with mild fish or chicken. Salads are also a good choice as is simple fruit like melon
Oolong
Oolongs are more complex and cover a range from light (closer to green tea) to more oxidized (closer to black tea). Try a lighter oolong with seafood or cheese and crackers. Use a more oxidized oolong with grilled salmon or smoked meat
Black Tea
Black tea is more robust and can be paired with spicy foods. Flavored black teas also do well with a sweet dessert.

 Follow link to a great chart from the Tea Association of Canada with even more ideas on how you can pair teas with food! Enjoy.
http://www.tea.ca/wp-content/uploads/2014/12/Tea-and-Food-Pairing-Chart_EN.jpg
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Cooking with Tea

Tea is more than just a tasty beverage, it can be used in your favourite recipes to add a delicious twist. Here are a few recipes perfect for fall and winter !


Masala Chai Cranberry Sauce

Ingredients:
1 cup sugar
1 cup steeped 3 Teas Masala Chai tea
1 12-ounce package Fresh or Frozen Cranberries

Directions:
Combine sugar and tea in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
 
Easy Mulled Wine

Ingredients:

2/3 cup steeped 3 Teas Organic Orange Pineapple Herbal tea
1/3 cup red wine
1 Cinnamon stick

Directions:

Combine first two ingredients, garnish with cinnamon stick and slice of orange and serve in your favourite cup. Delicious!


Rooibos Butternut Squash

  • 3 tablespoons unsalted butter 
  • 1 tablespoon plus 1 1/2 tsp. 3 Teas Spiced Rooibos tea leaves
  • 2 medium-large butternut squashes 
  • Drizzle of olive oil for baking sheets 
  • 1 teaspoon fine sea salt
  • Pepper
  • 2 tablespoons chopped fresh chives

Preparation

  1.  Preheat oven to 425°. Heat a small frying pan over medium heat and add butter and 1 tbsp. tea. When butter foams, remove from heat, cover, and let infuse 10 minutes. Strain butter through a fine sieve; discard tea.
  2. Meanwhile, using a large, sturdy, sharp knife, cut off stems and seedless "necks" of squashes (save seeded parts for another use). Stand each neck on a flat side and slice peel off with 7 or 8 cuts, leaving a kind of octagonal shape. Cut necks into 1/2-in. slices. Lightly oil 2 baking sheets and place squash, slightly separated, on sheets.
  3. 3. Pulverize remaining 1 1/2 tsp. tea leaves (if already fine, skip this step). Mix with salt.
  4. 4. Brush infused butter onto tops of squash slices, then season with pepper and rooibos salt. Bake until very soft, about 25 minutes. Transfer to a platter and sprinkle with chives.
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