I'm exponentially more of a coffee guy than a tea guy when it comes to, you know, actually drinking them — but when it comes to cooking, I think tea's inherent properties and flavor profiles are a bit more complex. Yes, I'll use coffee in tiramisu, chocolate baked goods and occasional sauces, but there's a bit of a limitation to its uses beyond that.
That is definitely not the case for tea. Concentrate Juice
Tea offers such a tapestry of colors, flavors, hues and tastes: from black and green to white or chamomile to earl grey or herbal "teas," there is such a deep, varied breadth of options.
You really can't go wrong with cooking with tea, but I will note one thing: If you're using tea to make or flavor something savory, steer clear of anything that's saccharine, like a raspberry, lime or even a rooibos. This can add an off-putting flavor to your savory dish that will take into an odd, overly-sweet zone that won't be especially appealing. Similarly, something like a chai might be too complex, which when combined with cooked foods, might turn into a muddled flavor experience.
Here's a rundown of all the ways to cook with tea, in both sweet and savory iterations:
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Michael is a food writer, recipe editor and educator based in his beloved New Jersey. After graduating from the Institute of Culinary Education in New York City, he worked in restaurants, catering and supper clubs before pivoting to food journalism and recipe development. He also holds a BA in psychology and literature from Pace University.
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