GUIDELINES FOR COOKING WITH TEA
• lwaysusefreshtealeavesthathavebeenstoredcorrectly.
A
Oldtealosesflavor.Whole,freshtealeavesarepreferred,
but high-quality tea sachets may also be used. A tea bag
usuallyhas1teaspoonofleaves.
• seonlyfreshlybrewedteaforcooking.
U
• nceteaisbrewed,strainanddiscardtheleavestoavoid
O
anoverlybittertaste.Cookonlywiththetealiqueurunless
usingleavesaspartoftherecipe.
• hen using ground tea, pulverize only as much tea as
W
neededforeachrecipe,astheflavordissipatesquickly.Be
suretowipeoutthegrindereachtime.
• ea can be infused in liquids other than water, such as
T
stock,milkandcream.Bringtheliquidjusttoaboilforblack
teaandunderaboilforgreenandherbalteas.
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRAN MATALON-DEGNI
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