Tea Infused Recipes: Cooking and Baking with Tea

Tea is a versatile ingredient that adds aroma, depth, and subtle tannins to both sweet and savory dishes. From jasmine‑scented custards to smoky marinades and matcha bakes, this guide shows how to infuse tea into everyday cooking—without overpowering the plate.

How to Cook with Tea (Core Techniques)

Treat tea like a spice or aromatic. Use gentle heat and precise timing to capture fragrance and avoid bitterness.

• Infusions: Steep tea in milk, cream, or stock; strain before using. Ideal for custards, ice cream, sauces.
• Rubs & marinades: Grind dry leaves (fine) or brew a strong concentrate for glazes and brines.
• Smoking: Dry smoke with tea leaves, rice, and sugar in a wok/foil pan for delicate aroma.
• Baking: Fold matcha or finely ground tea into batters and doughs; balance with fat/sugar.
• Syrups: Brew a potent tea, then combine 1:1 with sugar for cocktails, cakes, and fruit.

Pro Tip: Brew 20–30% stronger than a drinking cup for cooking; keep temperatures appropriate to the tea to avoid harshness.

Jasmine Tea Panna Cotta

Elegant, floral, and light—great make‑ahead dessert.

• Ingredients (6 servings): 500ml cream, 200ml milk, 60–80g sugar, 2.5 tsp powdered gelatin, 2 tbsp jasmine green tea, pinch salt, vanilla (optional).
• Method: Bloom gelatin in 50ml cold milk (5–10 min). Heat cream, remaining milk, sugar, and salt to 75–80°C; add tea, steep 5–7 min, then strain. Stir in gelatin mix until dissolved. Portion into ramekins; chill 4–6 hours.
• Serve: With macerated berries and a whisper of lemon zest.

Tip: Keep steep under 10 minutes to avoid grassy bitterness from jasmine greens.

Lapsang Souchong Maple Glaze (for Salmon or Tofu)

Smoky‑sweet glaze that caramelizes beautifully.

• Ingredients: 120ml strong Lapsang tea, 2 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp grated ginger, pinch black pepper.
• Method: Reduce brewed tea by half over medium heat; whisk in remaining ingredients. Brush over salmon or pressed tofu; bake or pan‑sear until glazed and lacquered.
• Serve: With sesame rice and quick‑pickled cucumbers.

Tip: Brew Lapsang at ~95°C for 3–4 minutes; over‑extraction turns the glaze bitter.

Matcha Shortbread Cookies

Buttery, crisp, and vibrantly green.

• Ingredients: 225g unsalted butter (soft), 100g powdered sugar, 260g all‑purpose flour, 1.5–2 tbsp culinary matcha, 0.5 tsp salt, 1 tsp vanilla.
• Method: Cream butter and sugar; beat in vanilla, salt, and matcha. Fold in flour just until combined. Shape into a log; chill 1 hour. Slice 6–8mm rounds; bake 170°C, 12–15 minutes.
• Serve: Dust lightly with powdered sugar or dip edges in white chocolate.

Tip: Use fresh, vibrant matcha; stale powder dulls color and flavor.

Sencha Vinaigrette

Bright, savory dressing for greens and cold noodles.

• Ingredients: 60ml strong sencha (cooled), 2 tbsp rice vinegar, 2 tbsp neutral oil, 1 tsp toasted sesame oil, 1 tsp honey, 0.5 tsp grated ginger, salt to taste.
• Method: Whisk all together until emulsified. Adjust salt and sweetness.
• Serve: Over cucumber, wakame, and soba or mixed greens with avocado.

Tip: Brew sencha at 75–80°C for 2 minutes for a sweet, umami base.

Earl Grey Brine for Roast Chicken

Subtle bergamot lifts savory aromatics.

• Ingredients: 1L strong Earl Grey (cooled), 60g salt, 40g sugar, 2 bay leaves, 6 peppercorns, peel of 1 lemon.
• Method: Dissolve salt and sugar in warm tea; add aromatics and cool fully. Submerge chicken 6–8 hours; pat dry and roast as usual.
• Serve: With roasted roots and a lemony pan jus.

Tip: Don’t over‑steep the Earl Grey; 3–4 minutes keeps the bergamot elegant, not perfumy.

Hojicha Ice Cream (No‑Churn Option)

Toasty, caramel‑like roasted green tea dessert.

• Ingredients: 400ml heavy cream, 1 can (395g) sweetened condensed milk, 2.5 tbsp hojicha (loose), pinch salt.
• Method: Warm cream to 80–85°C; steep hojicha 10–12 minutes; strain and chill fully. Whip to soft peaks; fold in condensed milk and salt. Freeze 6 hours.
• Serve: With sesame brittle or a drizzle of black sugar syrup.

Tip: Hojicha’s roast resists bitterness; long steeps are forgiving in dairy.

Black Tea Syrup for Cocktails and Cakes

Malty, caramel base for drinks and desserts.

• Ingredients: 250ml very strong black tea, 250g sugar, pinch salt, optional vanilla bean.
• Method: Simmer tea and sugar 3–5 minutes to dissolve and thicken slightly; cool. Store chilled 2 weeks.
• Use: Brush on cake layers; mix 25ml into highballs with lemon and soda; sweeten iced tea.

Tip: Brew Assam or Dian Hong at 95°C for 5 minutes to concentrate malt and honey notes.

Balancing Flavor: A Cook’s Checklist

Keep infusions fragrant and food‑friendly:

• Tea strength: Start strong but short; you can always reduce further.
• Bitterness control: Lower brew temp or shorten steep; add fat/sugar/acid to round edges.
• Texture: Strain finely to avoid leaf grit in smooth desserts.
• Color: Matcha and black tea stain strongly—great for visuals in glazes and batters.
• Pairing: Florals (jasmine) with fruit/dairy; roasted (hojicha) with nuts/caramel; smoky (Lapsang) with char and umami.