Most of us think of tea as a healthy, flavorful drink to have at any time of the day. However, tea is one of the most versatile beverages in the world, and different cultures view tea in different ways.
As the oldest tea culture in the world, China knows a thing or two about serving tea. However, what many people didn’t know is that tea plays a central role in many Chinese dishes. The Chinese have used tea as a main ingredient in many classic dishes for hundreds of years. Today, more and more Chinese restaurants have adopted that tradition by serving tea-based dishes.
Instead of just being “infused” with tea or featuring similar flavors to tea, many of these dishes actually use tea leaves in the meal itself. This can draw out all sorts of different flavors from the dish.
Which types of tea leaves can be used for cooking?
Chinese restaurants that have started serving tea dishes do so with all different types of tea leaves. The only limit is the chef’s imagination. Today, modern Chinese cuisine uses some of the most popular varieties of tea leaves as a main dish, including:
-And many more
Many of these tea varieties have been made more interesting by adding certain spices and flavors. For example, some chefs infuse chrysanthemum and kuding into their meals.
What kinds of meals can be made using tea?
Why haven’t more people used tea as a main ingredient over the years? Well, tea is a challenging ingredient because even the most experienced chefs find it difficult to extract flavor from tea leaves. In the past, any tea leaves that were added to dishes were purely ornamental. Most dishes do not fully absorb the elusive fragrance and flavor of tea leaves.
Fortunately, things have started to change today. More chefs are unlocking new ways to extract the flavor from tea leaves. One classic recipe involves adding infusing roasted duck with tea leaves. The duck is smoked using black tea leaves and camphor wood chips. The smoke pierces through the greasy duck skin, giving the meat a distinctly smoky taste. This dish is called “camphor tea duck” and it can be found at many restaurants in Sichuan, a province in China. The dish has even started to make its way to other parts of the world.
Chefs have also started using tea leaves in soups. The tea leaves are left to soak in the hot water, extracting their flavor. One particularly popular dish is called Huaiyang-style chicken soup. In this dish, chrysanthemum petals float around the bowl to extract flavor.
Tea also mixes well with seafood. One dish called salted tieguanyin mixes oolong leaves with deep-fried shrimp. Shrimp are fried to a point where they become crunchy, and the crisp tea leaves add to the crunchy texture of the dish.
To learn about more tea recipes and to find out where you can sample some authentic Chinese tea cuisine, click here. Or, if you’re ready to start preparing meals, check out ESP Emporium’s selection of green tea, oolong tea, and black tea varieties.