Dried tea leaves can be used in the same way as any other dried herb, notes Tonia George in the intro to her tea cookbook. Whether it’s loose-leaf or bagged, tea can easily be incorporated into recipes for added flavor and health benefits. Tea is rich in antioxidants and phytochemicals that make it good for your skin, heart, brain, teeth and metabolism. To easily cook with tea, try:
1. Adding a bag of your favorite fruity or spicy tea to the water next time you’re making oatmeal. Add tea at the beginning, so it steeps as water comes to boil, flavoring oats, groats, grits, etc., without added sugar or sweeteners.
2. Adding a tea bag to water (before bringing it to a boil) when you’re cooking pasta. Non-sweet teas such as fennel tea, black tea or marjoram tea work well.
3. Using Â dried loose-leaf tea leaves to crust fish or chicken. Mix tea leaves (mint, Lapsang Souchong, Darjeeling) with rock sea salt, ground flaxseed and a little water, bring to boil, then use to coat fish, etc. before baking or frying.