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5 ways to cook with tea

Tea drinking is one of the subcontinent’s most enduring traditions. But tea can be used for so many other purposes. From an astringent to heal nicks and cuts, to a solvent for paint and even as a headache and stress reliever. What you probably least expected tea to be used in, is cooking. While Indian recipes using tea as an ingredient are few and far in between, other Asian countries have long known and used the culinary properties of tea in lip smacking recipes. Here’s a few of our favourite tea infused/inspired cooking recipes that are bound to leave you spell bound.

Crisp Earl Grey Paneer with Shitake or Button Mushrooms

paneer, mushrooms, shitake

This recipe uses the mellow soft flavours of Earl Grey to infuse paneer with a flavour so unique, you wouldn’t believe it to be true, or even remotely possible. The original recipe mandates tofu and genmaicha, but with the lack of either, good quality paneer and Earl Grey are the best substitutes.


  • 500 grams paneer
  • 2 tsp Earl Grey
  • 2 cups shitake or button mushrooms
  • Bread crumbs
  • I cabbage or stalks of rocket
  • Salt to taste
  • Black peppercorns
  • Lemon juice
  • 50 grams butter


  1. Cube the paneer and dab with a piece of tissue in order to drain excess water.

  2. Brew the Earl Grey and keep the brew aside

  3. In a bowl, mix bread crumbs with crushed pepper and salt,  add some Oregano and chilli if you wish

  4. Let the lukewarm Earl Grey infuse into the paneer

  5. Roll the Earl Grey infused paneer in the dry batter of bread crumbs, salt and pepper

  6. Deep fry the paneer

  7. Serve alongside shitake or button mushrooms sauteed in butter on a bed of flash fried cabbage or rocket leaves

  8. Add a drizzle of lemon juice in order to bring out the latent flavours together

Chicken, vegetable and green tea Soba

chicken, green tea, japan, soba

A soba is a Southeast Asian soup that is hearty as it is healthy. Add green tea to this concoction and suddenly you have a mix made in heaven. Adding more vegetables, and perceivably any other ingredient to this soup will only enhance the flavour of this wholesome soul food.


  • 1 whole chicken breast
  • 2 chicken cubes
  • 2 diced carrots
  • 2 sticks of celery
  • Potatoes
  • Spinach leaves
  • Salt to taste
  • Pepper to taste
  • 4 tsp oil
  • 2 Packets Egg Noodles
  • 2 tsp green tea
  • 2 tsp jasmine tea

For the chicken


  1. Wash the whole chicken breast

  2. Dry with paper towels

  3. Dry marinade with pepper and salt

  4. Rub jasmine tea into the skin

  5. Pre-heat the oven to 375 deg. C

  6. Add 2 tsp oil to the chicken

  7. Cook for 15 minutes

  8. Dice and keep aside

For the Soba


  1. Wash the veggies

  2. In a pot with chicken cubes, add all the veggies, salt and pepper to taste

  3. Let the mixture come to the boil

  4. Brew green tea separately

  5. Add to the broth


For the Noodles


  1. Cook noodles without salt as per the instructions on the pack

  2. Once ready, drain all the water and keep aside to cool


In a bowl, add a few pieces of chicken, a generous helping of egg noodles and ladle in the soba. Enjoy!


Darjeeling Dashi

The dashi is a Japanese cold soup that takes virtually no time to prepare. Now add a twist to it with the robust flavour of the king of teas, Darjeeling to it, and you have a soup that is really meant for the discerning palate. Dashi can also be used as a condiment in preparing other Japanese dishes or as a marinade for meat.


  • 2 tablespoons dried tomatoes
  • 1/2 ounce dried shiitake mushrooms
  • 1 tablespoon soy sauce
  • 4 teaspoons honey
  • 1 1/2 teaspoons red miso
  • 1 tablespoon Darjeeling tea leaves
  • 1/2 teaspoon salt


  1. Combine tomatoes, mushrooms, soy sauce, and honey with 250 ml. water in a medium saucepan and simmer 5 minutes.

  2. Turn off heat and whisk in miso, tea leaves, and salt; let steep 5 minutes.

  3. Strain through a fine-mesh colander (save shiitakes for another use, such as fried rice, pasta, or in the dashi for soup). Let cool.

  4. Dashi keeps, chilled, in a large glass jar for up to 1 week.

English Breakfast Chocolate Chip Cookies

choco chip, english breakfast, cookies

Who doesn’t enjoy choco-chip cookies. But how often have you wondered if you could make these sinful treats a tad healthier? Well here’s where the anti-oxidant powers of tea come in. Intrigued? Well Check it out!


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 tablespoon cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground fennel seeds*
  • 1/2 teaspoon ground cardamom
  • Leaves from 1 English Breakfast tea bag
  • 1 cup white chocolate chips


  1. Preheat oven to 350°.

  2. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth.

  3. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea.

  4. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.

  5. Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.

  6. Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking.

  7. Transfer to racks to cool.


Cranberry Green Tea Smoothie


This recipe spells yummy with a capital Y! Not to mention that it is super healthy and extremely good for you. Along with detoxing your system, it is chock full of antioxidants that will leave you feeling lighter, younger and healthier!


  • 1/2 cup frozen cranberries
  • 1/4 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 5 frozen whole strawberries
  • 1 ripe banana
  • 1/2 cup brewed green tea, cooled to room temperature
  • 1/4 cup plain soy milk
  • 2 tablespoons honey or packed light brown sugar


  1. In a blender, whirl all ingredients until smooth.

  2. Serve chilled


We hope you enjoy these recipes, as always we’d love to hear your feedback on these recipes in the comments section below.  




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