Tag: Tea Source

Tea Cuisine, Tea Culture

The Jellification of Tea

Tea cuisine is still very much experimental. There will be successes and failures. The point is to keep trying. Since it is a relatively new culinary category, good ideas will eventually emerge and become part of tea’s repetoire. Coffee has been used for decades in baking and alcoholic concoctions, but I believe that tea performs much better than coffee in savoury dishes. Could you imagine coffee encrusted fish? – I didn’t think so. This time out though, I’m playing with […]