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 […]