Cooking with Green Tea

Recently I looked into the subject of green tea and got so bored with reading all things about drinking the green tea, it’s health benefits and so on.  And I started wondering how else could one use green tea apart from having it in ice cream, cake and so on.

Immediately I thought of Cooking with Green Tea and discovered to my pleasant surprise that there is actually a book by the same name, authored by Ying Chang Compestine.

So, I just went off and practically devoured the information in the book.  It really was a great way of learning how to treat (for a better

word compared to ‘use’) this ingredient called tea, be it for drinking or cooking.

If I were to choose the one information that makes the most impact to cooking green tea from this book, it would be the tips imparted regarding the way we brew the tea; ie. the optimal temperatures required for different types of tea to draw the best flavor out of every cup for drinking or cooking.  Knowing different types and forms of green tea is also important so that we know which would be best for cooking.

Next would be the wholesome tas-tea recipes.  I love the fact that I could use green tea in cooking as a seasoning (just like salt, pepper or paprika) or something like a base stock.  My favorite menu incorporating green tea is in soup form and the green tea rice, not forgetting the spring roll.

So to start our culinary journey using Green Tea, we should get them out of the bag so to speak, and into bottles as you would with other seasoning ingredients.