We have used it in the Shrimp Poached in Lung Ching Chinese Green. The delicate tang of the green tea brings out the sweetness of the shrimp. Lung Ching brews to a delicate yellow green liquor and fine leaves should brew considerable infusions. The dish is served atop stir fried spinach and sesame seeds, and is a good choice for someone adept at wok cooking. Previously relegated to blending status, it offers a nice balance when served with the. traditional English tea service.
Nilgiri teas brew a liquor that is a golden color with a sweet fragrance.
Our spring rolls go well with the Thai Tea Dipping Sauce. Although we have used an Earl Grey blend, Thai tea and a Masala Chai for cooking, we suggest plain teas with tea-infused dishes. Often, fresh lychee, rose, bergamot, crysanthemum, orange, lemon or lavender are used to scent black teas and jasmine is used to scent green teas. These essences work wonderfully in foods, but it's important that they be organic for both taste and health. There is, literally, no end to the creative application of teas in cooking, nor is there a comprehensive list of every drinkable tea as more than 10,000 varieties are now known.