Although the kitchen with tea has gained popularity in recent years, driven by the antioxidant properties and sensory richness that the infusion has, the gastronomic uses of the camellia sinensis (the tea plant) date from time immemorial. In the middle of the thirteenth century, the Mongol empire annually demanded millions of kilos of tea from China, which were exchanged for horses; In addition to assessing their digestive qualities, the Mongols consumed Pu-erh’s infused strands as a day-to-day vegetable. Yes, sautéing tender vegetables seasoned with the moist sprouts of a traditional white tea, for example, is a pleasure reserved for true connoisseurs of the subject.
“What can be cooked?” Literally everything from white teas, green, black and pure mid-range oolongs, to perfumed blends of European cut. Take note! Marinades for meats, stuffings for roasted and sautéed birds of fresh or dehydrated fruits can be enriched with buds and leaves infused with … Read More