Just the other day, we received an email from one of our long-time customers that was pleasing to the palate, and one that opens up so many possibilities with baking with tea. This recipe used our Makaibari 2nd Flush Darjeeling to make an Artisanal Apricot Loaf. And yes, this was just one more person baking during the time of Covid.
In this recipe, not only was our 2nd flush Makaibari Darjeeling added to the dough but the dried Apricots were also marinated in the tea before being added to the bread dough. Looks delicious!
Tea and baked goods are one of those combinations that we just can't help but love. Baking with tea adds unique and delightful flavor combinations. Teas can range from earthy to sweet and fruity and can come from Tisanes, Black Teas, Green Teas, Herbal Teas, Oolongs, and more.
Think of teas as a spice when you are baking. Just be sure to use a fresh, good quality loose tea that has been stored properly.
There are many different ways to add the flavors of tea into your baking. Here are several of our favorites:
Infuse the butter: Steep the tea in melted, unsalted butter for 4 - 5 minutes and then strain. This works well with large leaf teas, by allowing the flavor to be incorporated in the baked goods without the tea leaf getting into the dough or batter.
Steep the Tea in liquid: You can steep the tea in water or heated milk for 5 minutes and then let cool. You can even steep the tea in cold milk in the refrigerator overnight. This is a good way to add tea flavors to your frostings.
Sprinkle the tea leaves right into your dough, batter or frostings: Make sure you finely grind your tea leaves when you use this method. Just be aware, adding tea this way can change the texture of softer baked goods. This method, however, works well in frostings or firmer baked goods like cookies.
Experiment and be creative! Tea has been used for years as a poaching liquid and has even made its way into cocktails and essences. Baking with Tea, in our view, is definitely an uplifting experience.
