Tea contains many beneficial vitamins, minerals, and antioxidants that make it a particularly healthy drink. But did you know that you can also cook with tea? Just as with lemongrass, thyme, basil, and many other herbs, you can use tea to give your dishes a unique flavour and boost of nutrition. Cooking with tea is a simple yet great way to add the healthy goodness of Uzuma tea to your diet!
There are several ways you can use Uzuma tea in your cooking. You can use it like a spice that you add to your dishes, infuse soups or broth with it, or replace water in recipes with brewed tea. This way, you can use Uzuma tea for all sorts of recipes, from savoury main dishes to tasty appetisers, desserts, and baked goods. Find out how you can cook with Uzuma tea! We’ll also give you some easy recipes that you can try out today!
When you infuse cooking liquids such as soups or stews with tea, you can give your dishes a nice mellow and balanced tea flavour. For infusing, simply heat your soup, broth, or cream, and then steep the tea as you would in water. A tea infuser like our Uzuma tea infuser works best for this method, but you can also use a regular strainer to infuse your cooking liquids.
With a coffee or spice grinder, grind your dry tea leaves to a fine powder. You can then use the tea powder like a spice that you can add to sauces, baked goods, or glazes. This method is perhaps the most convenient since it doesn’t require that you steep or strain the tea.
You can add your finely ground tea powder to other spices as well. You can mix it in your chili powder or add it to cinnamon, lemongrass, ground nutmeg, or herb mixtures. You can then sprinkle your tea and spice mix on fish, meats, and many other dishes after cooking.
This is a very easy way to cook with tea that works with almost any recipe. What you do is simply substitute the water in any given recipe with an equal amount of brewed tea. For this, you can just brew tea as usual. Allow the tea to cool down to room temperature before you use it in your recipes. When you replace water with green tea such as the Uzuma Mangata tea, this gives desserts a wonderfully green, fresh flavour with notes of lemongrass and ginger!
A tasty, savoury cup of udon noodles with broccoli and green tea. A quick and easy noodle recipe with a flavourful Asian touch that's just perfect to make with Uzuma tea.
Preparation time: 20 minutes
6–10g of Uzuma Mangata tea (loose tea leaves)
60ml soy sauce
5cm fresh ginger root (peeled and finely shredded)
200g udon noodles
200g frozen peas
1 head broccoli (cut into florets)
2 tbsp cilantro leaves (fresh)
1. Use a large pot and bring 6 cups of water to a boil. Reduce heat to low. Take the tea infuser that you filled with Uzuma Mangata tea and let the tea steep for 3 mins. Remove the infuser afterwards.
2. Add the soy and ginger, then bring to a boil over high heat. Add noodles, peas, and broccoli. Boil for 3 mins until the vegetables are just tender and the noodles are cooked.
3. With a ladle, fill 4 large soup bowls with the Mangata tea noodles. Serve topped with chopped cilantro leaves.
You don’t need to cook your oats just with water! How about boosting your oatmeal with the flavour and wholesomeness of Uzuma Mangata or Uzuma Meraki tea? Simply cook your oats in a simmering pot of tea instead!
4 cups water
2–4g Uzuma Mangata or Uzuma Meraki tea
1 cup steel-cut oats
1. Start your oats as usual by boiling water. Once the water comes to a boil and before you add your oats, use the tea infuser with Uzuma Mangata or Uzuma Meraki tea and let it steep for 3–5 minutes. Remove the tea infuser afterwards.
2. Add your oats to the tea and cook them as usual.
Tip: This also works for making overnight oats. Just add the oats to the hot tea and allow the mix to sit overnight. This makes for a tasty and healthy breakfast in the morning!
You can choose different types of tea to make your oats, depending on your own taste.
Uzuma Meraki: The black tea in Uzuma Meraki tea gives your oatmeal a nice deep, tannic flavour with a touch of vanilla. Add some milk and sugar to taste.
Uzuma Mangata: When made with Uzuma Mangata tea, the green tea gives your oats a fresh green taste heightened with lemongrass and ginger. Just make sure not to steep green tea too long, otherwise it may become bitter. Tastes awesome if you sweeten your oats with honey!
This easy to make, vegan, Asian-style tofu recipe makes a fantastic appetiser! The marinade with Uzuma Meraki tea gives the tofu a very special flavour note.
Preparation time: 35 Minutes
1 package (400g) extra-firm tofu
2–4g Uzuma Meraki tea
1 tbsp sodium-reduced soy sauce
½ tsp ground ginger
2 garlic cloves (minced)
1. Remove the tofu from package and use a tofu press to remove the water. If you don’t have a tofu press, wrap the tofu in a clean towel, top with something heavy (books, etc.), and press for 10 minutes.
2. Bring the water to a boil. Add Uzuma Meraki tea to the infuser and steep for 2–3 minutes. Remove the infuser afterwards. Add soy sauce, ginger, and the garlic to the tea.
3. Once the tofu is pressed, unwrap the towel and slice the tofu into 12 even pieces. Place the pieces in a casserole and cover them with your tea marinade.
4. Allow the tofu to marinade for at least one hour. For the best flavour, marinade overnight. Turn the pieces over halfway through the marinating time.
5. Preheat your oven to 190°C. Take a baking sheet and spray it with non-stick spray. Place the tofu pieces on the sheet. Bake for 25 minutes or until the tofu is golden brown.