A mastery of tea tastes(2)
Tea leaves can be stored a year or more, needing only an airtight container (the Victorians used purpose-made tin boxes called tea caddies) and a cool temperature, about 60 degrees, like wine.
For information, visit www.algabar.com.
TIPS FOR COOKING WITH TEA
• When baking kidney beans, push half a dozen bags of black tea down into the beans and liquid. The tea not only colors and flavors the beans, it tenderizes them too. Discard bags when beans are done.
• As an intriguing condiment for fish, mix a tablespoon of powdered green tea with a tablespoon of fine sea salt. The mix will keep up to a month in an airtight container.
• Tea can be ground in a grinder just like pepper. Try Indian tea on beef carpaccio or lamb chops, or jasmine tea on duck. Grind smoky lapsang black tea and mix it with yogurt as a simple sauce for smoked salmon. Flavor cookies and chocolate mousse with powdered green tea.
Tea-leaf chicken broth
TRIBUNE MEDIA SERVICES PHOTOGRAPHS Tea expert Gail Baral shares her passion for teas in classes at her shop Algabar Home and Life in Los Angeles. Such elaborate teas include golden, nutty tea from oolong leaves (left). A cupping set (below) allows for tea tasting.
This is a quick pick-me-up for a busy day. The tea leaves are eaten in with the broth. Makes 2 servings.
3 to 4 tablespoons (about 1/4 ounces) large-leaf green tea
1 boneless, skinless large chicken breast
4 cups chicken broth (2 16-ounce cans)
Grated zest 1 lemon
Salt and pepper
1 medium carrot, thinly sliced
1 medium parsnip or turnip, halved and thinly sliced
2 small potatoes, halved and thinly sliced
8 to 10 snow peas
Pour 1 cup boiling water over tea leaves and leave until tepid, about 15 minutes. Cut chicken breast in julienne strips.
Bring broth to a boil in soup pot with lemon zest and a little salt and pepper. Add carrot, parsnip, and potatoes and simmer 5 minutes. Stir in chicken and snow peas and continue simmering until chicken and vegetables are just tender, 2 to 3 minutes more. Stir in tea leaves and liquid, taste and adjust seasoning.
• Anne Willan's latest book is "Quick Fixes and Kitchen Tips" (Wiley). To learn more about her and her books, visit www.lavarenne.com.
