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Home > About Tea > Cooking with tea

Cooking with tea

Cooking with tea is not just for food aficionados. Tea enhances the flavor of foods and is an excellent ingredient to use in the kitchen. For a sweet tooth, it’s delicious to add tea as an ingredient or pair it with cakes, financiers, truffles, mousses, and chocolate tarts. For savory dishes, it is perfect to pair with meats, rice, fish, and even olive oils. Tea contribute subtle aromas and add a flavorful new dimension to otherwise simple dishes. It is a great way to taste more tea throughout the day!

Delicious and simple, we have prepared recipes that combine French gastronomy with various flavors of teas from the world to create an exciting sensual and culinary experience. 


Discover our tea recipes:
Financiers with Matcha green tea
Chocolate tart with Grand Oolong Top Fancy 
> Recipes with Chai Impérial spiced tea 
Our iced tea recipes

Matcha Financiers, Jelly with Four Red Fruits Tea and Raspberry Mousse 


Matcha, a Japanese green tea powder, is typically used for making tea at traditional tea ceremony. It is also an ideal ingredient to add to sweet and savory dishes to enhance a subtle flavor.

For best use, we recommend sifting Matcha with a tea strainer. It is important to use the right amount of Matcha powder to obtain sweet notes and fresh butter taste. Too much matcha will leave your financier with strong vegetal and bitter taste. Matcha has vivid green color, sweet vegetal and floral fragrances that enhance buttery flavor of cakes. 

Serving Size: 4 
Preparation time: 40 minutes

1-  Ingredients for financiers

-  1 tbsp cooking Matcha
-  60g or 1/2 cups flour 
-  150g or 1.20 cup powdered sugar 
-  4 egg whites
-  150g or 2/3 cups melted butter 
-  100g or 1 cup almond powder

In a large bowl, mix all ingredients together and set aside.

2- Ingredients for jelly with Four Red Fruits tea

-  40g Four Red Fruits tea 
-  11cl/3.72oz water 
-  30g or 1/8 cup granulated sugar 
-  8 gelatin sheets

* Bring the water and sugar to boil
* Soak gelatin in cold water
* Add Four Red Fruits tea and infuse it for 4 minutes. Then, strain tea leaves.
* Add gelatin, mix well, and let it sit in the fridge.

3- Ingredients for raspberry mousse

-  200g or 1 1/3 cups fresh raspberries 
-  5.5cl/1.86oz water 
-  30g or 1/8 cup granulated sugar 
-  4 gelatin sheets

* Bring the water and sugar to a boil until it becomes a syrup.
* Soak gelatin in cold water
* Mix raspberries, add syrup and gelatin. Then, strain.
* Pour the mixture into a whip cream dispenser and chill.

                                         Matcha for cooking

4-  Pour the financier mix into the mold and bake for 8 minutes at 220°C/428°C.

5-  Portion the jelly onto plates or glasses, place mousse on top and enjoy your financier!

More cooking ideas with matcha: 
Order Cooking Matcha
See the book La Cuisine au thé


Recipe with Grand Oolong Top Fancy: All Chocolate Tart 

This recipe was devised by Sylvain Sendra, chef at the Itinéraires restaurant in Paris.

                                    


Serving Size: 4 
Preparation time: 40 minutes

Ingredients for the pastry:

- 125g butter cut into pieces
-
 100g icing sugar
- 250g sieved flour
- 1 egg
- 20g cocoa powder
- Pinch of salt

Ingredients for the ganache filling:

- 100g Grand Oolong Top Fancy tea
- 300g single cream
- 100g semi-skimmed milk
- 300g 70% dark chocolate in pieces


Preparation for the pastry:

* Cream the butter and icing sugar;
* Add the egg, then the flour, cocoa powder and salt;
* Blend well to obtain a soft, smooth dough;
* Leave to chill for 1 to 2 hours.

Preparation for the ganache filling:

* Bring the cream and milk to the boil;
* Remove from the heat and infuse the tea in it: either 30g of tea for 4 minutes, or 100g of tea for just under a minute;
* Strain, then add the chocolate pieces;
* Whisk and add 2 leaves of gelatine that have been soaking in cold water.
* Chef’s tip: for a lighter ganache, add two egg whites whisked to peaks when the mixture is almost cool.

Preparation for the tart:

* Line a tart tin with the pastry and cover with baking parchment;
* Fill with rice, dried lentils or beans to prevent the pastry from rising;
* Bake blind on the bottom shelf of the oven for 15 minutes at 160°C-180°C;
* Remove from the oven. Remove the dried beans and baking parchment;
* Fill with the ganache and continue to cook in the oven with the heat turned off for 5 minutes
* Leave to cool at room temperature.

To accompany the tart

Serve with the same tea for a perfect pairing. The tea’s fruity, floral, honey and vanilla notes will soften and sweeten the intense cocoa flavour of the tart.


More tea recipes

To accompany the tart

Serve with the same tea for a perfect pairing. The tea’s fruity, floral, honey and vanilla notes will soften and sweeten the intense cocoa flavour of the tart.

To accompany the tart

Serve with the same tea for a perfect pairing. The tea’s fruity, floral, honey and vanilla notes will soften and sweeten the intense cocoa flavour of the tart.

This French-language book, which offers some 40 recipes featuring tea, is the product of a 6-year collaboration between L’Ecole du Thé and chef Sylvain Sendra from the Itinéraires restaurant in Paris. Chicken casserole with Sam Bodhi black tea from Sri Lanka, asparagus tarts with Long Jing green tea, and jasmine tea sorbet are just a few of the mouthwatering dishes you will find in the book.

See "La Cuisine au thé"

Iced tea tipsTea cocktails