Culinary Tea by Gold, Cynthia -- Read -- Imperial Library of Trantor

Index

What is Culinary Tea? Notes on Ingredients Our Personal Histories with Culinary Tea Tea and Health Tea as Food Around the World

CHINA JAPAN TIBET MYANMAR (BURMA) INDIA

Modern Culinary Tea Unoxidized: White Tea Unoxidized: Green Tea Minimally Oxidized: Yellow Tea Partially Oxidized: Oolong Tea Fully Oxidized: Black Tea Aged Tea: Pu-erh Blended Teas Scented or Flavored Teas Herbal Infusions or Tisanes Pairing Tea and Food

WHITE TEAS GREEN TEAS OOLONG TEAS BLACK TEAS

Home Blending How to Properly Steep Tea

WATER WATER TEMPERATURE MAINTAINING TEMPERATURE TEA QUANTITY STEEPING TIMES HOW TO BOIL (OR STEAM) WATER

Steeping Culinary Tea

TEAPOTS TEA BAGS OTHER INFUSING OPTIONS

Buying and Storing Tea Cooking with Water-Steeped Tea Poaching and Braising with Tea Cooking with Tea Steeped in Other Liquids Straight Tea: Adding the Tea Leaves Directly Curing or Brining with Tea Smoking with Tea Cooking with Fresh Tea MEXICAN BLACK BEAN SOUP GENMAI CHA VEGETABLE SOUP JASMINE TEA CHICKEN SOUP LAPSANG SOUCHONG TEA and PARSNIP SOUP JASMINE WATERMELON GAZPACHO with CRAB LAPHET THOTE

( Burmese Tea Salad )

FRESH TEA LEAF SALAD with GREEN TEA-ROASTED PEACHES and BLUE CHEESE GREEN TEA-POACHED CHICKEN SALAD CURRIED GREEN TEA EGG SALAD with LAVENDER WILD RICE and CHICKEN SALAD GREEN TEA-LEMON BASIL DRESSING SESAME- GINGER GARLIC DRESSING DARJEELING TEA VINAIGRETTE FRESH TEA VINAIGRETTE OOLONG MAYONNAISE MATCHA MAYO MATCHA SALT TEA-SMOKED SALT EARL GREY DRIED CHERRY MUSTARD ELEVEN-SPICE TEA RUB LYCHEE TEA SPICE RUB DARJEELING BEURRE BLANC SMOKY TEA-SPICED PECANS DARJEELING ROASTED SWEET POTATOES BALSAMIC and TEA-CARAMELIZED ONIONS TEMPURA-FRIED FRESH TEA LEAVES TEA-MARBLED EGGS TOASTED PEPPER SALT JASMINE TEA-CURED GRAVLAX LAPSANG SOUCHONG SCALLOPS CEVICHE SHRIMP IN LEMON-TEA ASPIC with BASIL-TEA JELLY TUNG TING SHRIMP FRESH SPRING ROLLS TEA-GRILLED WINGS with HOT GREEN DIPPING SAUCE JASMINE DUMPLINGS DARJEELING “DRY” MUNG BEANS TEA-ROASTED TOFU with PEANUT SAUCE SMOKY BLACK LENTILS FRESH MATCHA PASTA GREEN TEA GNOCCHI with TOMATOES and GREENS VEGETABLE TART with FRESH TEA LEAVES OCEAN TROUT with GREEN TEA NOODLES SALMON EN PAPILLOTE with FRESH TEA LEAVES GREEN TEA-LACQUERED SALMON GREEN TEA-POACHED BLACK BASS with PORCINI CREAM SAUCE and WHITE BEAN PURÉE SPINACH and RICOTTA SCALLOP ROTOLLO with CEYLON BEURRE BLANC SALMON in BLACK TEA-COCONUT SAUCE SEARED TUNA with TEA SPICE CRUST CHICKEN and MUSHROOM PAPRIKASH MURGH KALI MIRCH

CHICKEN PESTO PIZZA with KUKICHA CRUST CLAY-COOKED ASIAN CHICKEN BLACK TEA-SMOKED CHICKEN with TEA-BLANCHED SHRIMP and UDON NOODLES ROASTED TEA-BRINED CAPON SMOKED TEA-BRINED CAPON CLASSIC TEA-SMOKED DUCK LYCHEE-SMOKED DUCK BREASTS OOLONG-BRINED TURKEY KEEMUN-SMOKED QUAIL FILET MIGNON with CEYLON TEA BÉARNAISE TEXAS CHILI—NILGIRI-STYLE LAPSANG SOUCHONG-BRAISED SHORT RIBS of BEEF TEA-RUBBED SHORT RIBS with SMOKY BARBECUE SAUCE STEAK au POIVRE et THÉ PRIME RACK of LAMB with EARL GREY TEA JUS LAPSANG SOUCHONG LEG of LAMB TWO WAYS SLOW-COOKED CHINESE PORK SHOULDER PORK CHOPS with CABBAGE and DARJEELING ORANGE SPICE TEA-ROASTED PORK TENDERLOIN with MANGO-PEACH SALSA SPICED CEYLON-BRINED PORK LOIN

Tea-Rub Roasting Mustard-Rub Roasting Smoking

TEA-BRINED PORK CHOPS with WHOLE GRILLED ONIONS

Grilling Grill-Smoking

PAN-SEARED OOLONG PORK with ROOT VEGETABLES AND GREENS EARL GREY TRUFFLES ROSY GREEN TEA TRUFFLES MILK CHOCOLATE KEEMUN TRUFFLES TEA TOFFEE with TEA-SMOKED SALT DARJEELING TEA BARK EARL GREY ZEBRA COOKIES WHITE PEONY FINANCIERS ANISE LYCHEE BI SCOT-TEA CHAI CHOCOLATE WAFERS HONEY JASMINE WAFERS ASSAM SHORTBREAD DIAMONDS CRANBERRY-KEEMUN SHORTBREAD MATCHA “TEA LEAVES” GLAZED HOLIDAY SHORTBREADS GREEN TEA LIME TUILES with VINEGARED STRAWBERRIES CEYLON-PEPPER BISCUITS BREAKFAST TEA SCONES SMOKY ALMOND PEACHES-AND-CREAM SHORTCAKES WALNUTMEG TEACAKE BLACK TEA CUPCAKES with LEMON BUTTERCREAM APPLE CEYLON TEA CAKE FLOURLESS KEEMUN-CHERRY CHOCOLATE TORTE EARL GREY CHOCOLATE CAKE EARL GREY CREAM TEA CAKE GREEN TEA TIRAMISÙ EARL GREY CRÈME BRÛLÉE JASMINE FRESH FRUIT TART CEYLON BROWN SUGAR TART CEYLON TEA TART CRUST JASMINE TEA PHIRNI with DICED MANGOES FRUITS in TEA SYRUP TEA-SPICED CHANTILLY CREAM DULCE DE LECHE TEA ICE CREAM CHAI ICE CREAM with HIBISCUS ALMOND BRITTLE ASIAN-SPICED TEA, HONEY, and PINK PEPPERCORN ICE CREAM MANGO-PEACH OOLONG GRANITA RHUBARB JASMINE TEA SORBET MASALA CHAI CONCENTRATE MASALA-STYLE CHAI BASIC SIMPLE SYRUP

GINGER-OOLONG SIMPLE SYRUP GREEN TEA SIMPLE SYRUP BLACK TEA SIMPLE SYRUP RASPBERRY TEA SIMPLE SYRUP KEEMUN-SPICED PLUM SIMPLE SYRUP EARL GREY SIMPLE SYRUP MATCHA GREEN TEA SIMPLE SYRUP VANILLA-CLOVE SIMPLE SYRUP BASIC ICED TEA CHAI ICED TEA LEMONADE ICED TEA ICED TEA FLOAT

PARK PLAZA BLACKBERRY ICED TEA-ZER PEACHY GREEN TEA CREAM

KEEMUN BLACKBERRY TEA CREAM APRICOT-OOLONG TEA CREAM BLUEBERRY-BANANA SMOOTHIE TROPICAL CHAI BREEZE RED GRAPE and BLACK TEA LASSI GREEN TEA VODKA STRAWBERRY BASIL MAR-TEA-NI GREEN-and-WHITE VODKA RASPBERRY FLIR-TEA-NI KEEMUN-CLOVE VODKA FRENCH MAR-TEA-NI KEEMUN CREAM GREEN TEA and PEAR VODKA LAVENDER PEAR MAR-TEA-NI GREEN TEA and CITRUS VODKA GREEN TEA MARTINI BLACK TEA-GINGER VODKA SPICED APPLE-TEA-NI OOLONG VODKA PEACH-OOLONG SAN-TEA-NI

WHITEPORT with GREEN TEA and FLOWERS

WHITE PORT with BLACK TEA, GINGER, and LYCHEE WHITE PORT with BLACK TEA, ROSE, and LAVENDER

JASMINE TEA and BRANDIED FRUIT SANGRIA DARJEELING and PEAR SANGRIA GREEN TEA-COCONUT RUM PLAZA CITRUS TEA-ZER TEA-INFUSED BRANDY PARK PLAZA TEA-NOG CHAI MARTINI GENEVRIER VERTE APRICOT-OOLONG CHAMPAGNE COCKTAIL TROPICAL CHAI RUM BREEZE EARL GREY GIN EARL GREY MAR-TEA-NI ELDER EARL THE EARL of HUM VANILLA GREEN-TEA-NI UPCOUNTRY COMRADE RED CHILE and HONEYED GINGER TEA COCKTAIL THE WHITE ROSE Cooking Supplies Sources for Tea Fresh Tea Leaves Tea Accessories Learning about Tea

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