We all have our favorite hot drink. For some of us, it's coffee. For others, hot cider or hot chocolate. For still others, hot tea is our go-to. You might be wondering why in the world I am writing about hot drinks--a topic that might seem more appropriate in a post written in the colder, more wintry months--in May, as the weather warms and the summer approaches.
Well, recently, tea has begun to occupy a much broader range of culinary uses. It's not just a warm-me-up for cold, winter days anymore.
Bravo and Food Network's Elizabeth Falkner tauts tea as one of 2014's biggest food trends, citing first bold, new flavor creations such as lemongrass and pineapple, and second, the use of tea as an ingredient in various foods, as opposed to limiting it to its traditional role as a beverage ("Fusion teas to super seaweed"). For example, Peachy Seiden, a chef instructor from The International Culinary School at The Art Institute of Cincinnati-Ohio recommends using brewed green, white, oolong, or black tea in stews, soups, or sauces. "This adds another flavor dimension, along with protective antioxidants," Seiden says ("Healthy, tasty food"). In addition to adding beneficial antioxidants to your meal, adding tea as an ingredient also provides flavonoids.
Though white, green, and black tea all come from the same plant, in terms of how processed they are, white tea is the least processed, followed by green tea, followed by black tea. To learn a bit more about how tea is processed and the plants from which various teas (such as rooibos, red, etc.) come, visit this site.
Sources
"Fusion teas to super seaweed: Top food trends to watch in 2014." Richmond Times-Dispatch 16 February 2014: H6. Print
"Healthy, tasty food substitutions from culinary experts." Richmond Times-Dispatch 20 April 2014. H5. Print.
"Indulge in skin-loving winter foods." Richmond Times-Dispatch 9 February 2014: H5. Print.
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