Late Summer Tea-infused Recipes: A Culinary Adventure

Below are three delightful tea-infused recipes that capture the essence of late summer.

Picture of a cookbook and teapot
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Late summer is a perfect time to savor the warm days and relax into the lingering flavors of the season. One way to embrace this brief and beautiful period is through the art of cooking with tea. Tea-infused recipes not only add a unique twist to traditional dishes but also allow you to explore the rich and diverse world of tea flavors.

Green Tea-Infused Cucumber Salad

Ingredients:

  • 2 teaspoons loose green tea
  • 2 large cucumbers, thinly sliced
  • 1 red onion, thinly sliced
  • 3 tablespoons rice vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions:

  1. Brew the loose green tea in 1 cup of hot water for 3-4 minutes. Strain and allow to cool.
  2. In a large bowl, combine the cucumbers and red onion.
  3. In a small bowl, whisk together the cooled green tea, rice vinegar, honey, salt, and pepper.
  4. Pour the dressing over the cucumber mixture and toss to coat.
  5. Chill for at least 1 hour before serving.

2. Earl Grey-Infused Grilled Chicken

Ingredients:

  • 4 teaspoons loose Earl Grey tea
  • 4 boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. Brew the loose Earl Grey tea in 1 cup of hot water for 4-5 minutes. Strain and allow to cool.
  2. In a bowl, combine the cooled tea, garlic, olive oil, lemon juice, salt, and pepper.
  3. Place the chicken breasts in a dish and pour the marinade over them. Marinate for at least 2 hours.
  4. Preheat a grill and cook the chicken for 6-7 minutes per side or until cooked through.

3. Chai Spiced Fruit Compote

Ingredients:

  • 2 teaspoons loose Chai tea
  • 4 cups mixed late summer fruits (e.g., peaches, plums, berries)
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Brew the loose Chai tea in 1 cup of hot water for 5-6 minutes. Strain and allow to cool.
  2. In a saucepan, combine the fruits, brown sugar, vanilla extract, and cooled Chai tea.
  3. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the fruits are soft and the flavors melded.
  4. Serve warm over ice cream or as a standalone dessert.