I'm so excited to share my latest fascination - cooking with tea!
There are a number of ways that you can do this, but today I'm going to show you how to make tea-infused butter. The tea butter can be used in a recipe in place of normal butter. It adds incredible flavor. More on that to come!
(This is a technique that I learned from Robert Wemischner and Diana Rosen's book Cooking with Tea. Their photographer, Susan Bourgoin, captured some of the most beautiful product images that I've seen in a long time! I highly recommend that you pick up a hardcover copy if you can. It makes a great coffee table book.)
First, you need to determine how much butter and tea to use.
For a recipe requiring 1/2 cup of butter, use one stick + 1 tablespoon. The extra tablespoon accounts for the butter that will be stuck to the tea leaves.
For each tablespoon of butter use 1-2 grams of loose leaf tea. Depending on what recipe you'll be using the tea butter for, you can determine if you want the flavor to be stronger or weaker.
Melt the butter over low heat. Once it is completely melted, add the tea and stir until everything is coated. Continue heating on low for 5 minutes. Remove from heat let sit for another 5 minutes to fully infuse the flavor.
Use a mesh strainer to separate the butter into a bowl. Lightly press the leaves with a wooden spoon to get as much butter out as possible.
Cover and refrigerate butter to return to solid state. At this point, the tea butter can be used in the recipe of your choice.