Methods of Baking with Tea

A recent trend in the tea community has been using select teas for baking. We have curated a few of the methods best used for baking with tea below:

Method 1: Mix powdered tea directly into your ingredients

Teas like the Certified Green Matcha Tea Powder can have a grassy or bitter flavor if overused, so sweetened cream offsets any potential bitterness beautifully. When preparing the flour, cornstarch, egg yolk and milk mixture, add 1 to 2 teaspoons of matcha powder. The more you add, the stronger the flavor and color will be.

Method 2: Steep teabags in liquid ingredients

If you’re unable to find matcha or have some extra green tea lying around the pantry, steep 3 to 4 green tea bags in the milk, sugar, salt, and vanilla mixture as it comes to a simmer on the stove. Once the mixture has simmered for one to two minutes, dispose of the tea bags and proceed as normal with the yolk mixture.

Method 3: Mix ground tea leaves with dry ingredients

We want as fine a texture of the tea as possible, so a food processor is ideal. However, a mortar and pestle will work in a pinch.

Method 4: Infuse sugar ahead of time

To make your own tea-infused sugar, combine 1 tablespoon of your favorite loose tea, or 1 teabag, with one cup of sugar, be it granulated or confectioners. Store it in a canister or jar. Give it a stir or a shake every day to ensure the tea flavor is evenly distributed for at least one week. The longer the ingredients mingle, the stronger the results will be. Sift before using.

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