It was discovered 5,000 years ago in China and has been a part of our diet ever since. While many of us drink it, tea can also be used in recipes—who’d have thought? Tea comes in a myriad of flavors, depending on the soil, climate, altitude and rain factors of the area in which it was grown.

“Each tea is individual and should be tasted first to find its predominant characteristic–is it sharp, soft, citrus, earthy or smoky?” says tea expert, Rosen “Then it can be matched with a recipe.” She suggests using intense teas when preparing intense-flavored dishes, and pairing delicate teas with delicate foods.

“Sweet, grassy, green teas are wonderful in salads or with briny shrimp or egg dishes; black tea is great with meat or poultry, and it’s delicious in fruit compotes, where it cuts the sweetness,” she says. “Fruity teas are good for ice cream or egg sauces.”

When cooking with tea, Rosen suggests experimenting with the flavors and using good quality tea. She cautions novice tea-cookers to take care not to cook the tea for too long and to go easy with the amounts used. And not to worry–cooking with tea is safe for the kids. With these delicious tea-infused recipes, soon the brew will have a permanent home in your spice rack. Heat up the kettle and start cooking!

Tea Tips: Here are the easiest ways to incorporate tea into your regular cooking routine.

Place a tea bag in warm oil or butter for a few minutes to add flavor. Stir gently, cool and refrigerate. Flavored oils can be served in salad dressings or drizzled over soups. Tea-infused butter is a hit on pancakes and in pastry recipes.

Use brewed tea instead of water when cooking rice or pasta.

Infuse stocks for soups or sauces by placing a tea bag in the pot.

Sprinkle tea on any food to season before cooking.

Perfect Pairings: Chas Kroll, executive director of the American Tea Masters Association, offers these suggestions when choosing tea to go with a particular food. Whether you’re sipping a brew or infusing the whole dish, these food-and-tea pairings are culinary matches made in heaven.

FOOD: Continental breakfast, rolls, toast, fruit, cereal
TEA: Assam, Ceylon, Darjeeling, Dooars, Indonesian, Kenya, Nilgiri, Terai, Travancore

FOOD: Eggs, meats, fried foods
TEA: Assam, African blends, Ceylon, Kenya, Lapsang Souchong, Tarry Souchong

FOOD: Light meals, tea sandwiches
TEA: Assam, Ceylon, Darjeeling, Green, Oolongs, Lapsang Souchong, Yunnan

FOOD: Spicy foods
TEA: Ceylon, Darjeeling, green teas, Keemun, Jasmine, Lapsang Souchong

FOOD: Strong cheeses
TEA: Earl Grey, green teas, Lapsang Souchong

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