tea rice recipe?

Question

Bought about 200 Lipton teabags and want to incorporate it in other foods around the house, and rice seems like a good Candidate. Have anyone heard of such thing? Worth trying? Anything extra I can add to spice it up without overly expensive?

Any other recipe I can try to use tea with, that have to do with meat? No dessert suggestion, please!

Answer 1

Oven-Cooked Tea Rice
Yield: Serves 4

Ingredients:
2 cups water, boiling
1 tbsp. butter
8 Tea Bags
1 cup uncooked long grain rice
½ teaspoon salt

Instructions:
Combine boiling water andTea Bags togethe r. Let stand for 10 minutes.

In a 1-quart (1L) casserole bowl, combine tea and butter; stir until butter melts. Stir in rice and salt. Cover casserole bowl.

Bake in a preheated 350ºF (180ºC) oven for 30-35 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.

This recipe can be doubled for a crowd.

Answer 2

Try it....you'll like it :)

RICE TEA

2 T. rice
4 c. water

Put the rice in a small, cast-iron skillet and set over a med-low
flame. Stir the grains until they turn dark in spots and give out
a nice roasted aroma. Put the rice kernels into a small pot.
Add 4 cups boiling water. Simmer for 1 minute. Cover, and
turn off the heat. Let the tea steep for 3 minutes. Strain and
serve. (The Japanese do not strain the tea. They just leave
a few grains sitting quietly at the bottom of each bowl)

kwvegan vegan

Answer 3

Blends often begin as a regional or cultural preference toward a particular strength or style of tea, and as people travel to these areas, they too gain an appreciation for that unique style of tea -- hence the popularity of many classic blends.

East Frisian Blend:
East Frisia is a tiny German province, located along the North Sea near Holland, where tea is a grand tradition. The residents of East Frisia (Ostfriesen) have fully integrated tea into their daily lives. Here, strong black tea is highly valued. Hot tea is poured over a large crystal of sugar that has been placed at the bottom of the teacup; a sharp crackling sound fills the air as the sugar begins to fracture from the heat. The tea is then allowed to steep for no less than five full minutes. The drink is completed with a spoonful of heavy cream that is not stirred, but rather left to form a cloud in the center of the cup.

English Breakfast:
English Breakfast tea, while falling under no clear and universal definition, is generally blended to create a strong morning cup that goes nicely with the addition of milk. Some allege that "traditional" English Breakfast teas must contain Chinese Keemun, but there is little historical evidence to substantiate this claim; the English were enjoying hearty tea long before Keemun was introduced into the market.

Irish Breakfast:
Typically a blend of strong Assams, Irish Breakfast style tea is recognized for its full-bodied character and malty flavor. Only teas with the darkest hue and strongest flavor are chosen for blending this eye-opener. Today, Ireland is the largest per capita tea drinking country in the world!

Russian Caravan:
Through a caravan treaty with China, Russia gained exposure to a multitude of treasures from the Far East -- one of which was tea. These days of rugged trade are revived in contemporary Russian Caravan blends that attempt to recreate the high grade loose leaf tea which was imported only for Russia's wealthiest citizens. (The lower classes could afford only the more standard grade found in Chinese tea bricks.) Often, the inclusion of Lapsang Souchong in these style teas yields a gently smoky cup that is often enjoyed in the afternoon or early evening.


Scented, Spiced, and Flavored Teas

Like blends, scented teas can also begin as a regional or cultural preferences toward a particular flavor. The most popular scented teas are usually flavored with fruit, natural oils, or flowers, but as is evident with the popularity of Lapsang Souchong, any style of flavored tea may gain worldwide appreciation.

Earl Grey:
How Earl Grey tea originated is still somewhat of a mystery, and a number of different accounts attempt retell this famed tea's beginning. One version declares that the Earl was in China on a diplomatic mission when he was given the tea recipe as a gift from a grateful mandarin. In another version of the tale, he received the recipe after he left his post in the government. The quirk of history is that the Chinese have never produced nor consumed any style of tea scented with bergamot.
Whatever its historical origin, Earl Grey is perhaps one of the most well-known teas in the United States and Europe, and the citrus flavor of bergamot oil is surely unforgettable to anyone who has tasted it.

Jasmine:
Jasmine teas are celebrated throughout the world for their light, floral quality. Fresh green or pouchong tea base is dried with freshly picked jasmine flowers, which are occasionally left in the tea for visual appeal. After the scenting process, the leaves are then refired to remove any moisture imparted by the jasmine blossoms.
Chun Hao: Literally translated, "Spring hair or fur."
Yin Hao: Literally translated, "silver hair or fur."

Lapsang Souchong:
Lapsang Souchong is one of the most distinctive teas in the world. During production, large souchong grade leaves are placed over smoky pine fires until the strong scent permeates the tea. China and Taiwan are currently the only two countries in the world that produce this intensely flavored tea, which can be enjoyed at any time of day. Because it is naturally low in caffeine, Lapsang Souchong is a popular choice for an evening cup of tea.

Lychee Tea:
With a taste reminiscent of light citrus, Lychee tea is made from a black tea base and lychee fruit from southern Chinese evergreens. This unique fruit is popularly known in China as "Feizi Xiao" (Feizi's Smile) from the story of a Tang emperor who had lychee fruit imported daily to please his favorite concubine, Feizi.

Rose Tea:
The Chinese create rose tea by blending a standard grade of green or black tea with petals from the native Rosa odorata, or "tea rose." The result is a floral aroma with a refreshingly floral flavor. Like jasmine, the tea is dried with fresh petals which may or may not be left in the final product.


Japanese Green Teas

The different types of Japanese teas are best understood as variations on a continual theme -- quality green tea. This does not mean, however, that all Japanese green teas taste the same, as anyone comparing a cup of Genmaicha and Gyokuro could easily tell you. Within Japanese teas there is a wide array of choices available to the loose tea connoisseur.

Bancha:
Savored throughout the day, Bancha greens are the "everyday" teas of Japan. Because this tea is gathered in the last few pluckings of the year, old and new leaves are often mixed together. Because it is the lowest grade of Japanese green tea, Bancha is often used as the tea base for Genmaicha or scented with fruit flavoring to impart a unique fragrance and taste.

Genmai Cha:
Puffed rice is added to a Bancha or Sencha tea base to create Genmaicha. The result is a delightful, toasty tea with an equally interesting aroma.

Gyokuro:
Gyokuro (literally translated "Pearl dew") is the finest of all Japanese teas. The bushes are covered with straw or dark cloth shades three weeks before the first buds are expected to "flush." Sleek, dark green leaves are the unique result. This shading also creates a chemical change where flavanol levels are slightly reduced while caffeine content remains at a higher concentration. Pleasingly vegetal, Gyokuro offers a full green flavor with a slightly sweet finish.

Hojicha:
During the production of Hojicha, Bancha leaves are lightly roasted. The delicate, earthy liquor is characterized by a subtle nutty quality.

Kokeicha:
Kokeicha begins as a paste of Matcha and water which is then extruded through tiny holes to make long, spaghetti-like strings. This pale yellow tea is known for its vegetal quality.

Kukicha:
Made from twigs of Camellia Sinensis, Kukicha is a mild, earthy tea that is low in caffeine. The woody character is pleasingly subtle.

Matcha:
Used in Cha-no-yu, the Japanese tea ceremony, Matcha is a powdered form of the highly valued Gyokuro. Tencha leaves (the storage form between Gyokuro and Matcha) are mechanically ground into very fine particles. When infused, Matcha has a slightly bitter flavor that can be controlled by stirring the tea with a bamboo wisk to create more froth.

Sencha:
Sencha tea is well-known for its beautiful long, flat, green leaves that infuse to yield a pale green cup with a vegetal, grassy quality.
Ichiban-cha: Is a first flush Sencha.
Niban-cha: Is a second flush Sencha.

Tencha:
Gyokuro leaves are cut up into these smaller pieces for storage until they are needed for the Cha-no-yu ceremony. Then, they are ground into the fine powder known as Matcha.


Chinese Green Teas

As Chinese history is full of rich tales and legends, so too are the individual backgrounds of the country's exquisite teas. Different regions produce the unique styles which are well-known throughout the world, but perhaps their individual tales are not as familiar.

Chunmee:
A form of "eyebrow" tea whose name originated because the Chinese believed that the delicately shaped leaf resembled a lady's plucked eyebrow. Literally translated, Chunmee means "precious eyebrow." The twisted leaves yield a pleasing plum flavor.

Feng:
Literally translated, "point or peak" (as in a mountain).

Gunpowder:
Because the tightly rolled leaves preserve moisture and freshness, gunpowder greens were some of the first teas to be exported from China to Europe. The small pellets earned the gunpowder reference because they supposedly resembled ammunition. As the leaves infuse, the compact balls unfurl and yield a dark liquor that often has a slight smoky quality.

Temple of Heaven:
This premier style of gunpowder from the Zhejiang province has an aromatic cup with a sweet, grassy character. Temple of Heaven is more delicate than other gunpowder teas.

Gu Zhang Mao Jian:
Gu Zhang Mao Jian is a springtime tea that is harvested only once a year during a brief ten-day period. Grown in the Yellow Mountains of the Anhui province, these leaves are often flecked with silver tips. When infused, Gu Zhang Mao Jian yields a dark yellow liquor with a pleasingly smooth flavor.

Long Jing:
Long Jing (or Lung Ching) is perhaps one of China's best-loved green teas. Chinese legend retells the story of a drought that devastated the farming monks of the Dragon's Well (Long Jing) monastery around 250AD. One desperate monk prayed directly to the dragon, the king of water, and shortly thereafter, the dragon honored his prayers with much-needed rain. Today, all Long Jing teas are picked in the Zheijiang province near this famed well.
Tasters identify the quality of a Long Jing using four characteristics: se, xiang, wei, and xing (color, aroma, taste, and shape). The flat, smooth, uniform leaves infuse to a pale yellow flavor with a distinctively vegetal flavor.

Pan Long Yin Hao:
Grown in the Zheijiang province, Pan Long Yin Hao is a delightfully complex tea with subtle flavor notes. The vegetal yet sweet flavor is truly unique.

Pi Lo Chun:
Pi Lo Chun, or "Green Snail Spring," was traditionally called "Astounding Fragrance" for hundreds of years before a Manchu emperor renamed the tea in the 1700s. The original name is thought to refer to the legendary belief that the tea gained its wonderful aroma from the gardens of surrounding fruit trees. Pale yellow in the cup, Pi Lo Chun is arguably one of the most prized teas in China. The delicate, twisted leaves unfurl to yield a sweet aroma and liquor with a well-rounded body.

Shou Mei:
Another of the "eyebrow" teas, Shou Mei is literally translated as "longevity eyebrow" because the leaves seemed to resemble the wiry brows of wise, older men.

Yun Wu:
Literally translated, "clouds and mist."

Yu Hua:
Literally translated, "flower rains." Elegant, pointed leaves yield a clear tea with delicate flavor notes that are similar to those found in Pi Lo Chun.

Answer 4

WELL??