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Barbecuing with a Twist of Tea

Posted by Teatulia on

We’re near the middle of barbecue season, and enjoying every minute of it! Nothing quite compares to the combination of good food, drinks, atmosphere and company that a barbeque brings.

At a good barbeque you’ll probably find grass-fed steaks, fresh corn from the farmers market, local craft beer and tasty desserts passed down from family recipes.

It’s difficult to beat the standard classics, but the barbeque has become a popular testing ground for culinary creativity and some delectable new takes on American classics have been crafted as a result. To help you mix things up, we put together a handful of savory new barbeque recipes sure to impress that feature our favorite ingredient – tea!

Appetizer: Tea Deviled Eggs

(Recipe by Top Chef host, Padma)

Hard-boil the eggs in using your usual technique.

1.Steep strong Teatulia black tea and add star anise and soy sauce to taste.

2.Carefully roll the eggs on the counter, gently cracking them all over, but keeping the shells on.

3.Place the eggs in the tea mixture and refrigerate overnight.

4.Gently peel the eggs to reveal a spectacular cracked marble appearance.

5.Slice the eggs in half lengthwise and put the yolks in a bowl. Mash them with other ingredients to your liking and refill the halved whites for a more elegant deviled egg.

Main Course: Tea-Smoked Pork Tenderloin

(Recipe by Justin Brunson from Masterpiece Deli)

1 gallon water
1 cup brown sugar
1 cup kosher salt
1 Tbs mustard seed
1 Tbs black peppercorns
1 Tbs coriander seed
4 bays leaves
1 cup black tea

Mix all ingredients into a pot bring to boil strain and cool. Add 6 pork tenderloins and brine for 8 hrs remove pork from brine and let air dry for 12 hours on a rack inside the refrigerator. This will allow for the smoke to stick to the pork.

Tea Smoking

1 cup black tea
.5 cup white sugar
.5 cup kosher salt

Mix ingredients in bowl, then make a packet with two layers of tin foil. Put smoking mixture into the tin foil packet and poke holes in top of packet. Use the packet on your charcoal grill or put it directly on top of your heating element of you smoker. Do not try this in an inside oven!

Dessert: Watermelon & Basil Skewers

(Recipe by Tea Magazine)

Recipes & Text by Alexis Siemons

Makes 8 skewers

2 tablespoons Assam black tea
1 cup water
1 cup sugar
6 cups watermelon, cut into 1-inch cubes
1 cup basil leaves, torn into 1-inch pieces

Special tool:
8 skewers

Bring water to a boil and brew the Teatulia black tea for 5 minutes. Strain out the tea leaves and add the brewed tea to a small pot on the stove. Bring the tea to a rolling boil and stir in sugar until it has dissolved, approximately 2 minutes. Let cool completely and store in an airtight container in the refrigerator for up to one week.

On 8 skewers, alternate the watermelon cubes and basil leaves. When ready to serve, spoon Assam black tea simple syrup over each skewer.

To Drink: White Tea Punch

(Recipe by Anika Zappe from Linger)

8 oz strong Teatulia white tea
6 oz Lemon Juice
4 oz simple syrup
4 oz Leopold's peach liqueur
6 oz St Germain liqueur
8 oz Boca Loca Cachaca
12 oz Cava (or another dry sparkling wine)
5 dashes of angostura bitters
Combine all ingredients in a punch bowl with a large ice block. Serve in punch cups.

As Seen In

Forbes CNN Money Newsweek Specialty Food Association Fresh Cup Magazine Westword 5280 The Denver Magazine