Infused with Tea: Brewing a Steamy Love Story

Enjoying a hot cup of tea is a cherished daily ritual in many cultures, offering both comfort and incredible health benefits. In the UK, for instance, the 4 p.m. cuppa is practically sacred—and for good reason! Black tea is packed with powerful antioxidants like catechins, flavonoids, theaflavins, and magnesium, which support heart health by lowering cholesterol and triglycerides, reducing the risk of heart disease and stroke. These compounds also help protect against certain cancers, promote dental health, and enhance weight loss by boosting metabolism. Additionally, black tea improves circulation, strengthens blood vessels, lowers blood pressure, and keeps arteries healthy while reducing the risk of blood clots. And let’s not forget the caffeine—it provides a natural energy boost and sharpens focus.

In Japan, tea culture takes a different form. The Japanese tea ceremony, or The Way of Tea, is a ritual that dates back over a thousand years and centers around powdered green tea (matcha). Green tea is more commonly consumed in Japan than black tea, and that’s not a bad thing! While it contains slightly less caffeine, it still delivers all the antioxidant power of black tea—plus some unique benefits of its own. Because green tea isn’t fermented like black tea, it retains even more of its natural properties, helping to shield against environmental toxins while providing the same heart-protective and metabolism-boosting effects.

Whether you prefer a bold black tea or a vibrant green matcha, every sip offers a moment of relaxation and a step toward better health. I enjoy taking it even further by incorporating tea into cooking in creative ways—using matcha in baked goods, steeping black tea into marinades, and even infusing desserts with delicate tea flavors. I love cooking with tea!

In my cookbook, Age GRACEfully Cookbook: The Power of Foodtrients® to Promote Health and Well-being for a Joyful and Sustainable Life, you’ll find my favorite tea infused recipes.  Try my recipe for Gingerroot Black Tea Gingerroot is a powerhouse ingredient, offering anti-inflammatory benefits that can help ease arthritis and allergy symptoms.

One way to incorporate green tea into everyday meals—is by boiling soba or udon noodles in green tea instead of plain water. This allows the noodles to soak up all those powerful antioxidants while maintaining a mild flavor. I then use them just as I normally would—like in my Green Tea Noodles with Edamame recipe. It’s an easy and delicious way to infuse more FoodTrients into your diet!

I’m not the only person who likes cooking with tea. Eric R. Braverman, M.D., (www.pathmed.com) author of Younger You Diet, extols green and black tea for their brain-boosting power. In his latest book, Younger (Thinner) You Diet, Dr. Braverman recommends drinking tea with every meal. He says, “Black and green teas are metabolic enhancers that can help you burn calories and body fat.” He loves that tea has absolutely no calories “and can stimulate digestion, cleanse the body, reduce inflammation, lower cholesterol, and give you lots of energy.” He adds, “Green tea may also reduce the absorption of dietary fats by approximately 40% by blocking the production of digestive enzymes that facilitate the absorption of dietary fats. It can also help reduce fat by inhibiting the effects of insulin so that sugars are sent directly to the muscles for instant use, instead of being stored as body fat.”

Dr. Braverman’s book includes a recipe for Jasmine Tea-Infused Brown Rice with Sweet Peas and Duck. He gave me permission to give this recipe to you, my FoodTrients readers.

Jasmine Tea-Infused Brown Rice with Sweet Peas and Duck

This Younger (Thinner) You meal supports all of your brain chemistry. The duck is a precursor to both dopamine and serotonin. Brown rice and peas are high in glutamine, which is necessary to create GABA. Serotonin is enhanced with basil. To top it off, this delicious meal is cooked with nutrient-rich tea.

Serves 8 –  400 calories per serving

2 quarts low-sodium chicken broth
¼ cup brewed jasmine tea
¼ cup safflower oil
1 large onion, finely chopped
2 cloves garlic, minced
1 pound duck breast, cut into thin strips
2 cups brown rice
2 cups sweet peas
1 teaspoon oregano
1 teaspoon coriander
2 tablespoons fresh basil, cut into thin strips

Procedure: 

1. Combine the chicken broth and tea in a large pot and heat until boiling.
2. In a skillet, heat the oil and sauté the onion and garlic until the onion starts to turn golden. Add duck breast and sauté until firm. Set aside.
3. Add the rice to the chicken-tea broth and reduce heat. Cover and simmer until liquid is completely absorbed, about 45 minutes.
4. Stir in the peas, oregano, coriander, and basil and mix until combined well. Divide into four portions and top with duck breast.

Here are more FoodTrients infused tea recipes:

Chinese Tea-Infused Rice with Duck Breast

Honey Lemongrass Tea

I hope this inspires you to drink and eat more tea!