You can give your cookies, pastries, and cakes a unique flavour and a touch of elegance by baking with tea. Here is how you can bake with Uzuma tea!
For centuries, tea time has been synonymous with enjoying a cup of tea together with delicious pastries, cookies, and other fancy baked goods. On the other hand, using tea for baking itself isn’t too common, and has only recently become popular. When you bake with Uzuma tea, you give your baked goods a very unique note with a touch of elegance. Find out how you can bake with Uzuma tea!
One of the best things about baking with tea is that there are so many different flavours available. You can find delicately sweet or floral tea varieties, teas with subtle spiciness, or teas that have a bold, smoky profile for endless exciting flavour combinations. You can use Uzuma Meraki tea—which is made with black tea—for a more bold flavour. Or, you can opt for Uzuma Mangata tea—made with green tea—for a fresh green taste.
You can incorporate all those wonderful flavours into your baking in various ways. You can use tea just like a fancy spice or use more elaborate methods to infuse tea into your dishes. Although there are many different ways you can bake with tea, here are the methods that we found work best.
You can use Uzuma tea like a spice. Grind the tea leaves and add them right to your dough, batter, or frosting. But know that this method of adding tea can change the texture of your dish, so it may not be suitable for every recipe. For adding your tea this way, it is best to grind it very finely since not everyone likes tea bits in their cake. This method works well for frostings and cookies.
To give butter the flavour of your tea, steep the tea in melted, unsalted butter for 4–5 minutes. Strain the butter. For best results, use the Uzuma Tea Infuser for steeping. What we like about this method is that you can harness all the tea flavour, without getting any of the tea leaves in your baked goods (or stuck in your teeth). You can also use this method for large-leaved teas to infuse maximum flavour. When you infuse butter with tea, this isn’t just great for baking; you can also use your tea-infused butter for sandwiches or enjoy it by itself on a slice of bread.
You can steep your tea in a liquid such as milk or water, depending on the recipe. Steep your tea in warm water or milk for 5 minutes with the Uzuma Tea Infuser. You can also cold-steep your liquids overnight. This method is useful for those recipes that don’t use butter, and it works especially well for frosting. As an added bonus, tea-flavoured cream goes perfectly with your cup of tea!
Here are some easy tea-baking recipes that you can try out with our Uzuma Meraki and Uzuma Mangata teas. Check out delicious tea-flavoured banana bread, fancy Uzuma Mangata tea cookies, and our vegan dark chocolate Meraki truffles!
A recipe for a nice, soft, and moist banana bread with the unique flavour note from Uzuma Meraki tea.
Makes 1 large loaf of bread
½ cup or 1 stick unsalted butter, softened
1 cup white sugar
2 large eggs
3 large, very ripe bananas
¼ cup milk
4–6g Uzuma Meraki tea
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
½ tsp salt
Uzuma Tea Infuser
1. Preheat your oven to 175°C. Take a loaf pan and butter it. Line the loaf pan with baking parchment and have the parchment overhang 5–7cm on the long sides. Butter the parchment.
2. Use a bowl and sift in the flour, baking soda, and salt. Combine well.
3. Heat the milk to a simmer, then remove from heat. Fill the Uzuma Tea Infuser with 4–6g of Uzuma Meraki tea and steep for 5–6 minutes. Take out the tea infuser afterwards.
4. With a fork, mash the bananas in a mixing bowl to your desired texture. Mash them well to get a smooth bread or chunky for a bread with pieces of banana.
5. Use a stand mixer with a paddle attachment on medium-high and cream the butter with the sugar. Mix for 3 minutes, and as you mix, scrape down the sides 2–3 times. Add the eggs one at a time when the mixture gets nice and fluffy. Scrape the sides of the bowl again and beat once more until everything is well mixed. Add the milk and vanilla extract. Turn the mixer down to medium and add the mashed bananas.
6. Take the bowl from the mixer and using a spatula, fold the sifted flour, baking soda, and salt until just combined. Pour the batter into the loaf pan and smooth the top with the spatula. Put in the oven and bake for 65 minutes until the top is golden. To avoid uneven browning, rotate the bread halfway through the baking time.
7. Take the loaf out of the oven and allow it to cool in the pan for 10 minutes. Grip the overhanging pieces of the baking parchment and lift up and remove the loaf from the pan. Allow the banana bread to cool another 10 minutes before serving.
Fancy, soft, and crumbly cookies made with Uzuma Mangata tea gives these treats a delicious flavour and a light greenish tint.
Makes about 25–30 cookies
125g plain flour
¼ tsp table salt
½ cup (1 stick) unsalted butter (room temperature)
3–5g Uzuma Mangata tea
Spatula or spoon
Cling film or plastic wrap
1. In a small bowl, whisk together the flour and salt.
2. Use a kitchen mixer on medium speed and beat together butter, honey, and the Mangata tea until the mix is pale and fluffy (about 3–5 minutes). As you mix, scrape down the sides a few times with a spatula. Switch the mixer to low; use a spatula or a spoon and gradually add the flour mixture until just combined.
3. Place a large piece of cling film or plastic wrap on your kitchen counter or table. Place the dough mix onto the plastic wrap and shape into a log. Roll the dough in the wrap until it is about 3cm in diameter. Put the dough into your freezer for at least one hour until it is firm.
4. Preheat oven to 175°C. Line a baking sheet with baking paper.
5. Take the dough log out of the freezer. Unwrap and cut the log in 0.5cm thick slices. Place the cookie slices each about 2.5cm apart on the baking sheet. Bake for 13–15 minutes until the edges have a nice golden colour. Take the cookies from the oven and allow them to cool.
6. You can store the cookies in airtight containers for about 5 days.
Creamy, vegan, low-sugar paleo truffles (only 2g of sugar each) with an awesome flavour of chocolate, coconut, and Uzuma Meraki tea.
Makes about 30 truffles
340g quality dark chocolate
1 tbsp coconut oil
1½ cups coconut milk
4–7g of Uzuma Meraki tea
¼ tsp sea salt
1 pack fine cacao powder
Uzuma Tea Infuser
Spoon or melon baller
1. With a kitchen knife, chop the chocolate into shards by cutting diagonally. Place chocolate pieces into a bowl with the coconut oil.
2. Put coconut milk into a small saucepan on high heat and bring to a simmer. Fill the Uzuma Tea Infuser with Uzuma Meraki tea and place it in the bowl with the coconut milk. As soon as the mix is simmering, reduce heat to medium. Steep the tea for about 5–6 minutes until the coconut milk has a brown colour. Remove the tea infuser afterwards.
3. Pour the tea-infused milk over the chopped chocolate and coconut oil. Stir the mix until nice and creamy and all the chocolate has melted. Add the salt and stir once more.
4. Use cling wrap and cover the top of the chocolate to prevent a film from forming. Let the chocolate cool down to room temperature. Place the cooled chocolate mix into the refrigerator for two hours or into the freezer for 30–60 minutes.
5. Take the chocolate out of the fridge and allow it to get to room temperature for some minutes. With a spoon or a melon baller, scoop out little chocolate balls. Use your hands to shape the truffle balls evenly. Dust them with cacao powder. Form about 30 truffle balls until you’re out of chocolate.
6. You can store the Meraki truffles in the refrigerator for up to 1 week.