More Tea And Cuisine

I've written about the tea/cuisine link often enough here at TGS that the site has an entire category devoted to the topic. Here are a few more resources for those of you who might want to try cooking with tea or who just have an interest in the subject.

From Malaysia's New Straits Times Online, here's an article called Waiter, There's Tea In My Soup. It's all about the Purple Cane Tea Restaurant, in Kuala Lumpur, where you can feast on such delights as Lotus Root Chicken Tea Soup and Aromatic Crispy Duck and Steamed Sliced Fish with Minced Pickled Vegetable in Tea Sauce.

The Boston Globe recently wrote about tea cuisine in an article that features recipes for Green Tea and Lemon Grass Filet Mignon, Chinese Tea Eggs and Earl Grey And Prune Applesauce. The latter delicacy doesn't sound terribly appealing to me but your mileage may vary.

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