Tea cuisine has as long history as tea itself. Oriental region countries such as China and Japan prepare food with tea leaves. In China, eat tea leaves is one of the three ways people consume tea products. Tea is considered one of the spices for cooking and medicinal cooking.
Chinese Tea Leaf Egg
Tea flavored eggs are prepared by cooking with soy sauce and aromous Tee GuanYin Oolong Tea and it presents a real touch of daily tea cuisine.
Cocktail Shrimp LoneKing
Cocktail Shrimp LoneKing, a summer blockbuster, is prepared using cocktail shrimp with freshly-harvested and roasted LoneKing green tea sauce, adding LoneKing's roasted texture and flavor to western-styled seafood.
Fresh green tea leaves and Japanese Sashimi can be combined to serve as elegant high end Japanese seafood cuisine.
In the western nations, tea has been introduced to cuisine as well. Tea cuisine expanded to include wafer thin crustless sandwiches, shrimp or fish pates, toasted breads with jams, and regional British pastries such as scones (Scottish) and crumpets (English). At this time two distinct forms of tea services evolved: "High" and "Low". "Low" Tea (served in the low part of the afternoon) was served in aristocratic homes of the wealthy and featured gourmet tidbits rather than solid meals. The emphasis was on presentation and conversation. "High" Tea or "Meat Tea" was the main or "High" meal of the day. It was the major meal of the middle and lower classes and consisted of mostly full dinner items such as roast beef, mashed potatoes, peas, and of course, tea.