Cooking with Tea

Photos by Jessie Ann Jey

Cooking with tea is as old as the history of tea itself. The ancient Chinese used tea in cooking as a way to enhance flavors – from braising with tea liquid to using the leaves as a coating or seasoning.

Come to the Hutong’s exclusive Cooking with Tea class and learn a side of tea that you never imagined possible!  Join resident chef Joel as he combines his expertise with Chinese teas and the Hutong’s wonderfully diverse kitchen to produce Chinese food that inspires, yet can be replicated in your home. Here you will begin with brief discussion on the tea leaves alone and gradually bridge them with the dishes that will be cooked, drawing out all the flavours that these wonderful leaves can contribute to everyday cooking.

Click here for Joel’s Rougui Tea Braised Chicken Wings recipe.

Visit our calendar for class times and to sign up.

Cost: RMB 280, 220 for members

See Maggie from Beijing Radio’s video of the class in action: