It’s time to think outside the cup. Marinating fish, chicken or even tofu in a brine laced with tea helps lock in moisture and adds a subtle sweet flavour dimension to your best dishes. Here are 10 hot new ways to eat your tea.


1. Sunny Anderson’s Fried Sweet Tea Chicken
This recipe calls for a sweet tea brine — but would be equally delicious in a pre-cook bath of ready-made lemon tea — before getting dredged in a classic fried chicken coating of cornstarch, cayenne and black pepper.

2. Christine Cushing’s Tea Smoked Salmon
Classic Chinese flavours like soy sauce, ginger and star anise are bursting from this black tea salmon recipe. Swap in unsweetened tea and you’ll be one step closer to tucking in to this luscious fish dish.

3. Tea-Soaked Chicken Breasts
Lean chicken breasts stay moist and full of flavour on the grill thanks to a pre-cook soak in black tea.

4. Crispy Baked Sweet Tea Pork Chops
Using a riff on a fried chicken recipe, these baked pork chops get the same sweet tea treatment that keeps them moist on the inside while still getting that great crunchy exterior.

5. Sweet Tea Oven-Fried Chicken Sliders
Slider-sized chicken breasts get the royal treatment with a sweet tea and corn flake crust.

6. Tea-Marinated Salmon
A mouth-watering combination of smoky chipotles and chili powder are blended with jasmine tea for a unique marinade that will make your cedar plank salmon sing.

7. Sweet Tea Brined Pork Tenderloin
The secret to keeping your pork tenderloin unbelievably tender is to first steep it in a brine of sweet tea. Try steeping it in berry-flavoured tea for a fruity punch.

8. Black Tea and Soy Marinated Tofu
This black tea-soaked tofu recipe is equally delicious in a wrap or as a protein power punch on top of a salad.

9. Tea Smoked Chicken Wings
Smoking wings with tea adds tons of flavour without tacking on extra calories or fat and gives them a shiny, lacquer-like finish. But a quick brine in unsweetened tea will add a similar flavour that’s subtle.

10. Tea Brined Gravlax
This refrigerator gravlax gets a smoky infusion of lapsang souchong tea leaves and takes only 48 hours to cure.