patoowardfan
Active member
I was experimenting the other day, and I had this crazy idea to steep green tea directly into a chicken broth while cooking a soup. I mean, teas have a lot of savory, earthy notes, right? Has anyone ever tried this kind of fusion before, or do you think it would be too overpowering? I haven’t dared to try it again, but I’m curious if there are any food adventurers out there who might have dabbled with tea in their soups or broths. Thoughts?