International Tea Day 2026: 6 culinary uses of tea leaves apart from making tea

International Tea Day is celebrated every year on May 21 to recognize the cultural, economic, and social importance of tea across the world. According to reports, the United Nations officially recognized International Tea Day in 2019 after a proposal led by tea-producing nations and the first UN-recognized celebration took place in 2020. Let us accept that tea is not just a beverage but an emotion that connects people globally. From the milk tea of India to green tea of China, people connect everywhere with this humble beverage. While we all know that the tender leaves of tea can make a wide variety of beverages, did you know that these leaves can also play other roles in pleasing your taste buds via other dishes? Let us tell you about six other culinary uses of tea leaves apart from making tea.

This is one of the most common culinary practices followed in many households. Tea leaves are mostly added in the form of a potli along with whole spices while boiling chickpeas. In some places, tea leaves water is used to cook curries and even rajma, as it gives a nice dark hue to the curry which creates a pleasing contrast with pristine white steamed rice.

Yes, you read it right. Tea leaf salad is one of the signature dishes of Burmese cuisine and is traditionally known as Lahpet Thoke, where fermented tea leaves are tossed with roasted peanuts, fried beans, toasted sesame seeds, and fried garlic to make an interesting appetizer.

These days tea leaves are also being used to add aroma and flavour to desserts. For instance, matcha, a powdered form of green tea, is especially popular in cakes, cookies, brownies, cheesecakes, and ice creams. It offers an earthy and mildly bitter flavor that balances sweetness beautifully. In many places black tea is infused with milk and cream to make custards, pudding and even mousse.

Use of tea leaves is not just limited to salads, these days the tender and aromatic leaves are also being used to infuse rice, noodles, or grains. The most popular variants used for this purpose are jasmine and green tea. They are mostly used in Asian cuisine, which not only adds depth but also uniqueness to the final preparation.

According to experts, brewed teas also work well in making marinades, sauces and glazes. Chefs often combine tea with herbs, garlic and soy sauce along with honey to create flavorful dressings and marinades for vegetables, tofu, seafood, or meats.

Tea leaves are also used in soups and broths. According to experts, in certain Asian recipes, tea-infused broths are used to make soup, noodles and even one-pot meals. The notes of tea complement leafy greens and mushrooms the most.