Fresh tea leaves are a powerhouse of natural goodness and can be a smart ingredient in the chef’s wellness toolkit.
They are packed with antioxidants that help fight inflammation and support heart health. The presence of L-theanine adds a calm, focused energy without the jittery hit of caffeine, making it great for balance. These leaves also offer a gentle metabolic boost, aid digestion, and have natural antibacterial properties that support gut and oral health.
Used blanched or lightly sautéed, they add not just a mild earthy bitterness but also a nutritional edge to salads, broths, and even desserts. Just remember, they’re potent—use young, tender leaves in moderation to get the most out of their flavour and benefits.
Fresh tea leaves can easily be integrated into meals for bold flavour. Infuse them into rice water or broths to add depth to dishes or add them to stir-fried greens for enhanced flavour and nutrition. Use them in soups or rasam-style decoctions for earthy warmth. Incorporate into chutneys or pestos where their bitterness balances spicy elements.
Fresh tea leaves can also be blended into smoothies with amla and lemon juice for a health boost. Including them in your diet enriches it with antioxidants and phytonutrients and adds complex flavours and textures to meals.
Read the full story that first appeared in Seema Magazine’s July 2025 issue here:
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