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I will admit that cooking for me personally can be a challenge. I'm more likely to blow something up, set something on fire, or burn whatever I'm trying to bake to a crisp than I am to actually produce something edible. However, something I've been dying to try involves our favorite thing on this website: tea. Baking with tea can be a challenge, especially if you're inept when it comes to cooking like me. However, the finished product could yield a delicious, tea infused treat with a vibrant flavor and a lovely taste. 

One of my favorite blogs, Cupcake Project, luckily has posted a guide to getting the right flavor and the right intensity in your tea dessert. 

What you'll need to make Tea Infused Butter: 

• unsalted butter. Make sure to use a bit more butter than the recipe for whatever you're baking suggests because the butter will stick to the tea leaves. 
• About 1 1/2 teaspoons of strong, loose tea 

How to make it all happen:

1. In a small saucepan, melt the butter into liquid

2. Add the tea leaves

3. Heat the mixture for 5 minutes on low heat

4. Remove the pan from the heat and let it stand for 5 minutes so that the butter is colored by the tea leaves                                                                                                                                             

5. Pour the mixture through a sieve while pressing on the tea leaves. Throw the leaves away.

6. Let the mixture come to room temperature and then use it like regular butter in what you're baking. 

Now you know the secret! Check out some of California Tea House's loose leaf teas, including oolong and herbal teas, and get baking! 

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