Cooking with tea?! Who would have thought it? If this article seems just like the last one, that's because it basically is. When I started talking about the coffee cooking recipes, enthusiastic coffee and tea drinkers (and cooks) came to me with more and more recipes. Some of those people were the several Hubbard and Cravens staff members who visited the Chado Chef demonstration at the World Tea Expo in Las Vegas. (Chado is a Japanese phrase meaning "the way of tea.") Here are just a couple of the recipes from the demonstrations.

Remove shell from hard boiled eggs. Cut the eggs lengthwise and remove the yolks. Mash the yolks or force them through a sieve. Add the remaining ingredients and mix until it forms a smooth paste. Fill the empty egg white halves. Garnish the top of each egg with parsley, dill, paprika, or any other garnish of your creative choosing.

In a small bowl, whisk all ingredients except tea leaves. Blend thoroughly then add tea. Slice your favorite veggies into bite size sticks. Dip and enjoy!