I love tea. Since I was little I have been quite the tea enthusiast, enjoying afternoon tea, trying teas all over the world during my travels, and learning about it’s medicinal purposes. Understandably, it was only a matter of time before I started infusing tea into my cooking and making.
There are many flavors and many ways in which you can infuse tea into your cooking. One of the best ways to infuse tea, especially in baking, is by melting the butter and seeping the tea in the warm unsalted butter for 20-30 minutes then letting the butter return to the temperature which is stated in the recipe. (For baking that usually means room temperature.) If the recipe calls for milk you may also warm the milk and seep the tea in the milk and let it cool but from my experience and understanding butter is the best route.