So Long, Pumpkin Spice: Meet Fall's Most Surprising "Spice"

I first tried baking with tea when I noticed a jar of jasmine tea leaves sitting around, too fragrant to let languish in the cupboard. On a whim, I blitzed it into a fine powder with a spice grinder and folded it into an orange cake batter. Just a tiny amount transformed the flavor of the cake—the citrus was brightened by a gentle floral note, while the tea's tannins added a pleasant grip that balanced its sweetness. That small experiment opened up a whole new way for me to think about tea—not just as a drink, but as a baking spice.

Of course, using tea as seasoning isn't new. Chinese cooks have been smoking duck with tea leaves for centuries, and bakers have been playing with Earl Grey–flavored desserts long before I pulled out my spice grinder. Even in modern black tea–flavored desserts, though, the leaves are usually steeped to infuse flavor rather than treated like a dry spice—this felt like an opportunity that was ripe for experimentation. Matcha is proof of concept in plain sight—a powdered tea that's crossed from the teacup into cookies, tiramisu, and beyond worldwide. What's new here is simply shifting perspective: treating tea like any other spice in your pantry. Once you grind it fine, tea is concentrated, aromatic, and versatile: ready to season cakes, swirl into custards, or even rim a cocktail glass.

Why Tea Belongs on the Spice Rack

Tea works in baking and cooking for the same reasons it shines in the cup: It brings layered aromas, gentle astringency, and a broad spectrum of flavors. Here are the key qualities that make it such a natural seasoning:

Aroma: Tea is naturally fragrant. Jasmine carries floral notes, Earl Grey has bergamot's citrusy perfume, hojicha (roasted green tea) tastes toasty and nutty, and classic black tea brings earthiness and depth. Grinding tea concentrates those aromas so they disperse evenly into doughs, batters, and custards.

Tannins: These are the compounds that give black tea and red wine their mouth-puckering qualities. In desserts, tannins balance sweetness, adding structure and preventing rich flavors from becoming cloying.

Versatility: With hundreds of varieties, tea can echo flavors you already use in desserts (think robust hojicha in place of coffee, or nutty oolong instead of toasted nuts).

How to Use Tea in Everyday Recipes

Each tea offers something different, and once powdered, its flavors slot naturally into familiar recipes. Here are a few simple, flavorful ways to start:

• Use it to season citrus cake. Fold about 1/2 teaspoon of powdered jasmine tea into the batter. The result is bright citrus wrapped in a veil of floral perfume, with the tannins lending gentle backbone so the cake doesn't taste overly sweet.
• Stir it into your favorite baked oatmeal mix before baking. Stir a teaspoon of powdered English breakfast tea into the oats before baking. Its malty, roasted flavor gives the oatmeal a toasty depth.
• Infuse it in ice cream. Whisk powdered Earl Grey into a classic custard base. The black tea adds gentle tannins that cut through the richness, while bergamot lends a citrusy lift. The speckled flecks recall vanilla seeds, but the flavor is distinctly Earl Grey—elegant, fragrant, and just slightly floral.
• Use it to flavor butter cookies. Mix finely ground oolong into a classic shortbread or butter cookie dough. Its woody aroma adds warmth and complexity, like browned butter or toasted nuts—without overpowering the cookie's simplicity.
• Whisk it into pudding. Fold ground hojicha into a silky stovetop pudding. The tea's roasted flavor mimics coffee or caramel, making it a perfect match for cream and sugar. 
• Make tea-infused syrup. Simmer equal parts sugar and water, then stir in any variety of finely ground tea until dissolved. Strain well, and use the syrup to soak sponge cakes or to shake into cocktails. Be sure to grind the tea extra fine—any coarser, and the syrup will feel gritty instead of smooth.
• Make a cocktail rim. Grind the tea especially fine—almost to a dust—then mix with sugar for rimming glasses. Try jasmine sugar on a gin fizz or Earl Grey salt on a whiskey sour.

Beyond the Cup

Cooking with tea feels at once inventive and intuitive. Why leave tea to the teapot when it also belongs on the spice rack—ready to season, swirl, and surprise?