BBQ season tends to bring out the same staples every summer. Burgers, grilled vegetables, smoky marinades, cold drinks, and long evenings outside. But tea deserves a place at the table too. Not just beside the meal, but in the food itself.
Tea has a surprising amount of depth when used in cooking, especially on the grill. Smoky blends can add richness to marinades, floral teas can brighten sauces, and fruit-forward blends bring balance to heavier dishes without overpowering them.
One of the best examples is Lapsang Souchong. Known for its distinctive smoky character, it naturally complements grilled foods and open-flame cooking. Brewed strong and added to a marinade, it brings warmth and complexity that feels familiar to barbecue, while still adding something unexpected. It works especially well with mushrooms, tofu, chicken, or anything with a bit of char already built into the flavour profile.
The process itself is surprisingly simple. A strong brewed tea, a little acidity, herbs, spices, and something sweet is often all you need to build a marinade that feels layered and different from the usual BBQ flavours. That’s part of what makes it fun.
Tea introduces a slightly more creative side to grilling without making it feel complicated or overly serious. It’s still relaxed, still casual, just with a little more flavour and experimentation built in - and experimentation is half the fun when cooking. Summer meals are more memorable when there’s something unexpected involved.
The best outdoor dinners usually aren’t the perfectly planned ones anyway. They’re the evenings that stretch longer than expected, where people linger outside, another drink gets poured, and nobody’s in a rush to leave the table. Just laughter, good stories, and the best company. Good food helps create that atmosphere. Good tea does too.
