How to make a sauce based on tea I have some pu-erh tea, and I love the smokiness of it. I was thinking about trying to incorporate it into a dish somehow. Specifically, I was thinking about using something like pacific cod. Then I could potentially create a sauce or a rub for it. 

Any suggestions for how to incorporate the tea into a dish without losing it's smoky flavor?
Interesting question. My first thought would be to try just poaching the fish in the tea. That should transfer more of the flavour than, say, steaming it. Google finds this recipe where they use an unnamed green tea.