Think outside the teacup and treat these aromatic leaves like spices to bring new worlds of flavor to your cooking. For many years, I mainly enjoyed tea as a mug of Irish breakfast in the morning or a tall glass of iced tea on hot afternoons. I had cooked with it a little bit, but I hadn’t begun to realize its full potential until I met the late John Harney, a master tea blender and founder of Harney & Sons Fine Teas. As he taught me about the many varieties, I felt like I was discovering a new spice cabinet. I learned how teas can impart subtle smoky, floral, grassy, or even spicy notes, and how to cook with them in different ways, which I’ll share with you here. Then, like me, the next time you try a new tea, you’ll be thinking not just about how it tastes as a drink but also what you’re going to cook with it…