When we prepare tea the ceremonial way, a tea pitcher is a must. This pitcher is also known as ‘Gong Dao Bei’ (fairness cup). In modern times, this tool makes sure the tea flavor is distributed evenly among each served cup. What even long-time tea […]
Recent Tea Posts
The 18 types of Man Sheng teapots were designed by painter and seal engraver during the Qing Dynasty – Chen Hong Shou (1768-1830), and handcrafted by Yixing zisha (purple clay) craft master Yang Peng Nian. Chen Hong Shou styled himself as “Man Sheng”(曼生), hence the title “Man Sheng teapots”. Meeting Yang Peng Nian In the era […]
Summer is the best season to enjoy the freshness of green tea with the flavor of sweet and bitter grapefruit. And the good news is, everyone can do it. Here’s what you’ll need for two glasses of grapefruit iced green tea:
- 10 g of green tea
- 1 grapefruit (250 g)
- 1 tsp of sugar
- 1 tbsp of honey
- Boil 600 ml hot water and let it cool down for 2 minutes. Steep the green tea with hot water for 15 minutes, discard the leaves and let the tea to cool down.
- Wash and cut 2/3 of the grapefruit. Then remove the peel and keep the flesh.
- Put the green tea, the grapefruit flesh, white sugar and honey into the blender. Blend for 2 minutes.
- Put the mixed grapefruit tea into the ice tray and freeze for more than 4 hours.
- Cut 3 thin slices off the the remaining 1/3 of the grapefruit, and peel the rest of it for the flesh.
- Crush the frozen grapefruit tea ice cubes with a suitable blender. Put the grapefruit slices in a glass, pour the crushed ice into the the glass until it’s half full. Add in the remaining flesh in the glass, then fill the rest of the glass with the crushed ice.
- Enjoy this zingy and fresh drink, and don’t get a brain freeze!
Ever tried combining strawberry with cheese flavors? Well here’s the new trend from Asia: a strawberry iced tea with a creamy layer of cheese foam. Words can’t explain how fantastic it is, you’ve got to follow the steps below and try! Ingredients: Here’s what you’ll […]
One of the best things about summer is sipping a refreshing drink on a relaxing afternoon. It’s even better when the drink is tasty, healthy and homemade! Now we have 2 summer-ready tea recipes that guarantee to cool you down. Cold-Brewed White Tea Recipe White tea undergoes […]
Fried tea leaves? Oh yes, it exists! It is trendy to add tea into food these days, such as the dish tea-scented chicken we introduced recently.
Both brewed and fresh tea leaves can be used to make fried tea leaves. There are basically two ways of making it. One is to fry them directly, the other is to coat them in flour/cornstarch, or dip them in the batter and then fry, just like the way to make tempura.
The Taste of Fried Tea Leaves
How about the taste of fried tea leaves? It is simply amazing! Depends on the way and the degree of frying, the taste can be different, but a magnified tea fragrance and crunchiness guaranteed. The enjoyment doesn’t end after you finish eating – there’s an interesting aftertaste – similar as what you get when you are drinking tea. Unlike other fried food, the astringency in tea leaves “neutralizes” the greasiness which gives your palette a sense of balance.
The fried tea leaves can not only be eaten as a snack, but also can be added to some dishes to “elevate” their flavor, for example scrambled eggs, braised ribs, shrimps, etc.
Fried Tea Leaves Recipes
Are you already thinking about trying it out now? Let’s take a look at a couple of fried tea leaves recipes!
Fried Tea Leaves With Shrimps
- 8g of dry Tianguanyin tea leaves
- 300gof fresh shrimps
- 80mlolive oil
- 1 small piece of ginger, thinly sliced
- 3 garliccloves, finely chopped
- Soy sauce
- Brew all the tea leaves with boiling water for 5 minutes.
- Take out the tea leaves, place them on a paper towel to dry. Cut into small pieces.
- Heat the oil in thefrying pan with medium heat, gently place the tea leaves in the oil right after the heat is on.
- Fry the tea leaves until they start sizzling, remove them with a frying sieve and place on a paper towel-linedplate to absorb excess oil.
- Leave the oil in the pan, turn the heat from medium to high, then put in the shrimps. Make sure to dry excess water off the shrimpsbefore frying.
- Fry the shrimps until the shells are crispy and slightly apart from the meat.
- Place the shrimps on a paper towel-lined plate to absorb excess oil.
- Leave around 10 ml oil in the panwith medium heat, sauté the ginger and the garlic until fragrant.
- Put fried shrimps and tea leaves in the pan and quickly stir with the ginger and garlic, add soy sauce and salt to taste.
- Place the dish one a plate. For a more enticing flavour, try sprinkle some roasted white sesame seeds on top!
Fried Tea Leaves With Egg White And Cornstarch
- 15g of dry Huangshan Maofeng tea leaves
- 1 egg white
- 50g of cornstarch
- 45 ml olive oil
- Sugar/soy sauce/chilli sauce
- Brew all the tea leaves with hot water for 5 minutes.
- Take out the tea leaves, place them on a paper towel to dry.
- Place the wettish tea leaves in a bowl, put in the egg white. Mix well.
- Put in the cornstarch and mix well. Make sure all tea leaves are coated in cornstarch.
- Shake the excess cornstarch offthe tea leaves with hands.
- Put the oilin the pan on medium heat.
- Place the tea leaves in the pan to fry, turn the heat up slightly.
- When the tea leaves turn light golden, remove them with a frying sieve and place on a paper towel-lined plate to absorb excess oil.
- According to your own taste, choose sugar/soy sauce/chili sauce as the dipping sauce. Now it’s time to enjoy this crispy and fragrant snack!
Celebrate the wonderful summer with a refreshing glass of iced tea. Forget the sugar-loaded ice tea packs from the supermarket. Instead go for this highly nutritious and anti-oxidant rich jasmine tea recipe flavored with fresh peaches and natural agave syrup. Experience this amazing taste as […]
The PH level of tea is important for those who suffer from heartburn and acid refluxes. In such a cause it’s important to understand what affects the acidity level of tea. Tea like other foods and beverages have an acidity level. Unless your doctor told […]
You thought you know about champagne? Think again.Not many things will get a party started like the pop of a champagne bottle. Everyone loves the drink, and it seems to lend itself well to use with any food, as long as you avoid nasty episodes of alcohol withdrawal. However, did you know that the manner most people pour champagne is wrong? Not only that, but also the glasses we use to drink the champagne.
Even though most people may not know the details of champagne, the truth is the bubbles and the drink itself are fascinating, ever since the first drink came in the 1600s. You may also not be aware of this, but the bubbles you see are very important to how you enjoy and experience the drink, so it behaves like soda to some extent. In fact, if you pour a glass and leave it for too long, its aroma, flavor and the fizz on the tongue are gone completely.
What is the science behind the bubbles?
Interesting fact – there is enough Carbon Dioxide that is within a champagne bottle to generate 20 to 47 million bubbles. Since wine and alcohol are products of fermentation, it follows that 9g of CO2 are within a bottle of champagne.
When you open the cork, most of it will escape at high pressure, similar to when you shake a can or bottle of soda and open it suddenly – this means that the cork can burst off at very high speeds (can reach up to 30k/h). This is due to the gas volume inside increasing by up to five or six times the ‘usual’ atmospheric CO2 amounts of the bottle.
The bubbles form on microscopic fibers that stick on the surface of the glass. These can include cellulose, skin, air molecules, and fibers from towels that are used in drying the glasses. As you pour champagne into the glass, CO2 gas increases in volume until the viscosity, surface tension and pressure are enough for the microscopic fibers to ‘leak’ bubbles.
Facts on champagne bubbles
With that said, some facts about champagne bubbles include:
Importance of correct storage
You should note that all wines are stored on their side, except champagne. The reason for the other types of wine is that the cork needs to stay moist, so that it does not shrink and lead to oxidation of the wine (therefore ruining its taste).
However, in the case of champagne, its carbon dioxide content does the job of preserving the cork, and this leads to another benefit as well – the wine is not in contact with the cork, so there are less chances of negative effects due to cork taint.
Cleanliness can kill
In this case, cleanliness is not conducive to the preservation of the wine. In fact, if the flutes (wine glasses) stay with detergent residue on their surfaces, this can hinder formation of the bubbles.
Instead, you should wash your glasses thoroughly using normal dish soap. After this, rinse the glasses at least two times using hot water, since this will make sure the removal of all traces of soap. For further polishing of the glass, you will need a microfiber polishing cloth – this is a requirement if you own wine glasses.
How much CO2 escapes
This may reach levels of up to 80% when you release the cork. That means that unless you are a Formula 1 driver who has just won a race and want to show off, you need to maximize the levels of CO2 that the wine remains with through easing the cork off, similar to opening a bottle of soda.
This will reduce the rush of CO2. Another way to help the situation is pouring the wine into a tilted glass.
Rush of bubbles
Research shows that bubbles of champagne can appear at rates of 400 per second in an average glass. This is much higher than beer, whose bubbles emerge at a rate of 150 per second.
What makes it even more interesting is the bubbles absorb more molecules from chemicals in the champagne as they rise to the surface. Because of their flexibility, which is even higher than in beer, the bubbles have a higher time frame of lingering on the surface before they pop.
The bubbles improve the taste and aroma of the wine
As the bubbles burst, they eject very small droplets of champagne violently into the air, and this enhances the smell and taste of the wine. How long this lasts depends on several factors, including the variety of grapes, temperature changes and viscosity of the wine itself.
The glass type does not matter
A common school of thought is that the glass type you use will determine how you enjoy the wine. This leads to the long lasting comparison of flutes vs. coupes.
This is not true. In fact, you are better off drinking with a typical wine glass than flutes or coupes. They actually present a problem you may not know of – their shapes prevent the bubbles from working properly.
In a typical wine glass, the bubbles will force flow patterns to form within the liquid, resulting in stirring of the liquid and altering of the taste. However, in a flute, the bubbles will mix the liquid more effectively but the narrow opening concentrates the CO2 and the gas irritates the nose sharply. That alone will change the aroma and taste because it has passed the pain threshold of the pain receptors in the nose.
Bigger bubbles = better taste
Traditional thinking was that bigger bubbles led to greater taste, but this is not the case. In fact, smaller bubbles are better because they concentrate the taste more.
It is interesting to note that flutes will produce larger bubbles than coupes because of the weight of the liquid. The smaller the level of liquid in the glass, the smaller the bubbles will be.
Conversely, bigger bottles lead to better taste, because of CO2 levels that are higher in bigger bottles.
The fascination of champagne and its bubbles is not something that will end soon, since there is much to learn on the science of how they operate. However, the lesson from this story is know your champagne, avoid alcohol withdrawal symptoms resulting from heavy intake, use better glasses and don’t waste that CO2.
Tea-scented chicken (茶香鸡) is a traditional dish from Hangzhou cuisine. Tender chicken is cooked with assorted spices, yet the flavour is not too strong, but rather refreshing and well-balanced because of the unique ingredient: Hangzhou’s very own Dragon Well green tea (Longjing). It’s a dish that […]