Looking at the history of tea’s development, it evolved step by step from medicinal use to food, and only then to drinking \u2014 so “eating tea” sometimes really does mean eating in the literal sense. Today, many of Yunnan’s ethnic minorities have preserved fascinating ways of eating tea in their unique tea customs. Not only that, modern gourmets have also turned their eyes to tea, developing many delicious ways of cooking with tea.
@Quanzhou Taiwanese Business Investment Zone:
Let me share the recipe for Pu-erh Tea Fragrant Pork Ribs:
1. Steep 20g of Pu-erh in hot water; melt 10 pieces of rock sugar in hot oil, then add 300g of pork ribs and coat them with the caramelized sugar.
2. Pour in the brewed Pu-erh tea liquor along with a small amount of the tea leaves, and season with 3 tablespoons of soy sauce.
3. Bring to a boil over high heat, then turn to low heat. When the liquid has reduced by half, add salt and continue braising. When little liquid remains, turn to high heat to reduce the sauce.
4. Before serving, sprinkle with a little chopped scallion.
@Yiqingyuan Tea Official Weibo:
There is an art to cooking with tea leaves \u2014 different teas call for different dishes. After brewing, Tieguanyin releases a rich orchid fragrance, and its light character makes the brewed liquor ideal for dumplings. Blanched shrimp and steamed fish work well with green tea liquor. Pu-erh tea is perfect for making a master stock. Cooking with tea demands real skill: use too much tea leaf or tea liquor and the dish turns bitter and astringent; use too little and the tea aroma won’t come through.
@Foodie Lover:
Here’s how I make tea-leaf congee:
1. Boil Pu-erh tea in water, then strain out the leaves.
2. Soak rice overnight, place it in a pot, add the tea water and simmer for 40 minutes.
3. Add white sugar or goji berries to taste.
This congee can help dissolve phlegm, clear heat and detoxify, promote urination and reduce swelling, and replenish qi while refreshing the mind. Patients with acute gastroenteritis may take it to help ease their condition.
@SCTV-Chibafang:
Tea can be drunk \u2014 and it can also be eaten. Dishes made with tea leaves have a style all their own; frying, deep-frying, steaming and boiling each bring out different flavors. Hand-peeled prawns marinated with tea leaves and then stir-fried carry a faint tea fragrance within their freshness, with an endless aftertaste. Pork belly cured with tea-leaf powder and braised with caramelized sugar is glossy red, rich yet not greasy \u2014 absolutely delicious. A mushroom soup simmered with Pu-erh tea, cooked together with lion’s mane mushroom, matsutake, black truffle, porcini and many other fungi, is wonderfully savory.
@Eastday:
Sharing a recipe: Longjing Shrimp
1. Shell the shrimp, remove the vein, and soak in clean water.
2. After rinsing, add salt and knead by hand to remove any fishy smell and let the flavor penetrate.
3. Add egg white only (no yolk), stir evenly, then knead again. Add dry starch, stir evenly, and knead once more until well mixed.
4. Brew a cup of Longjing tea with hot water; once the leaves have unfurled, strain to separate the leaves from the liquor, and set the tea liquor aside.
5. Add the tea liquor to the shrimp with some oil, stir evenly, and marinate for about 10 minutes.
6. Heat oil in a cool wok, add the shrimp and stir-fry quickly, then remove.
7. Add the tea liquor and salt, return the shrimp, stir-fry quickly, then add a little water starch and remove from the wok.
8. Plate and garnish with the tea leaves.
July 2017 Issue<\/p>\n
—
\nAuthor: Lam Sam (LamSam), the Old Tea Head
\nZENTEA MANOR
\nAlliance Supply Chain Services Limited
\nUnit 902-3, 9\/F, Mini Cube, 10 Sam Chuk Street, San Po Kong, Kowloon, Hong Kong
\nwww.zentea-shop.com Email:info@zentea-shop.com<\/p>\n","protected":false},"excerpt":{"rendered":"
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