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How to Make Spring Pancakes
The spring pancake, also known as the lotus leaf pancake or simply the thin pancake, is a very thin baked flour pancake that is a traditional delicacy of the Han nationality in China. The ingredients are simple, and the method of making spring pancakes is very convenient. They have a soft and chewy texture, and the way to eat them can be customized according to your preference, with vegetables added as you like. They can be served as a main dish or stir-fried.Introduction to Making Spring PancakesIngredients Needed300 grams of wheat flour, 150 grams of water.Steps for Preparation1. Pour boiling water over the flour and knead into a smooth dough.2. Wrap the prepared dough in cling film and let it rest for half an hour before kneading it into a long strip and cutting it into small portions.3. Take one strip, flatten it, coat each piece with a layer of oil, stack two pieces together, and roll them out thinly and large.4. Place the prepared dough sheets in a pot and steam on high heat for 10 minutes; once cooled, they can be peeled off layer by layer.Tips1. Making spring pancakes is straightforward, but when kneading the dough, add water… -
Baiya Qilan Tea
Basic Introduction to Baiya Qilan TeaBaiya Qilan Tea is a rare new variety of oolong tea successfully cultivated from local tea plant varieties by agricultural technicians from the Pinghe County Agricultural Bureau and Pengxi Village, Qiling Township, Fujian Province. It is a shrub type with medium-sized leaves. The new shoots are notably covered with white down, and the tree has a moderate growth habit with a semi-spreading canopy and relatively dense branching at a lower position. Winter buds sprout in late March, and the tea can be harvested from late April to early May. In Pinghe, there are about four rounds of shoots per year, with an effective growing period of 215-230 days. It has strong bud-forming ability and good tenderness retention. The processing of Baiya Qilan Tea is meticulous and sophisticated. Nutritional ValueThe newly cultivated Baiya Qilan Tea was approved as a provincial-level superior tea variety in 1996. The processing of Baiya Qilan Tea is highly meticulous, resulting in high-quality tea. The evaluation conducted by the Ministry of Agriculture's Tea Quality Inspection Center in the spring of 1996 concluded: "The tea has a firm and uniform appearance, dark green and lustrous; the liquor is orange-yellow, with a fresh and… -
The Enduring Charm of Tea: Unraveling the Mysteries of “Qing” in Tea Leaves
Tea, as a treasure of Chinese traditional culture, is rich in connotations and unique charm. In the world of tea leaves, various terms containing the character "qing" (green or fresh) abound, each representing different processes and characteristics. Today, let's delve into the various "qings" found in tea leaves and uncover their mysteries. 1. Fresh Tea Leaves (Tea Qing): The Raw Material of Tea Fresh tea leaves, also known as tea qing or tea fresh leaves, refer to the raw material used for making tea, which are the fresh leaves of the tea plant. Whether hand-picked single buds, one bud with one leaf, or mature leaves like open-faced leaves and paired leaves, they can all be called fresh tea leaves. The quality and characteristics of fresh tea leaves directly affect the quality and taste of the finished tea. 2. Fixation (Sha Qing): The Key to Preserving the Fresh Aroma of Tea Fixation is an important step in tea production and crucial for forming the unique flavor of tea. Similar to stir-frying vegetables, it involves high-temperature treatment to quickly evaporate moisture from the leaves while deactivating enzymes to prevent enzymatic oxidation. There are various fixation methods, such as pan-firing, steaming, and oven-drying,… -
Taoyuan Wild Tea King
Basic Introduction to Taoyuan Wild Tea KingTaoyuan Wild Tea King is a specialty of Taoyuan County, Hunan Province, and a Chinese national geographical indication protected product. This tea is a critically endangered mountain wild large-leaf tea variety. It is characterized by "large leaves, soft leaf texture, deep green color, robust buds, abundant downy hair, emerald-colored infusion, fragrant aroma, and lingering aftertaste." Through local research and protection, the artificial propagation of this variety has been achieved, with production gradually increasing. Product FeaturesIn 1969, Mr. Lu Wanjun, a native and graduate of the Hunan Tea School, and tea taster Mr. Liao Yuzhao discovered two rare large-leaf tea trees in the wild tea population of Lujiazhong Village, Taipingpu Township. These trees had "large leaves, soft leaf texture, deep green color, robust buds, abundant downy hair, emerald-colored infusion, fragrant aroma, and lingering aftertaste." Upon evaluation by tea experts, it was determined that this tea is rich in selenium, zinc, and other trace elements beneficial to human health, as well as over 500 types of phenolic substances. The tea polyphenol content reaches up to 35%, and the amino acid content is as high as 8.56%, both higher than any other tea varieties. This tea also… -
Huangchuan Golden Osmanthus
Basic Introduction to Huangchuan Golden OsmanthusHuangchuan Golden Osmanthus (Scientific name: Osmanthus fragrans (Thunb.) Lour.): Also known as woodruff, it is an evergreen shrub or small tree in the Oleaceae family. It has firm and thin bark, with long elliptical leaves that end in a point and are opposite, remaining green throughout winter. The flowers grow in the axils of the leaves; the corolla is united and four-lobed, small in size.Huangchuan County is located in southeastern Henan Province, with a warm climate, abundant rainfall, and is situated in the northern part of the subtropical zone, making it suitable for the northward migration of tropical plants and the southward migration of temperate plants. According to Volume 28 of the "Guangzhou Annals," "The genus of trees includes osmanthus, also known as woodruff, which comes in three varieties: red, white, and yellow." To the northwest of the ancient city of Huang, there is a range of hills stretching for dozens of kilometers where osmanthus has been grown on a large scale since ancient times. When autumn arrives, the osmanthus blooms and its fragrance travels for miles, hence the area is called "Osmanthus Ridge." It is a tradition for the people of Huangchuan to make… -
The Soul of Black Tea Processing: Fermentation
Black tea is the second largest category of teas in China and the most widely sold type of tea worldwide. The origin of black tea can be traced back to China, where it was first produced over 400 years ago during the Ming Dynasty by tea farmers in Wuyi Mountain, Fujian Province, as Zheng Shan Xiao Zhong. In terms of processing techniques, due to differences in rolling methods and fresh leaf varieties, black tea can be classified into: Gongfu Black Tea, Xiao Zhong Black Tea, and Broken Black Tea. Xiao Zhong Black Tea is the oldest type of black tea, originally produced in Wuyi Mountain, and is also the progenitor of other black teas; Gongfu Black Tea comes in many varieties, produced in different regions, such as Qimen Gongfu Black Tea mainly produced in Qimen County, Anhui Province, and Dian Hong Gongfu from Yunnan Province; Broken Black Tea is produced across a wide range of areas and is primarily for export. Although there are different classifications of black tea, the basic process generally includes "withering, rolling, fermentation, and drying." As a fully fermented tea, the core and soul of black tea is its "fermentation," which is a critical step in… -
Introduction to Yellow Tea Varieties
Yellow Tea VarietiesYellow tea shares similarities with green tea in its production, differing only in the additional process of "wet piling." This wet piling process is the main characteristic of yellow tea's manufacturing method and its fundamental distinction from green tea. Green tea is unfermented, whereas yellow tea belongs to the category of lightly fermented teas. Yellow teas are classified into three categories based on the tenderness and size of the fresh leaves: yellow bud tea, small-leaf yellow tea, and large-leaf yellow tea. Each category has specific requirements for the new shoots and leaves. The distinctions are as follows: 【Yellow Bud Tea】 Made from very tender leaves, usually single buds or one bud with one leaf. Notable examples include "Junshan Silver Needle" from Junshan Island in Dongting Lake, Hunan Province; "Mengding Yellow Bud" from Mingshan County, Ya'an, Sichuan Province; and "Heshan Yellow Bud" from Huoshan, Anhui Province. 【Small-Leaf Yellow Tea】 Made from fine and tender young leaves. Examples include "Beigang Maojian" from Yueyang, Hunan Province; "Weishan White-tipped Yellow Tea" from Ningxiang, Hunan Province; "Yuanan Deer Yard Yellow Tea" from Yuanan, Hubei Province; and "Pingyang Yellow Infusion" from Pingyang, Zhejiang Province. 【Large-Leaf Yellow Tea】 Made from more mature leaves, such as… -
How to Cook Lettuce
Lettuce, also known as leaf lettuce, is a common name for endive, which is an annual or biennial herb. In recent years, with the rapid expansion of its cultivation area, lettuce has become a regular dish in consumers' homes.How to Cook Simple LettuceSimple Lettuce - Ingredients PreparationLettuce, Sichuan pepper, minced garlic, saltSimple Lettuce - Cooking Steps1. Wash each piece of lettuce and drain the water.2. Cut the drained lettuce into sections.3. Chop the prepared garlic into minced pieces and set aside the Sichuan pepper.4. Heat up the wok, then add an appropriate amount of oil and heat until 80% hot.5. Add Sichuan pepper and minced garlic to the wok to release fragrance.6. Pour the lettuce into the wok, stir-fry over high heat until evenly cooked, and add a small spoonful of salt after the lettuce is fragrant.7. Continue to stir-fry until the lettuce releases juice, and it's ready to serve.How to Cook Tomato and LettuceTomato and Lettuce - Ingredients PreparationTomato, lettuce, scallion, ginger, garlic, peanut oil, salt, sugar, monosodium glutamate, sesame oilTomato and Lettuce - Cooking Steps1. Clean the tomatoes and cut them into chunks.2. Clean the lettuce and tear it into smaller pieces by hand.3. Heat up the wok,… -
Fog Clear
Basic Introduction to Fog Clear"Fog Clear" is a type of green tea produced in Shitai County, Chizhou City, Anhui Province. 'Fog Clear Tea' is made from fresh one-leaf and one-bud tea leaves, with the picking period strictly controlled from early March to late April each year. It is prepared using a blend of traditional tea-making techniques that have been passed down for hundreds of years, combined with modern technology. Nutritional ValueModern scientific research has confirmed that tea indeed contains biochemical components closely related to human health. Tea not only has effects such as refreshing the mind, clearing heat and quenching thirst, aiding digestion, reducing phlegm, eliminating fat and weight loss, relieving mental distress, detoxifying and sobering up, quenching thirst, reducing fire and improving eyesight, stopping diarrhea and removing dampness, but also has certain pharmacological effects on modern diseases like radiation sickness, cardiovascular and cerebrovascular diseases, and cancer. The main components responsible for these pharmacological effects in tea are tea polyphenols, caffeine, polysaccharides, and theanine. Product CharacteristicsThe quality characteristics are: straight, petal-like strips resembling peony flowers with visible white down, an attractive emerald green color, a high and distant aroma, a sweet and fresh taste, a clear green infusion, and a… -
The Sensation of the Tea World: What Exactly is Little Green Tangerine Tea?
Currently, in the tea world, the most popular and beloved choice among tea enthusiasts may no longer be traditional teas like West Lake Longjing, Anxi Tieguanyin, or Dahongpao. Instead, a new type of tea known as Little Green Tangerine Tea has captured the hearts of many. With its small, exquisite, and unique shape, it has been widely embraced by tea lovers since its introduction. The whole-leaf brewing method and its rich tangerine aroma enhance its distinct appeal. Drinking Little Green Tangerine Tea has become a trend, and at our company, it's common to see colleagues opening a Little Green Tangerine for brewing. Today, I'll delve into what makes this newcomer in the tea world so special and why it's so beloved. 1. Production Process The production of Little Green Tangerines begins with selecting high-quality green tangerines from Xinhui. After harvesting, the pulp is removed, and Pu'er tea is stuffed inside. Without any additives, a special process is employed to blend the pure fruit aroma of Xinhui tangerines with the rich flavor of Yunnan Pu'er tea. This results in the tangerine peel (also known as aged tangerine peel) and tea leaves absorbing each other's essence, becoming more fragrant over time. 2.… -
The Elegant Bloom of White Tea: Unveiling the Art of Proper Brewing
In the vast world of tea, white tea stands out with its unique freshness and elegance, much like a tranquil recluse hidden amidst lush greenery. It requires no elaborate embellishment; just a pot of boiling water to reveal its purest essence. However, there are some misconceptions about brewing white tea, particularly the notion that it needs to be steeped for a long time to develop flavor. This not only misunderstands the true nature of white tea but can also ruin its inherent grace. Let's delve into the proper way to brew white tea, ensuring every cup is at its best. I. The Elegance of White Tea: The Art of Quick Brewing White tea, in its natural state with minimal processing, retains the most original aroma and taste of the leaf. High-quality white tea has a fresh fragrance, a sweet taste, and a lingering aftertaste. The correct brewing method not only awakens the inner charm of white tea but also prevents it from becoming bitter. Boiling water and quick brewing are key to releasing the essence of white tea. It's like an instant symphony where the leaves and water meet briefly to create the most harmonious melody. Incorrect prolonged steeping, however,… -
Why is the Spring Tea Too Bitter?
During every spring tea season, we have the opportunity to taste a variety of Pu'er spring teas. However, many tea enthusiasts often complain that the tea they brew is too bitter and astringent, not pleasant at all... Could it be that the tea itself is of poor quality? Why is the taste of spring tea so bitter? Reasons for the Bitter Taste in Spring Tea The type of tea: Some specific varieties of tea, such as large-leaf tea plants, may contain higher levels of polyphenols, which can result in a bitter taste. Picking time: Spring tea is typically made from young buds or leaves picked during spring. These younger leaves have relatively higher polyphenol content, which can impart a certain degree of bitterness and astringency. Processing techniques: Inadequate or excessive fixation can affect the mouthfeel of the tea. The kneading process also influences the level of bitterness and astringency in the tea. Brewing methods: Water temperature: High water temperatures can cause an excessive release of bitter and astringent compounds in the tea. Brewing time: Longer brewing times can result in a stronger infusion, intensifying the bitterness and astringency. Amount of tea used: Using too much tea can increase the bitterness… -
Anji White Tea
Basic Introduction to Anji White TeaAnji County is located in the northern part of Zhejiang Province, where the mountains are beautiful and the waters flow green. It is a famous bamboo land in China. Anji White Tea is a rising star among the famous teas of Zhejiang. Although white tea is one of the six major types of tea, Anji White Tea is processed using green tea production techniques, thus belonging to the green tea category. Its whiteness comes from the young leaves of a specific type of tea tree that are entirely white. Nutritional Value1. Protects nerve cells and may help with brain injuries and dementia: Anji White Tea contains a complex of various amino acids and dibenamine in its tea lipids, which can protect the liver and stomach, promote the synthesis of coagulation factors in the liver, and have anti-aging effects.2. Regulates the concentration of neurotransmitters in the brain, helping to lower blood pressure in hypertensive patients: Anji White Tea is rich in gamma-aminobutyric acid (GABA), which can lower blood pressure, blood lipids, and blood sugar.3. Relieves nervous tension and has a calming effect;4. Enhances learning ability and memory: Anji White Tea contains trace elements such as manganese,… -
The season with the greatest temperature difference between day and night has arrived; let’s hear the health preservation advice from a Traditional Chinese Medicine expert
Frost's descent marks the end of the third decade of autumn, as the old saying goes: "After three decades of autumn's reign, one leaf of fall remains." Frost's descent is the final seasonal marker of autumn, signaling the transition to winter. So, how should we preserve our health during this period? Let's listen to Pan Yanjun, Deputy Director of the Department of Geriatric Medicine at Jing'an District Hospital of Traditional Chinese Medicine, share her health preservation advice. Dietary Advice During the time of frost's descent, dryness still lingers, and people may experience symptoms such as dry mouth, throat, eyes, and skin. In terms of diet, it is recommended to choose vegetables and fruits with higher water content, such as bitter melon, lettuce, cabbage, tomatoes, pomelo, citrus, apples, and lemons. Lifestyle Advice After the frost descends, the weather gradually cools down, and the temperature difference between day and night increases. It is suggested to go to bed early and rise late, shortening outdoor activity time. Before sleeping at night, soaking your feet can help circulate blood and dispel cold. Skin Care Advice In autumn, the skin tends to become dry and taut. To prevent dryness and cracking, you can apply moisturizing… -
Chinese Tea Types, Introduction & Benefits
Introduction of Chinese TeaChina is the homeland of tea, which is the most popular beverage in the country. It is believed that Chinese tea culture has a history of more than 4,000 years. Drinking tea has been a dietary habbit for Chinese people.China tea is the dried and processed leaves of the tea bush, plants called camellia sinensis. There are several varieties of this shrub, thus producing many types of Chinese teas. The growth of tea requires proper climatic conditions, soil, rainfall, altitude and other natural elements.Tea bushes grow well in areas where it is warm and humid. The soil should be acidic, meaning the soil's PH value ranges between 4.5 and 6. The land where tea is grown must have a rainfall exceeding 1,000 mm a year, and has to be well-drained.Chinese tea is known to contain rich and various vitamins, especially Vitamin C. Therefore it is important to remember that while steeping tea, the temperature of water should be below 80℃, otherwise the vitamins in the tealeaves are likely to be destroyed.Categories of Chinese TeaChinese tea may be classified into the following categories based on the different methods by which it is processed.1. Chinese Green TeaChinese green tea…- 13
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