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Clam Meat Recipes
When it comes to clams, many might recall a certain text from school, but the delicious taste of clam meat is also well-known. Clams can be prepared in various ways, and to enjoy even more delicious clams, let's learn a few recipes. Wine-Steamed Clam Meat Recipe Ingredients: Clams, white wine, ginger, dried chili peppers, garlic, scallions, butter, water. Steps: 1. Place the clams in a basin and sprinkle with a little salt or sesame oil to help them expel any sand, then rinse them under running water. 2. Slice the ginger and garlic, and cut the chilies into segments. 3. Heat a small amount of cooking oil in a pot, add the ginger, garlic, and chilies, and sauté until fragrant. 4. Add the clams and immediately pour in the white wine. 5. The alcohol will heat up, evaporate, and ignite, removing the fishy smell from the clams. 6. Then add an appropriate amount of hot water and cook for a short while. Tips: The wine can also be replaced with spirits. If the clams don't expel their sand, you can blanch them for about 20 seconds. Clam Meat Steamed Egg Recipe Ingredients: Clams, eggs, cooking wine, chicken essence, salt, ginger,… -
Special winter enthusiasm in NE China
(Video edited by Zhong Wenxing) Renowned for offering a kaleidoscope of winter travel activities and the particular hospitality of the locals, northeast China has become a travel hub in winter. In addition, Harbin, the snowy capital of northeast China’s Heilongjiang Province, will host the 9th Asian Winter Games in 2025. In this article, Taste all China will present some entertaining winter sports or activities offered in northeast China. Pouring water into ice A visitor plays a game with water spray in Beiji Village, Mohe City of northeast China's Heilongjiang Province, Jan. 24, 2019. With the lowest temperature approaching minus 30 degrees celsius, visitors in Mohe Village tried their hand at the game of "pouring water into ice" here. ( tasteallchina /Cai Yang) With temperatures in Mohe city, northeast China's Heilongjiang Province, plummeting to below minus 40 degrees Celsius in recent days, the city has become a magnet for snow lovers eager to experience the charm of ice and snow. Tourists are flocking to Beiji village, also known as Arctic village, to take part in the unique phenomenon known as "splashing water into ice." A spellbinding sight is created as pots of boiling water are splashed into the frigid air in… -
How to Make Delicious Cantonese-style Bacon
During the cold winter months, most families in our country will make bacon and sausages. Naturally, the taste of bacon and sausages varies by region. Among them, Sichuan and Cantonese styles are more widely known and preferred. A few days ago, I made Sichuan-style bacon; today, let's explore how to make delicious Cantonese-style bacon.How to Make Delicious Five-Spice Cantonese-style BaconIngredients Preparation600 grams pork belly, 25 grams light soy sauce, 20 grams dark soy sauce, 10 grams sugar, 10 grams salt, 15 grams rice wine, 2 star anise, ginger julienne, appropriate amount of Sichuan pepper, and cassia bark.Method Steps1. Wash the pork belly and drain it, then place it in a basin and add rice wine.2. Add sugar, salt, ginger julienne, dark soy sauce, light soy sauce, star anise, Sichuan pepper, etc., mix well, cover, and refrigerate for 12 hours.3. Thread the meat with string and hang it in a cool, ventilated area to air-dry for about 10 days.How to Make Delicious Home-Style Cantonese-style BaconIngredients Preparation10 catties pork belly, appropriate amount of ginger, 2 liang salt, appropriate amount of light soy sauce, appropriate amount of chicken essence, 2 liang Fenjiu, 1 liang white granulated sugar.Method Steps1. Cut the pork belly into… -
Suichang Bamboo Charcoal Peanuts
Basic Introduction to Suichang Bamboo Charcoal PeanutsThese are peanuts coated in bamboo charcoal, a specialty of Suichang. The bamboo charcoal is activated by high-tech nanotechnology, ground into powder, and added to the food as an additive. They are then made through high-temperature roasting, resulting in a dark appearance, crisp texture, and a taste that appeals to all ages. Research has shown that adding bamboo charcoal powder to food aids digestion and helps cleanse the intestines. Nutritional ValueThe addition of bamboo charcoal powder in food can help with digestion and assist in eliminating waste. The structure of bamboo charcoal is very fine, dense, porous, and rich in trace elements (minerals), giving it strong adsorption and decomposition capabilities. It can absorb harmful substances in the body and expel them. Additionally, great care is taken in processing the peanuts, ensuring there is no raw bean flavor or burnt, dry, greasy texture. Product FeaturesReady to eat upon opening. They have a dark exterior but are fragrant and not greasy, offering a crispy texture. A pleasant aftertaste lingers in the mouth for several minutes after eating. Manufacturing MethodSelect premium locally grown North Harbor peanuts from Suichang, top-grade sugar, and nanometer bamboo charcoal powder. Surface carbon… -
How to Brew Ming-Qian Tea
Ming-Qian tea and Yu-Qian tea are names given to different stages of spring tea in the Jiangnan tea region along the Yangtze River in China based on seasonal timing. "Ming-Qian tea" refers to tea harvested before the Qingming Festival, while "Yu-Qian tea" is harvested after Qingming but before Guyu. Ming-Qian tea is known for its fine and tender qualities, while Yu-Qian tea also boasts excellent quality. Teas harvested after Guyu but before Lixia tend to be coarser and of lower quality. Ming-Qian tea contains higher levels of amino acids compared to later harvests, while the content of tannins, which impart a bitter taste, is relatively lower. As a result, this tea has a fragrant and smooth flavor. Additionally, Ming-Qian tea is less likely to have been exposed to pesticides, especially early spring teas, which are among the best green teas of the year. For these reasons, many high-grade teas harvested before the Ming-Qian period are particularly favored by tea enthusiasts. How to Brew Ming-Qian Tea A glass cup is recommended for brewing, as it allows you to observe the graceful unfolding and movement of the green tea leaves in the water. First, use some boiling water to preheat the cup,… -
Zuogong Walnuts
Basic Introduction to Zuogong WalnutsZuogong Walnuts are a specialty of Zuogong County in the Tibet Autonomous Region. They are neatly arranged and have flat or slightly recessed suture lines. Their shape is round or oval, with large fruits and full kernels that are yellowish-white in color and have a crisp, fragrant taste. The county is crisscrossed by numerous rivers, and the abundant local water resources ensure good growth of walnut trees, making them strong. The ample water supply provides an ideal environment for the growth of Zuogong Walnuts, resulting in full-bodied fruits with plump kernels.Zuogong County has a semi-arid temperate climate typical of southeastern Tibet, with small annual temperature differences and relatively high heat utilization efficiency. Summer sees concentrated rainfall, with maximum precipitation reaching approximately 683.2 millimeters. This concentrated rainfall meets the needs of walnut growth and development. The fruits of Zuogong Walnuts start to swell in late July. The county receives an annual total solar radiation of 588 kJ/cm² and has 2,186 hours of annual sunshine, with even longer daylight hours during summer and autumn, often exceeding ten hours per day. This is conducive to the accumulation of nutrients and high yields, as well as contributing to the unique… -
In pics: Peony flowers bloom in Luoyang, C China’s Henan
Photo shows blossoming peony flowers in Luoyang, central China's Henan Province. (Photo/ Taste all China ) Peony flowers are currently in their prime viewing period in Luoyang, known as "the city of peonies," in central China's Henan Province, drawing crowds of both domestic and international visitors. The peony, known for its bright colors and elegant appearance, symbolizes wealth, auspiciousness, happiness, and prosperity. It is considered a premier garden ornamental flower and is nicknamed the "King of Flowers." As an imperial capital across 13 dynasties, Luoyang boasts more than 1,600 years of history in peony cultivation and is claimed to have the country's finest peonies. The city is home to over 1,400 peony varieties, featuring nine colors and 10 shapes. Photo shows a blossoming peony flower in Luoyang, central China's Henan Province. (Photo/ Taste all China ) Photo shows blossoming peony flowers in Luoyang, central China's Henan Province. (Photo/ Taste all China ) Photo shows blossoming peony flowers in Luoyang, central China's Henan Province. (Photo/ Taste all China ) Photo shows blossoming peony flowers in Luoyang, central China's Henan Province. (Photo/ Taste all China ) Photo shows a blossoming peony flower in Luoyang, central China's Henan Province. (Photo/ Taste all China… -
Comprehensive Guide to Shrimp and Winter Melon Soup
The weather is gradually getting hotter, and the taste of summer is approaching. It's time to learn a few recipes for cooling and detoxifying soups to enjoy during dry and hot days. Today, let's start with several ways to prepare Shrimp and Winter Melon Soup. Method One: Shrimp and Winter Melon Soup Ingredients: Winter melon, dried shrimp, oil, salt, scallions, ginger, monosodium glutamate (MSG). Steps: 1. Wash the winter melon, peel it, and cut it into pieces. Soak the dried shrimp in water. 2. Heat oil in a pan, add scallions and ginger to stir-fry until fragrant, then add the dried shrimp and stir-fry. 3. Add the winter melon slices, MSG, salt, and the water used to soak the shrimp, stir to mix evenly. 4. Add an appropriate amount of hot water, bring to a boil, and cook until the winter melon is tender and soft. Method Two: Shrimp and Winter Melon Soup Ingredients: Winter melon, dried shrimp, eggs, coriander, salt, sesame oil, scallions, ginger, peanut oil. Steps: 1. Wash the winter melon and slice it; soak the dried shrimp in water. 2. Heat a pan, pour in peanut oil, once hot, add scallions and ginger to stir-fry, then add… -
Why is Spring Tea Delicious?
Spring is the season of blossoms, and among them, the fragrance of tea stands out. The color, aroma, taste, and charm of spring tea can only be truly appreciated through tasting. Spring tea is the most beautiful encounter of the year, with each sip brimming with the freshness and fragrance of spring. The gift of spring – spring tea, the best of the year, brings you a rich flavor and abundant vitality. Spring tea, which captures the freshest essence of the year, is the finest of teas, allowing you to savor the delights of spring. The plan for the year is made in spring, and the finest tea is the spring tea, savoring the first whiff of spring's tea aroma. Spring tea is the perfect crystallization of time and nature, the most anticipated tea aroma feast of the year. Encounter spring tea, the purest taste of the year, and experience the bounty of nature. Savor spring tea and enjoy the most beautiful moments of the year, letting the tea aroma linger in your life. Spring tea, carrying the essence and blessings of spring, is the most precious treasure among teas. A cup of spring tea contains the richest nutrients of… -
How to Make Clam Dumpling Soup
The flesh of clams is incredibly fresh and delicious, often referred to as the "Number One Fresh Delicacy in the World," which speaks volumes about its taste. Sometimes a simple bowl of clam soup may not satisfy everyone's cravings; that's when clams meet dumplings. Here’s how to make Clam Dumpling Soup.Method 1 for Clam Dumpling SoupIngredients:Flour, eggs, clams, garlic, chopped green onions, sesame oil, salt, chicken powder, white pepper powder.Steps:1. Clean and remove the meat from the clams and set aside.2. In a hot oiled pan, sauté the chopped green onions and garlic, then add water and bring to a boil.3. Mix water into the flour to form dumplings.4. After the water boils, add the dumplings and gently stir, then add the clam meat and cook until it boils again.5. Pour in beaten eggs, sesame oil, white pepper, salt, and chicken powder to taste.Method 2 for Clam Dumpling SoupIngredients:Clams, flour, leeks, salt, sesame oil.Steps:1. Wash the clams and boil them in water. Remove the clams and discard the shells.2. Return the shelled clams to the water used for boiling.3. Wash and cut the leeks into sections. Mix small dumplings by adding water to the flour.4. After the water boils, add… -
Complete Guide to Chinese Tea
For many people, nothing beats greeting the morning with a nice cup of tea. Its refreshing, clean taste evokes a feeling of calmness and mindfulness. For more than four millennia, tea has delighted, inspired, and satisfied countless drinkers in all corners of the world. Olivia Yang, the author of The Art of Drinking Tea, said that “the Chinese are, without any doubt, the right people to understand everything about tea.” For thousands of years, the Chinese have practiced and maintained the art of tea cultivation, preparation, and consumption. As tea is deeply ingrained in Chinese culture, it is best to learn about it from them. Keep reading to know more about the utterly rich Chinese tea culture. Traditional Chinese Tea: The Basics There are several main types of Chinese tea, each one with distinct characteristics. Though all tea came from the same plant source - Camellia sinensis - they can be easily referred to as green tea, yellow tea, white tea, oolong tea, black tea, and dark tea. Here’s a brief description of each tea. Green Tea When you hear the word "tea," green tea is probably what first comes to your mind. After all, this is not just the oldest… -
Characteristics of the Ancient Tea Trees in Baihua Tan
Baihua Tan is one of the representative production areas of the wild aroma type in Yiwu, located in the Yao Autonomous Township of Mengla County. The tea here is characterized by its robust quality, wild flavor, strong burst, and ample tea energy. Baihua Tan's Geographical Location Baihua Tan is situated in the Yao Autonomous Township of Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. The environment for producing Pu'er tea here is uniquely distinctive. It is located at the confluence of the Tongjing River, Bulong River, and Jinguang River, forming a special "tan" or pool. This area boasts dense primeval forests, high altitude, abundant water systems, and a favorable ecological environment, providing ideal conditions for the growth of ancient tea trees. The ancient tea trees grown in such an environment absorb the essence of nature, creating Pu'er tea with unique qualities and flavors. The Ancient Tea Garden in Baihua Tan The ancient tea garden in Baihua Tan is a place full of mystery and charm. Hidden deep within the mountains and forests, it is surrounded by lush vegetation, offering an excellent ecological environment. The ancient tea trees here are tall and sturdy, having endured the passage of time, demonstrating remarkable… -
Cooking Guide for Stir-Fried Watermelon Rind
The watermelon rind, also known as the green part of the watermelon, is sourced from the outer layer of the fruit of the Cucurbitaceae plant. It is collected between July and August, with the inner soft part removed and the remaining dried. Sometimes only the middle layer is used after the outer green skin is peeled off. The watermelon rind comes from the outer layer of the fruit of the Cucurbitaceae plant. It has a sweet and bland taste, is cool in nature, and targets the Heart, Stomach, and Bladder meridians. It has a cooling effect and can clear summer heat, relieve irritability, quench thirst, and promote urination. It is effective for conditions like summer heat with thirst, scanty urine, edema, and mouth ulcers. Today, let's explore various recipes for stir-fried watermelon rind.Watermelon Rind Stir-Fried with MeatMain IngredientsWatermelon rind, pork, red pepper2. Squeeze out excess water from the marinated watermelon rind, wash the red pepper and cut into strips, and mince the ginger.3. Wash the lean pork and cut into strips, then add salt, soy sauce, and cornstarch to marinate for a while.4. In a wok, heat an appropriate amount of oil, add minced ginger to bring out its aroma,… -
How Long to Steam Bak Chang Pork
Bak Chang pork is a unique delicacy in the southern regions, primarily made from pork and accompanied by rice flour, offering a crispy and delicious taste. The preparation method is relatively simple without many requirements. How long should Bak Chang pork be steamed to ensure that the meat is cooked well and tastes great? How Long to Steam Bak Chang Pork Appropriately Ingredients Preparation 250g of pork belly, 200g of potatoes, 100g of glutinous rice, 200g of white rice, 50g of scallions, 1 egg, 5 money (a unit of weight) of brown sugar, 5 money of five-spice powder, 10g of blended oil, 30g of Pixian broad bean paste, 10g of fermented tofu, an appropriate amount of ground Sichuan pepper, chili powder, chicken essence, salt, dark soy sauce, cooking wine, old ginger, sesame oil. Cooking Steps 1. Clean the pork belly thoroughly. Wash the potatoes, peel them, and cut them into appropriately sized triangles. 2. Finely chop the scallions. After roasting the Sichuan pepper until fragrant, grind it into a powder using a spice grinder. Heat the brown sugar in a microwave at high power for 1 minute to melt it. 3. Cut the pork belly into chunks. Finely mince the… -
How to Cook Sea Fish Without a Fishy Taste
When we talk about sea fish, we are referring to fish from the ocean. However, sea fish tend to have a stronger fishy taste compared to river fish. Many people wonder how to cook sea fish in a way that minimizes this fishiness. While it's challenging to eliminate every bit of the fishy taste, the goal is to make it acceptable or barely noticeable.How to Cook Sea Fish Without a Fishy TasteTo reduce the fishiness of sea fish, you first need to decide on the cooking method—whether it's frying, stir-frying, boiling, or something else. Using ingredients that can mask the fishy taste is a good approach. For example, cooking wine, apple cider vinegar, ginger, scallions, Sichuan pepper, and white wine can help remove the fishy smell. Additionally, it's important to remove parts of the fish that contribute to the fishiness, such as the black membrane, the bloodline (if present), and the internal organs. During the cooking process, you can also add orange peel, hawthorn berries, and garlic to cover up any remaining fishiness. However, due to their inherent marine fishiness, steaming methods may leave more residual fishiness compared to braising or other methods with more spices, which are easier to… -
Has Your Tea Been Stored Too Long? Three Methods to Brew It Back to Its Original Flavor
Tea leaves will undergo changes over time, regardless of whether they are vacuum-packed. The chlorophyll and polyphenol compounds in the tea can cause the leaves to age and turn yellow or red. If the tea was not sufficiently dehydrated or dried improperly, the infusion may become bitter and astringent. If stored improperly, it may even develop mold. Therefore, when you return to drinking tea that has been opened for some time, there are certain issues to be mindful of. First, check if the tea has developed mold. Place the tea leaves in your hand and examine them under bright light or give them a light sniff. If there is a musty smell, the tea should not be consumed and can instead be used as plant fertilizer. Brewing Method to Address the Issue If the dry tea leaves have a grassy scent or other off-flavors, you can seek the assistance of a professional tea roaster or a tea shop to process them. If there is only a slight aged or stale flavor, you can use a brewing method to address this. Method One The water temperature should be high, ideally boiling. Allow the first steeping to sit for longer than usual,… -
Homestyle Stir-Fried Chicken Pieces – Complete Guide to Stir-Frying Chicken
Stir-fried chicken is a traditional Han Chinese delicacy. The key to this dish lies in marinating the chicken beforehand, adding an appropriate amount of salt, vinegar, Sichuan pepper, fennel, chili peppers, cooking wine, and more. The more seasonings you use, the better the taste. Homestyle Stir-Fried Chicken Recipe 1. Prepare the chicken pieces, clean them thoroughly and remove excess fat. 2. Pour the cleaned chicken pieces into a large bowl. 3. Prepare an adequate amount of scallions and ginger. 4. Place the chopped scallions and ginger into the bowl with the chicken. Add an appropriate amount of Sichuan pepper, fennel, chili peppers, salt, and cooking wine for marination. 5. After twenty minutes, heat up a generous amount of oil in a wok once the chicken has been marinated. 6. Transfer the marinated chicken into the wok. 7. Continuously stir-fry the chicken pieces in the wok as evenly as possible. 8. Add a little water to the wok as needed. 9. Once the chicken is cooked through, transfer it to a serving bowl for consumption. Banana-Under-Guest's Stir-Fried Chicken Recipe Main Ingredients: Chicken thighs (2) Supporting Ingredients: Scallion (1 section) Ginger (2 pieces) Garlic cloves (4) Salt (1.5 tablespoons) Monosodium glutamate (1… -
The reason your tea doesn’t taste good might be here
Many tea enthusiasts have this problem: why, using the same tea leaves, the same teaware, and the same water, does your tea not taste as good as someone else's? Assuming there are no issues with the quality of the tea leaves, to make a good cup of tea, the main factors lie in the teaware, the amount of tea used, and the steeping time. Teaware: The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which has a direct relationship with the tea-to-water ratio and steeping time that follow. For example, rock tea is typically packaged in 8g portions. If you use a 100cc gaiwan versus a 130cc one, the amount of water added will differ. With the same steeping time, the resulting flavors will also be different, with the former being relatively stronger. Amount of Tea Used: Maintain a 1:50 tea-to-water ratio; the general amounts are: green tea 3 grams, black tea 4 grams, wulong tea 7-8 grams, dark tea and Pu'er tea 8-10 grams. If you're unsure about the amount of tea to use, try brewing with an appropriate amount first, then adjust based on the actual results. Steeping Time: This is adjusted according… -
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,… -
The Richness of Black Tea Requires Your Careful Brewing
Many who enjoy the light taste of green tea are reluctant to try the richer flavor of black tea, finding it too bitter and lacking the light and airy quality of tea. As a fully fermented tea, its strong taste is both its characteristic and benefit, making it especially suitable for drinking during the autumn and winter seasons. The Brewing Process of Black Tea: 1. The First Appearance of the “Bao Light” The black tea leaves are tightly rolled with fine tips, and their color is not the commonly known red but rather a lustrous dark black. Internationally, black tea is named "Black tea" due to the dark black color of the dry leaves. 2. The Initial Boiling of Pure Water The spring water in the kettle, when heated, begins to boil gently, and the bubbles rising to the surface resemble "crab eyes." 3. Warming the Teapot and Cups Pour the initially boiling water into the porcelain teapot and cups to warm them up. 4. The Prince Enters the Palace Use a teaspoon to gently transfer the black tea from the tea tray or presentation dish into the teapot. 5. High Pouring from the Kettle This is the key step… -
What Are You Drinking When You Sip Pu’er Ripe Tea?
Some people prefer raw tea, while others prefer ripe tea—it's a matter of personal preference. Since its inception, ripe tea has always held a lower status. Deng Shi Hai says, "Store raw tea, drink ripe tea, savor aged tea." While he doesn't directly exclude ripe tea, the word used for raw tea is "store," which suggests treasuring it, and for aged tea, the serious "savor" is employed, whereas ripe tea is dismissed with the ordinary "drink." This indicates that in his view, ripe tea was never considered a tea fit for formal settings. However, there are many who enjoy drinking ripe tea—why is this so? The Taste of Pu'er Ripe Tea Most tea enthusiasts might find the taste of ripe tea strange upon their first sip, but "strange" doesn't necessarily mean unpleasant; it just doesn't conform to the traditional tastes of other teas. The reason ripe tea was created was to replace the rich and mellow old raw tea. During a specific historical period, it did fulfill this mission. However, fresh ripe tea often carries an indelible pile flavor, which is a significant drawback that makes it difficult for many enthusiasts to approach. Clearly, such ripe tea isn't a suitable… -
Pay Attention to These Issues When Drinking Tea to Ensure Health Benefits
Drinking tea can be beneficial for health and wellbeing, but failing to follow the correct methods of tea consumption can prevent you from fully appreciating its taste and benefits, and may even cause harm to your body. Temperature: Drinking excessively hot tea can irritate the oral and esophageal mucosa, leading to local inflammation. From a nutritional standpoint, slightly cooled to warm tea is most suitable. Drinking overly cold tea can result in the loss of nutritionally valuable components over time, such as catechins and vitamin C, which are easily oxidized. Hangover Relief: Drinking strong tea after alcohol consumption can help with hangovers due to the diuretic effect of caffeine, which facilitates the excretion of acetaldehyde through the kidneys. However, acetaldehyde is harmful to the kidneys, and regularly using strong tea to relieve hangovers can lead to kidney dysfunction. Strong Tea: Consuming strong tea introduces higher levels of caffeine and theophylline, which can stimulate the central nervous system, causing excitement, hyperactivity, and difficulty concentrating, affecting work and rest. Drinking strong tea before bed can disrupt sleep or even cause insomnia. Since tea is inherently cool in nature, drinking strong tea may trigger gastrointestinal issues in elderly or weak individuals, so it's… -
Fuzhou Jasmine Tea — A Refreshing Poem of Summer
By June, with the arrival of the long rainy season, Fuzhou officially enters its fragrant summer. For old Fuzhou residents, jasmine tea is addictive. The scent is there without the flowers, the taste sweet and mellow, leaving a lingering aftertaste that's like a sweet breeze on a summer evening, making it irresistible. Fuzhou Jasmine Tea Poetic Delicacy In summer, boil a pot of hot water on the stove in a large aluminum kettle, set out several teacups on the table, and use an old-fashioned large porcelain teapot filled with a pinch of new Fuzhou jasmine tea. Wait for the water to boil, and the entire room fills with a clear and elegant floral fragrance. As the aroma greets your nose, take a sip; it's refreshingly pure and sweet as rock sugar. It’s like a breeze bringing the scent of flowers, so refreshing it captivates the soul. The ordinary summer days are unexpectedly made comfortable and soft by Fuzhou jasmine tea. Growing up with this unique fragrance, it’s an addiction for life. If you pair it with a few seasonal tea snacks, it becomes the most pleasant time of the day – only those who have experienced it understand the joy… -
Why Can’t You Brew Tea Like Others?
Many tea enthusiasts have this dilemma: why does my tea not taste as good as others', even when using the same tea leaves, the same teaware, and the same water? Note Three Aspects Assuming there are no issues with the quality of the tea, brewing a great cup primarily depends on three factors: teaware, amount of tea used, and steeping time. These elements are interrelated. Teaware: The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which directly affects the amount of tea used, the volume of water added, and steeping time. For example, a packet of rock tea contains 8 grams, and when brewed in a 100cc and a 130cc gaiwan, the volumes of water added will differ. With the same steeping time, the resulting flavors will vary, with the former being more concentrated. Amount of Tea Used: If you're brewing pre-packaged teas, it's convenient as rock tea is typically 8 grams per pack and black tea is 5 grams. For loose-leaf tea, if you're unsure how much to use, start by experimenting with an appropriate amount. If it's too weak or too strong, you'll know how to adjust for the next brewing session. Steeping…
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