What is the recipe for refreshments? Seven soup tea recipes

Sweet with green, sour with red, melon seeds with oolong".

The so-called sweet with green here, that is, sweets are drunk with green tea, such as sweet cakes and all kinds of egg tarts; Sour with red, that is, sour food with black tea to drink, such as fruits, candied fruit; Melon seeds with oolong, that is, salty food with oolong tea.

To drink, such as melon seeds, salt beans, dried bamboo shoots, this tea food matching principle is the embodiment of the harmony between tea and tea.

Judging from the color and shape of the refreshments, most of them pay attention to their visual ornamentality, requiring their color and shape to be harmonious, small and exquisite. For example, the "Lihong backgammon" that reflects the flavor of Guangdong and Fujian.

It is a delicate refreshment, it is made of lychee black tea soup mixed with horseshoe powder, the appearance is red and white, layered, chewed cool, smooth and sweet, and matched with black tea.

The regionality of refreshments is mainly due to the eating habits of one party. Due to the wide range of tea areas in China, different folk customs, and different tea drinking customs in various places, the regional characteristics of tea spots are obvious.

For example, the southern Fujian region of Fujian Province.

and the Chaoshan region of Guangdong Province.

I like to drink oolong tea, and I mostly use small pots and cups of gongfu tea.

Brewing method, sipping slowly, the tea is not only delicious, but also elegant in appearance, mainly mung bean pie, coconut cake, mung bean cake, taro date, puffed food, candied fruit and so on.

Cantonese morning tea.

Commonly known as "one cup of two pieces", it means a cup of tea and two dim sum, which can not only fill the stomach but also lose the fun of tasting tea.

1. Cheong Fun. When it comes to Guangdong morning tea, I have to mention rice rolls, there are two kinds of rice rolls in Guangdong, one is bula rice rolls, and the other is drawer type rice rolls, with different production tools and different tastes.

Rice rolls can be seen in Guangdong, whether it is a high-end tea house or a food stall, it is mainly steamed with sticky rice flour and corn starch rice milk, and then rolled into a roll, and will be poured into soy sauce when eating, the taste is light and smooth, elastic, fragrant and delicious.

2. Shrimp dumplings. Shrimp dumplings are also one of the classic snacks of Guangdong morning tea, with a delicate and clear skin, faintly visible filling, and a bite is very delicious, completely different from the taste of northern dumplings.

The outer skin of shrimp dumplings is made of flour and corn starch, which is also known as flour, which separates the flour gluten in the flour, and the rest is the flour flour, which is made of boiling water and flour, so that the steamed shrimp dumplings are transparent and the taste is chewy.

3. Barbecued pork buns.

Barbecued pork is a classic Cantonese flavor, usually made with pork loin marinated and then grilled, the taste is fresh and tender, with a hint of sweetness, lean meat is not firewood at all, and the barbecued pork is wrapped into a bun, which is a barbecued pork bun.

Guangdong's barbecued pork buns are not like the big buns in the north, they are small and delicate, and the soft dough and the tender filling of the barbecued pork are a very good morning tea snack.

Fourth, siu mai. Cantonese people say that siu mai, barbecued pork buns, shrimp dumplings and egg tarts are the "four treasures of dim sum" of Cantonese refreshments, and they are also the four refreshments with the highest order rate.

Guangdong dry steamed siu mai mainly uses lean meat, shrimp and so on to make the filling, the skin is thin and the meat is smooth, the color is umami and delicious, in the 30s of the last century, the dry steamed siu mai has been very popular in Guangdong, and it has been a very popular tea in the tea house until now.

5. Egg tarts. Egg tarts are familiar to everyone, with the improvement of living conditions, the oven is also a common small household appliance in every household, and many people use the oven to make the first dim sum, which is egg tart.

The egg tart is crispy on the outside, the filling is creamy, sweet but not greasy, smooth and tender, it is a very delicious small snack, and it is also popular with everyone in Guangdong teahouse.

6. Custard buns.

Custard bun, also known as milk queen bun, is a very famous snack in Guangdong, characterized by this custard filling, custard stuffing is usually made of butter, eggs, milk, sugar, starch, flour, etc.

Custard buns are full of milky flavor and soft taste, and it tastes more like a pasta dish like a bean paste bun, but the difference in the filling, I like it very much.

A soup, measure the amount of tea, adjust like sol: first put about a spoonful and a half of tea powder, use boiling who to inject, and then adjust it into a viscous form to form a colloid, the particles must be all dissolved, and the bite between the tea powder and the tea powder is dressed up in a hall.

The second soup is both strong and strong: fast and hard are the key elements of the second step, don't hit the big bubbles and small bubbles, then the second soup will fail.

Three soups, blow lightly and evenly, Suwen crab eyes: pour a small amount of water, start the third soup, use the tea whisk at an even speed, and break the big bubbles into small bubbles at a uniform speed.

Four soups, slightly wider do not speed, book transport light clouds gradually born: the use of tea whisks to the amplitude is larger, the speed is smaller than the three soups, the so-called light clouds gradually emerge, refers to the color of the tea surface becomes whiter.

The five soups can be slightly indulgent, and the brown color is exhausted: blow hard to make him stand up, some are too flooded to put a little faster, and the whisk should be even and thorough.

Six soups, with a view of the standing, the milk point is erect: the bottom of the tea powder that has not been beaten off to him to continue to beat, so that the milk surface is more view-based, and the milk point is erect.

Seven soups, the milk mist is surging, overflowing: the last step is to hit, hit quickly in the middle and upper part, until Zhou Hui condenses and does not move, which is called overflowing.

The eight formulas of tea are peacock opening, warm cup scrubber, appreciating good tea, students thinking of returning, arguing about the spring breeze and rain, turning dew into three talents, rewarding guests with grass, and sipping incense and tasting tea.

The peacock opening screen is to display the tea set, the tea tray, hand-made brewing, tea ceremony group, cover bowl and other tea art supplies that need to be used, in turn grouped in a circular arc in front of the body neatly, the person is in the middle position, similar to the peacock open screen, hence the name. As the name suggests, the warm cup cleaner uses boiling water to clean the teacup and teapot, which can not only keep the tea set clean, but also raise the temperature of the body and the wall of the cup, so as not to affect the taste of the tea, and it is also a respect for the guests.

The student's thinking is an aesthetic interpretation of the tea casting, usually for the drinking of flower tea. When the delicate flower tea falls into the bowl like a piece of petals, it is like students from all over the world gathering in one place, which is also the meaning of the Shangtou method.

Delicious tea recommended

1. Xinyang hair tip.

Xinyang Maojian is a specialty of Xinyang, Henan, the local has a long history of tea production, there are archaeological experts in Xinyang Gushi County in the territory of the shed cherry blossoms in a Warring States period tomb found tea, it can be seen that its tea production history is more than 2,000 years.

2. Fairy fog phoenix tea.

Xianwufeng and Xinming are the special black tea of Yunlian County, Sichuan, which is rich in black tea and has always had the reputation of the hometown of Sichuan Hong. This tea is the best of Yunlian black tea, and the production process used has been selected as a national intangible cultural heritage, because of its local characteristics, this tea is listed as a national geographical indication protected product.

<> "Share 6 kinds of tea matching rules, speed collection.

1. Green tea. The taste of green tea is fresh and elegant, and the aroma and taste of the tea are relatively subtle, so the matching refreshments should not be too strong. In general, light pastries are suitable for pairing with unfermented or lightly fermented teas such as green tea and white tea.

2. Black tea. The famous products in black tea include Zhengshan Xiaozhong, Qi Hong, Yunnan Red, etc., the taste of black tea is relatively mellow and rich, the aroma is rich, and it is suitable for some lightly sour snacks. It can also be accompanied by some desserts and cakes, which is also the origin of afternoon tea.

3. Oolong tea.

Oolong tea is a semi-fermented tea, the taste is between green tea and black tea, the taste of heavy rhyme, tea soup through the throat slowly shengjin, with salty and fresh snacks to match, can retain the aroma of tea, do not destroy the original taste.

4. White tea. The taste of white tea is sweet and refreshing, and the aroma is subtle, so the tea with Buddha is sweet and sweet, and it should not be too greasy and heavy. New white tea has a high polyphenol content, so it is better to drink it with refreshments.

5. Yellow tea. Yellow tea tastes fresh, on the basis of green tea, there is an extra dull yellow process, and the refreshments that go with it should also follow their characteristics, the taste should not be too strong, and the combination of low sugar content pineapple crisp s cheesecake, nuts, etc. is just right.

6. Black tea. Black tea is a post-fermented tea, the common Anhua black tea, Pu'er ripe tea, has a strong effect of scraping oil and removing fat. Pu'er tea is divided into raw Pu'er tea and cooked Pu'er, and the taste of Pu'er tea is relatively mellow, and it should be paired with some refreshments with heavier tastes.

Refreshments are a kind of dim sum developed in the process of tasting tea. The refreshments are fine and beautiful, the taste is diverse, the shape is small, the quantity is small, the quality is high, and the variety is rich, which is the main body of tea food. Depending on the region, the details of the tea pairing are also different.

A wide variety of refreshments.

There are many people who like to drink kung fu tea in the southern Fujian region of Fujian Province and the Chaoshan area of Guangdong Province. These small snacks are quite exquisite, delicious and elegant, the size of a small mooncake, with a sweet mung bean paste pie; coconut cakes made of minced coconut; There are mung bean cakes that are as golden as the moon; There are dried meat and dried meat from Taiwan; There are also taro dates with southern Fujian characteristics, and there are also various candied fruits.

In the north, represented by Beijing, most of the refreshments are melon seeds, peanuts and other snacks, which are very casual.

Now Guangdong's morning tea is popular all over the country, Guangdong morning tea is actually an extension of a drinking custom based on tasting delicious food and supplemented by tea tasting. There are so many refreshments in the morning tea that there are countless people, the taste is sweet and salty, everyone takes what they like, very casual, and each refreshment is small and exquisite, there are many kinds of refreshments, and the taste is diverse. Egg tarts, powdered fruits, sakima, siu mai, shrimp dumplings, ......These familiar names, when encountered with various teas, will produce a clever "chemical effect".

The refreshments were beautifully made.

Compared with traditional dim sum, the refreshments are more exquisitely made, focusing on the color and shape of the refreshments, and paying attention to the ornamentality of the refreshments. Like crystal shrimp dumplings, they are as clear as they want to speak. The tasting of refreshments focuses on chewing slowly and savoring carefully, such as durian crisp, whose puff pastry is as thin as cicada wings, slightly brushed with clear oil on the surface, sprinkled with a few sesame seeds, and gently bites the outer thin shell, just like eating a freshly peeled durian, and the rich fragrance rises on the tip of the tongue.

How refreshments and tea are paired.

Refreshments have a rich connotation, and in the matching with tea, pay attention to the harmonious combination of refreshments and tea. The principle of pairing with refreshments can be summed up in a small formula, that is, "sweet with green, sour with red, melon seeds with oolong". The so-called sweet with green:

That is, sweets are paired with green tea to drink, such as all kinds of sweet cakes, pineapple cakes, etc. with green tea; Sour with red: that is, sour food is drunk with black tea, such as fruits, lemon slices, candied fruits, etc. with black tea; Melon seeds with oolong: that is, salty food is drunk with oolong tea, such as melon.

It is both a refreshment, and the relationship with tea is always the relationship between the protagonist and the supporting role, although it is colorful and diverse, but it is also noisy and can not take the lead, and the refreshment is both a nutshell, and the fragrance or mellow of the tea is more prominent. The combination of refreshments makes the character of tea more twists and turns, and its quiet heart is seen in the twists and turns.

The process of ordering tea is no less solemn than a priest presiding over a small religious ceremony. In this process, it seems that the tea itself is no longer important, but the form of the tea that is important. Among them, wiping tea sets is particularly important.

Before making tea, the host should wipe all the tea sets, before wiping, but also to carry out the silk towel drill, the master took the white silk scarf from the waist, carefully looked at it, folded into a triangle, and then folded small, and then began to wipe the tea can, wipe the tea spoon after wiping the tea can, wipe it horizontally once, wipe it vertically twice; Next, wipe the water jar; Finally, the procedure for wiping the bowl is to wash it with hot water, then dry it with a silk towel, wipe it three and a half times, and finally turn the front of the bowl to your side.

The tea ceremony offers another world for the Japanese. Watches are forbidden here, and there are no clocks; No money, women, business, no gossip here, the topic is limited to art and nature.

Japan's tea ceremony flourished during the Warring States period, and its origin and development were almost at the same time as Japan's bushido. This phenomenon of "tea and knife" complementing each other profoundly reveals the cultural connotation of the tea ceremony from one perspective. For the samurai who fought every day and their lives were in danger, the quiet teahouse was an oasis for their souls, where they could forget the battles on the battlefield and the troubles of life and death.

The rulers saw the miraculous function of the tea ceremony, and when the generals went on expeditions, they often held tea ceremonies at the front of the position to boost morale. Before the samurai go into battle, there is a bowl of tea at the bottom, which can eliminate the tension and madness in their hearts.

still responds to the old saying: what is missing, make up for it. Japan is an island country with scarce resources, beautiful scenery, and frequent natural disasters, which has cultivated the turbulent nature of the Japanese people, and in the words of Japanese scholars, the Japanese personality is like a typhoon, with the dual nature of "forbearance" and "seizure".

The tea ceremony provides a unique spiritual comfort zone for the Japanese.