Ten tea cuisine recipes revealed: floral-fruity oolong tea sesame oil rice with Baojhong sweet orange duck breast

Taiwanese tea has rich flavors, and besides drinking it, using it in cooking adds even more flavor. The Tea Research and Extension Station collaborated with four well-known chefs, spending nearly four months on research and development, designing 10 dishes with 10 kinds of tea respectively, including Gaba oolong tea paired with oil rice, where floral-fruity aromas and pork sauce aromas are perfectly balanced; Wenshan Baojhong paired with sweet orange duck breast; seafood cold noodles with vinegar-splashed oolong; Ruby black tea in xiaolong soup dumplings, and more, making tea leaf and ingredient pairings more diverse. The Tea Research and Extension Station has also released complete recipes so the public can make tea cuisine at home.

Tea infusion and tea powder in cooking: less greasy, less fishy, and more refreshing

Su Tsung-chen, director of the Tea Research and Extension Station, said that in Taiwan, aside from Keelung and Tainan, every region has its own specialty tea, and combining tea with cooking can remove fishiness, cut greasiness, and make food even better. However, after tea leaves are cooked at high temperatures, the tea color, aroma, and flavor are easily lost. One of the chefs in this development project, Chuang Cheng-yun, deputy head chef of Xian Lao Man, said that different teas have different strengths, and through many trials they found that pre-processing tea leaves by grinding, simmering into tea infusion, and other methods is what allows ingredients to show their strengths.

Chuang Cheng-yun gave examples: black tea, which has the richest tea aroma, can be ground and mixed into minced meat to cut greasiness, and when a steamed soup dumpling is torn open and bitten, the black tea aroma can be smelled; the "Sunrise East Chicken Beauty Soup" uses Oriental Beauty tea to absorb the flavors of all ingredients, making the flavors of the main ingredients, chicken and mushrooms, more mellow; the panna cotta made with high-mountain oolong tea, "High Mountain Rhyme White Jade," is also much more refreshing because tea powder is added.

"Gaba oolong tea oil rice best represents Taiwan," Chuang Cheng-yun explained. Gaba oolong tea, with its rich floral-fruity aroma, is brewed, then stir-fried with minced pork and soy sauce, and poured over traditional Taiwanese oil rice, making the whole bowl full of Taiwanese elements. The sticky but not greasy oil rice has just the right texture and becomes more fragrant the more you chew it, and with the meat sauce, you can smell the tea aroma in every bite.

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