Speaking of tea, in fact, it is not so simple as drinking. It has long been shaped in all aspects of our lives. See it, smell it, and take it for granted. In one day, with tea, although it has long been deformed until we do not know it, the benefits of tea still affect our little days.


10:00 Fresh Matcha Dessert

Many years ago, we first saw the concept of the so-called “matcha” concept in Japanese desserts that had not been dyed and were still green. In fact, Matcha didn't originate from Japan at first, but was traced back to the Sui Dynasty in China. It flourished in the Tang Dynasty, and it was in the Song Dynasty when the heyday was at its peak, and it flowed into Japan with the Tang Dynasty. When the Ming Dynasty began, China began to brewing green tea, Matcha crafts will disappear.

As we all know, the value of matcha tea is much higher than that of brewing green tea, and the consumption of nutritious ingredients for 30 cups of tea is equivalent to a bowl of Matcha powder. Therefore, more and more health care professionals are already confined to the use of Matcha powder instead of eating only foods with Matcha. Add green tea powder to water, milk, yoghurt, coffee, and soy milk, and it can increase the shelf life of foods. This is exactly the same principle that green tea can fight against aging, because tea polyphenols have antioxidant properties. effect.

However, what many people do not know is that Matcha and green tea powder are actually two concepts and the production process is completely different. Matcha is a “natural stone milled and ground into a fine powder and covered steamed green tea”. Covering and steaming green refer to its cultivation and drying methods, respectively. The ordinary green tea powder not only uses ordinary green tea, but also is not the result of ultra-fine particles processed by stone grinding, but is instantly crushed by a metal grinder.

Selection of authentic matcha tea:

1, color green rather than brown yellow

2, fine particles, about 2-10 microns, while the green tea powder is about 75-180 microns.

3, rich fragrance, rather than fire.

4, After entering the water, the foam is rich, the suspension force is strong, and precipitation lasts for about 300 seconds.

5, sweet taste without bitterness.

18:00 馥郁创意茶菜

Generally we think of tea dishes, is a "Longjing shrimp", and no other thought. This time, I saw the "Spring Tea Delicacies" of Le Méridien hotel. I realized that what is meant by "creativeness" is that all sorts of tea products can be imported into a variety of cuisines, and it is not a gimmick. It is really a gimmick. To use tea to make it more delicious.

Cha Cai production Tips:

1, tea dishes are generally made with tea or tea, but the tea can not be too strong, to use its tea, but can not cover up the taste of the dish itself.

2, green tea can be used with a variety of seafood fish, suitable for frying; black tea is suitable for cooking poultry, mainly in the form of boiled, soy sauce for the purpose of color, or to maintain a light taste; Oolong tea, as appropriate, the taste is stronger, may be a bit Astringent, but have a flavor.

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