Hong Kong-style tea cuisine is a product of the fusion between Eastern and Western cultures, originating in Hong Kong. Over the past 20 years, Hong Kong has gradually developed a type of restaurant that offers both purely Western and purely Chinese fast food. In terms of beverage options, it retains black tea, coffee, and traditional Chinese teas, while also giving rise to a style of milk tea made by brewing tea leaves and then adding evaporated milk and sugar—highly popular among both Eastern and Western patrons.
Oriental Beauty Tea is a unique and famous tea from Taiwan, also known as Pongfong Tea. Due to its prominent white pekoe on the tea buds, it is also called Baihao Oolong Tea. Among semi-fermented green teas, it has the highest degree of fermentation, typically around 60%, and in some cases up to 75-85%. As a result, it produces no raw grassy odors, and is neither bitter nor astringent. The main
Most of Rinnei’s tea plantations are located on hills and plateaus at elevations of 200 to 400 meters, among which the tea from Pingding stands out the most, hence the name “Pingding Tea.” The main tea variety produced in Pingding is Jin Xuan, followed by Qingxin Oolong. Although production volume is not large, the tea is of excellent quality and is considered a high-value local crop.
Kumquat tea is refreshing and thirst-quenching, with a sweet and sour taste. It has therapeutic effects such as treating tonsillitis, coughs, and reducing internal heat. It is a famous specialty in the areas of Da-hu and Tou-wu. Mingde Village, located at the starting point of the highway on the northern shore of Mingde Reservoir, is one of the main production areas of kumquat tea. When drinking kumquat tea, the fruit peel and tea leaves must first be chopped, mixed with rock sugar, and then steeped in hot water. However, as this tea has a cooling nature, it should not be consumed in excess. (Miaoli County)
The yokan at Guangshengtang is made from pure red beans or white beans, using the clear spring water of the Shoufeng River, with only a small amount of low-sugar added, following traditional methods. It has a sweet yet not cloying taste, smooth and velvety texture, and is considered the gold standard of "Yuli yokan." In addition to the authentic red bean flavor, tea yokan is also very popular. (Hualien County)…
The method for making tea eggs involves placing raw eggs on a baking tray covered with tea leaves and putting them in the oven to smoke. The high temperature allows the pores of the eggshell to naturally absorb the aroma of the tea. The exterior of the eggshell remains its original white color without any cracks, while the inside turns a tea-brown hue from absorbing the tea essence, resulting in a rich, long-lasting fragrance. Thanks to dehydration, the eggshell tightens and becomes highly elastic, offering a superior texture compared to boiled tea eggs. Though the eggs may seem simple, there's quite a bit of technique involved. First, you shouldn't choose eggs that are too large, as they not only absorb flavors less effectively but also take up the tea aroma unevenly. As for the tea used in baking, you can choose according to your personal taste preferences, but both aged and fresh teas have a crucial impact on the final aroma. Additionally, avoid using soaked tea dregs or stems, as they can either ruin the original flavor or leave unsightly tea stains. Moreover, the art of tea-baked eggs lies in achieving the perfect harmony between tea and egg, so no additional seasonings should be added during baking to preserve the authentic taste. Aside from the freshness of the eggs and the quality of the tea, baking time and temperature are the most critical factors in determining the success of the eggs. The duration depends on the amount of tea, the number of eggs, and their size—this requires a wealth of experience to master. If you want to try the flavor of “iron eggs with tea,” the baking time will inevitably need to be extended. (Taitung County)
The history of tea cultivation in Taitung dates back to 1963. Due to its favorable climate, soil, and rainfall, Luyeh became one of the earliest and most successful tea-growing regions. Coupled with its expansive views and well-organized tea plantation landscapes, it has developed into a popular leisure and sightseeing tea farm. Today, the total area of Luyeh’s sightseeing tea plantations spans over 300 hectares.
Mr. Su, who runs the Rende Traditional Chinese Medicine Shop, has developed a variety of uniquely flavored bitter teas based on his years of in-depth knowledge of herbal properties. Categorized by bitterness levels into Bitter Tea, Hundred Herbs Tea, and Green Herb Tea, all are brewed from multiple natural medicinal herbs. The Liver-Nourishing Tea captures the fragrant essence of the bitter tea herbs while removing the bitterness, yet still retains its health-enhancing benefits as a refreshing and heat-reducing drink. (Penghu County)
Caoling is Taiwan’s most famous producer of bitter tea seed oil. Despite the name “bitter,” the oil has a rich, mellow, and sweet flavor. In November, during the bitter tea harvest season, you can see tea farmers using bamboo poles to shake the leaves and collect the bitter tea fruits. The farmers remove the shells to extract the dark brown tea seeds, which are then dried and sold to oil mills. The mills grind the seeds into powder and use machines to press out the oil. Bitter tea seed oil is rich in various nutrients. Besides being used as a cooking oil, it can also be consumed raw and is known to be effective in treating gastrointestinal diseases, diabetes, and endogenous skin conditions. (Yunlin County)
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Alishan Zhulu Tea is produced in Shizhao, Zhushan Township, Chiayi, Taiwan. It features tightly rolled, neat leaves with a vibrant dark green hue and attractive sheen. The tea liquor is clear, honey-green in color, with an inviting aroma that is fresh yet not overpowering. It delivers a lively mouthfeel and a thirst-quenching sensation, embodying the pinnacle of fine tea craftsmanship. Zhushan Township is located east of Chiayi County and is one of Taiwan’s emerging high-mountain tea regions, also well known for producing Zhulu Tea.
Using locally sourced high-mountain tea blended with a unique traditional Chinese medicine formula, the eggs are simmered over low heat for seven full days. They then undergo multiple rounds of “tempering” through alternating cold in the fridge and heat from the stove to achieve a texture that is chewy yet tender, soft yet firm. Compared to regular iron eggs, Fenchihu Tea Iron Eggs are less overly salty and more pleasantly sweet—the secret lies in
Weng Ji’s bubble tea may not be the best in Taichung City, but its tea snacks are absolutely exceptional. Among them, the Oolong-flavored dried tofu has the most delightful taste — made with black dried tofu specially delivered from Daxi in Taoyuan, it is marinated using an exclusive secret recipe that renders it smooth, flavorful, and tender. It’s then drizzled with a specially prepared spicy scallion sauce, giving it a fragrant and fiery kick. As for the chilled edamame, it’s lightly numbing and spicy, with just the right balance of saltiness and texture — incredibly tasty.
Ingredients: Whole wheat wheat vermicelli, carrots, radish sprouts, tea oil, sesame oil, naturally brewed soy sauce. Method: 1. Boil a portion of whole wheat wheat vermicelli in a pot until cooked, then remove from heat and place in a bowl for later use. 2. Shred the carrots into thin strips, mix evenly with the whole wheat wheat vermicelli, and season with an appropriate amount of tea oil, sesame oil, and naturally brewed soy sauce...
Wenshan Pouchong Tea is a lightly semi-fermented oolong tea. It is mainly produced in counties in northern Taiwan, such as Taipei City and Taoyuan. The premium Wenshan Pouchong Tea comes from the Wenshan District of Taipei County (now New Taipei City), including townships such as Xindian, Pinglin, Shenkeng, Shiding, Pingxi, and Xizhi. With over 200 years of tea cultivation history, this region is the birthplace of tea production in the province.
Rongjiang navel oranges are a specialty of Rongjiang County in Qiandongnan Prefecture, Guizhou Province. The navel oranges from Rongjiang are of exceptional quality—large in size, bright in color, high in protein content, and rich in various vitamins. In 2008, Rongjiang’s “Wurong” brand navel oranges were awarded titles such as the “Silver Award at the China International Forestry Expo” and the “Gold Award for Characteristic Agricultural Products Processing in Guizhou.”
The parent plants of Rongjiang Rock Sugar Oranges were originally introduced from Qianyang County in Hunan Province. Thanks to our county’s mild climate, abundant rainfall, and fertile soil, the trees grow vigorously with lush foliage. The oranges are uniform in size, smooth-skinned, brightly colored, thin-peeled, and have few seeds. Their flesh is tender, juicy, fragrant, and pleasantly sweet with a balanced acidity. They have a soluble solids content of over 13%. Additionally, they help clear internal heat and enhance flavor, are rich in various vitamins, and store well. These oranges once won the top fruit award at the Second China Agricultural Expo.
Tianzhu navel oranges are a specialty of Tianzhu County in Qiandongnan Prefecture, Guizhou Province. These oranges have smooth skin, well-shaped and neatly arranged fruits, rich flesh texture, tender and easily separable pulp, balanced sweetness and acidity, a strong flavor, high storability, and excellent quality. Tianzhu County has over 80,000 acres of land suitable for growing premium-quality navel oranges, and currently features the “Qingshui River” brand of Tianzhu navel oranges.
Commonly known as "A-lei" (in the Hani language), the Honghe Pummelo Wingleaf was discovered in 1975 by the Citrus Research Institute of the Chinese Academy of Agricultural Sciences, the Horticulture Research Institute of the Yunnan Academy of Agricultural Sciences, and other organizations in Leqing Township, Honghe County. It was officially named the Honghe Pummelo Wingleaf in 1976. This evergreen tree is primarily characterized by its wing leaves being larger than its main leaves, with wing leaves measuring 12–18
Ingredients for Orange Shrimp Salad: 1 orange, 10 shrimp (head-on or peeled depending on preference), half a cucumber, 1/4 stick of celery, half a carrot, 2 cherry tomatoes, 3 small florets of broccoli. Seasoning: 3 tablespoons strawberry jam, 4 tablespoons salad dressing. Directions: 1. Wash the shrimp, place them…