作者: alexdiixit

 

 

 

 

 

Feature:
Classic flavoring: Earl Gray tea is a black tea flavored with citrus peel oil, usually bergamot oil.
Versatility: Different types of black tea can be used as the base, such as Assam

Smell:
Citrus Flavor: Citrus oil provides a fresh and unique citrus flavor.
Black tea base: has the typical characteristics of black tea, such as richness, body and a bit bitterness.

Odor:
Citrus Aroma: The citrus aroma is usually the most pronounced and combines perfectly with the aroma of black tea.

Origin:
Vietnam

How to make tea:
Water temperature: Use hot water close to the boiling point (about 95-100°C).
Amount of tea: Use approximately 1 teaspoon (approximately 2.5-3 grams) of tea leaves per cup.
Tea set selection: Glass or porcelain teapot is most suitable.
Brewing time: 3-5 minutes, adjust according to personal taste.
Tea color observation: The tea should be golden or dark brown, depending on the black tea base used.

**Earl Gray tea is a tea widely loved by tea lovers around the world, not only because of its unique citrus flavor, but also because it is suitable for enjoying at different times and occasions. The correct way to brew tea will help bring out its full flavor and aroma.

 

 

 

 

 

Feature:
Variety: Ceylon black tea comes in many different flavors and types, including teas from different regions and altitudes in Sri Lanka.
Rich color: Tea usually appears golden to reddish brown.
Typical Characteristics: Typically has a medium to strong body and a distinctive fresh, fruity flavor.

Smell:
Fruity: A hint of orange peel and citrus.
Liveliness: The flavor is usually quite fresh and lively.
Depth: Depth of flavor varies by region and processing, from mild to intense.

Odor:
Fragrant: The aroma is usually sweet and fruity, with a hint of woody or smoky undertones.

Origin:
Vietnam

How to make tea:
Water temperature: Use hot water close to the boiling point (about 95-100°C).
Amount of tea: Use approximately 1 teaspoon (approximately 2.5-3 grams) of tea leaves per cup.
Tea set selection: Glass or porcelain teapot is most suitable.
Brewing time: 3-5 minutes, adjust according to personal taste.
Observation of tea color: The tea should be golden yellow or reddish brown.

**Ceylon Black Tea is a very versatile and classic tea that is loved by tea lovers around the world. Because of its variety of flavors and aromas, it can be drunk on its own or is often used in blends with various teas, such as Earl Gray. The correct way to brew tea allows you to better appreciate the multi-layered flavor of this tea.

 

 

 

 

 

Feature:
Exquisite Flavor: Known as the “Champagne of Teas,” Darjeeling Black Tea is known for its unique, complex flavor.
Seasonality: The taste changes depending on the harvest season (first season, second season, autumn, etc.).
Color: The tea is lighter in color, usually golden yellow or light orange.

Smell:
Obvious fruity aroma: with fruity flavors such as peach, apricot or grape.
Floral: Sometimes floral notes of rose or jasmine.
Slightly Bitter: Some varieties have a slightly bitter aftertaste.

Odor:
Fresh floral and fruity aroma: The aroma is usually very soft, with floral and fruity aromas.
Woody or musky aroma: High-grade Darjeeling black tea will have a light woody or musky aroma.

Origin:
India. Darjeeling black tea is mainly produced in the Darjeeling region in western India, where the high altitude and special climatic conditions give the tea a unique flavor.

How to make tea:
Water temperature: hot water about 85-90°C.
Amount of tea: Use about 2-3 grams of tea leaves per cup.
Tea set selection: Glass or porcelain teapots are better suited to show off the delicacy of the tea leaves.
Brewing time: 2-3 minutes, which can be extended to 5 minutes according to personal taste.
Observe the color of the tea: the tea should be golden yellow or light orange.

**The correct method of brewing Darjeeling black tea can enable you to better appreciate the multi-layered flavor of this tea. Because it has a more delicate and varied flavor and aroma, it is not usually mixed with other teas or spices.

 

 

 

 

 

Feature:
Rich Taste: Assam black tea typically has a thick, mouth-filling taste.
Bright color: The tea is dark orange to reddish brown.
High Caffeine Content: Assam black tea has a high caffeine content compared to other black teas.

Smell:
Malt flavor: It has obvious malt and caramel flavor.
Balance of sweetness and bitterness: Generally the taste is balanced, with a mixture of sweetness and slight bitterness.

Odor:
Malt and caramel: The main aromas are malt and caramel.
Slightly bitter and resinous: Some species also have a slightly bitter and resinous odor.

Origin:
Vietnam

How to make tea:
Water temperature: Use boiling water, approximately 100°C.
Amount of tea: Use about 3-5 grams of tea leaves per cup.
Tea set selection: Because the tea is rich in color, it is better to use a porcelain pot or a glass pot.
Tea brewing time: about 3-5 minutes, can be adjusted according to taste.
Adding options: Milk and sugar can be added, or plain.

**Assam black tea is the main ingredient in many classic tea drinks such as English afternoon tea or Chai. Its rich taste and high caffeine content make it a go-to morning drink for many. The correct way to brew tea allows you to better experience the multi-layered flavor of this tea.

Ancient black tea generally refers to black tea made using traditional methods and often has a unique taste and flavor. This type of tea is often associated with the past or a certain “taste of home.”

Feature:
Rich taste: Generally speaking, ancient black tea has a richer taste.
Deep color: The color of tea is often deep red or reddish brown.
Handmade: Tea is often picked and made by hand, with more emphasis on traditional tea-making techniques.

Smell:
Malt and syrup: Has a distinct malt and syrup flavor.
Slightly Bitter and Sweet: Usually has a slightly bitter taste, but also has a sweet aftertaste.

Odor:
Baking aroma: It has the aroma after baking.
Woody or earthy: Some ancient black teas also have woody or earthy aromas.

Origin:
India Vietnam

How to make tea:
Water temperature: boiling water, about 95-100°C.
Amount of tea: Use about 3-5 grams of tea leaves per cup.
Tea set selection: Traditional porcelain or glass pots are good choices.
Tea brewing time: 3-5 minutes, can be adjusted according to personal preference.
Adding options: You can add lemon slices, honey or milk, etc., or pure.

**Ancient black tea is particularly popular among those who love classic and traditional food culture because of its rich taste and traditional production methods. The correct way to brew tea can better bring out its deep flavor.

 

 

 

 

 

Clove powder is ground from dried clove buds.

Feature:
Color: Tan.
Texture: Fine powder texture.

Taste and Smell:
Taste: Strong, spicy, with a slightly sweet mouthfeel.
Smell: Intensely sweet and woody aroma with warm, aromatic and spicy characteristics.

Origin:
Cloves are native to Indonesia’s Maluku Islands, but are now grown mainly in Indonesia, Madagascar, Tanzania and other tropical regions.

Cooking dishes:
Stew: Ground cloves are often used in stews of beef, lamb or pork to add a deep flavor to the dish.
Desserts: Ground cloves are also used in apple pie, pear cake, gingerbread, and other holiday desserts.
Beverages: It can be added to hot cider or hot chocolate to provide a warm and comforting taste.
Pickling: clove powder is also used in pickled foods, such as cured meats or pickles.
Spice Blends: Clove powder is an ingredient in many spice blends, such as allspice, hot curry powder, or other spice blends.

Applicable dishes:
Roasted pig’s feet with cloves, duck meat with cloves, Filipino braised meat dishes, Indonesian Badawi braised chicken, bitter melon pork ribs soup, braised meat with vegetables, curry, steamed milkfish with pineapple bean paste, chocolate pudding, cakes, pickled preserves, wine

**The strong taste and aroma of clove powder make it very popular in cooking, but it also needs to be used with care so as not to overpower the flavors of other ingredients.

 

 

 

 

 

Feature:
Curry powder is a condiment made from a combination of spices and is commonly used in Indian cuisine.
Its ingredients may vary by region and specific cuisine.

Taste and Smell:
The flavor of curry powder is complex and rich, with slightly spicy, sweet and slightly bitter taste.
It has a strong smell and when heated it releases an alluring aroma that is irresistible.

Origin:
India

Cooking dishes:
Curry meals: Indian curry powder is the main seasoning in many Indian curry dishes, such as chicken curry, goat curry, etc.
Meals and Pasta: It can be used in fried rice or seasoned noodles to give meals a unique flavor.
Marinade: Curry powder can be used to marinate meat or fish to make it more delicious.
Soups: For example, curry coconut milk soup, which combines the spiciness of curry with the richness of coconut milk.
Snacks: Some fried or grilled items, such as samosas or curry patties, are also flavored with curry powder.

**Indian curry powder not only plays an important role in Indian cuisine, but is also used by chefs around the world in various cuisines to add rich flavor to food. Different brands or regions may have their own unique recipes, so the taste and spiciness may vary. When cooking, it is recommended to add gradually according to personal taste to achieve the best flavor balance.

 

 

 

 

 

Feature:
Baba curry powder is a type of curry powder unique to Malaysia and Singapore and is influenced by Malay, Chinese and Indian food cultures.

Taste and Smell:
Baba curry powder has a unique spicy, sweet and spicy taste with a slightly fruity aroma.
A mixture of spices.

Origin:
Malaysia

Cooking dishes:
Curry meals: used to make a variety of meat, seafood or vegetable curries, such as chicken curry, fish curry, etc.
Coconut Milk Dishes: Baba curry is often combined with coconut milk to create a rich curry-based coconut milk soup or stew.
Curry cake: A Malaysian snack using Baba curry powder to flavor the filling.
Curry Noodles: A rich curry soup base made with Baba curry powder, served with noodles and other toppings.

**Baba curry powder is a representative of the unique food culture of Malaysia and Singapore, which combines the essence of the multiculturalism of these regions. When cooking, you can add the right amount of Baba curry powder according to your personal taste to achieve the ideal flavor balance.

 

 

 

 

 

Feature:
Appearance: Small, round fruits ranging in color from light brown to dark red.

Taste and Smell:
Taste and effect: The taste of Sichuan peppercorns is very unique, and it will bring a sense of numbness after eating, which is why it is called “Ma pepper” in China. Has a strong spicy woody aroma.

Origin:
Zanthoxylum bungeanum is mainly produced in China, especially in Sichuan, Shaanxi and Shanxi. But now, other countries such as India and Nepal have begun to grow Zanthoxylum bungeanum.

Cooking dishes:
Spicy taste: Sichuan peppercorns are a key ingredient in Sichuan dishes such as Mapo tofu and boiled fish. Used together with chili peppers, they can produce a “spicy” taste.
Seasoning: often used to make seasoning oil, such as Sichuan pepper oil.
Stewing and pickling: Sichuan peppercorns can be used to stew meat or pickle food to bring a special aroma.
Fry until fragrant: Before stir-frying, fry the Sichuan peppercorns in hot oil until fragrant to increase the aroma of the dish.

Applicable dishes:
Spicy hot pot, boiled beef, mapo tofu, pepper and sesame roasted chicken, cold vegetables, vinegar-glazed potato shreds, beef noodles, Sichuan spicy red oil

 

 

 

 

 

Feature:
Acanthopanax bark is the fruit from the Schisandra chinensis plant. Schisandra chinensis is named for its five flavors (sweet, sour, bitter, spicy and salty).
Schisandra is a vine whose fruits are usually bright red berries.

Taste and Smell:
Wujiapi has five basic flavors, which gives it a unique flavor.
It has a fresh, fruity smell and a complex taste, sweet and sour, with a certain bitterness and slightly salty taste.

Origin:
China

Cooking dishes:
Soups: Acanthopanax bark is often used as part of soups
Schisandra chinensis wine: Wujia skin is used as a seasoning for the wine, giving it a unique flavor.
Schisandra chinensis syrup: Acanthopanax bark can be boiled with sugar to make syrup