作者: alexdiixit

 

 

 

 

 

Jasmine green tea is a tea that uses green tea as a base and then adds the fragrance of jasmine flowers. This tea is particularly popular in Asia.

Feature:
Light Green Tone: Jasmine green tea water usually appears light green or yellow-green in color.
Floral and tea aroma combined: The unique production process perfectly blends the floral aroma of jasmine and the tea aroma of green tea.

Smell:
Refreshing: The green tea base makes it taste very fresh.
Sweet floral fragrance: The addition of jasmine brings a sweet floral fragrance.

Odor:
Jasmine fragrance: Obvious jasmine fragrance, fresh and long-lasting.
Green tea base aroma: A light green tea aroma adds a layer of flavor.

Origin:
Vietnam

How to make tea:
Water temperature: 70-80°C hot water.
Tea amount: Generally use 3-4 grams of tea per 200 ml of water.
Tea set: It is recommended to use glass or porcelain teapot.
Tea brewing time: The first brewing time is about 1-2 minutes. You can adjust the tea brewing time according to your preference.
Multiple brewing tea: This kind of tea can usually be brewed multiple times, increasing the brewing time by 30 seconds to 1 minute each time.

**Jasmine green tea is often used in various occasions because of its unique aroma and taste. It is very popular whether for daily drinking or as a gift. The correct way to brew tea can better showcase its unique flavor and aroma.

Feature:
Type: Four Seasons Spring Tea is a green tea or oolong tea with a high degree of aroma and taste.
Production process: Traditional four-season spring tea goes through multiple processes such as withering, rolling, fermentation and baking. Tea powder is finely ground four seasons spring tea.
Appearance: Fine powder, usually dark green in color.

Smell:
Taste: Soft, with a slight sweetness and rich aroma.
Taste: Similar to traditional Four Seasons Spring Tea, with a distinctive floral and fruity aroma.

Odor:
Having a distinctive floral and fruity flavor is an important feature of Four Seasons Spring Tea.

Origin:
Taiwan

Cooking dishes:
Baking: Ideal for use in cookies, cakes and other baked goods to add color and flavor.
Seasoning: Can be used in stir-fries or soups to add color and aroma.
Ice products: Suitable for making ice cream or smoothies.
Bartending: Can be used to make various tea-based drinks or cocktails.

**Due to its high solubility and rich flavor, Four Seasons Spring Tea Powder is a versatile and convenient ingredient suitable for use in a variety of dishes and drinks.

Four Seasons Spring Tea is originally produced in Taiwan, especially in tea areas such as Nantou and Alishan. This tea is named “Four Seasons Spring” because it can be produced all year round. It is a green oolong tea, somewhere between green tea and oolong tea.

Feature:
Leaf color: light green, often with a little purple.
Persistence: Produced year-round with consistent flavor.

Smell:
Fresh and sweet: The taste is stronger than ordinary green tea, but it is still fresh.
Fruity aroma: Most four-season spring tea has a soft fruity or floral aroma.

Odor:
Floral fragrance: Fresh floral or fruity fragrance is a major feature.
Foundation: It has the foundation of oolong tea, making its fragrance last longer.

Origin:
Taiwan.

How to make tea:
Water temperature: It is recommended to use hot water of 85-95°C.
Amount of tea: approximately 5-7 grams of tea leaves per 150 ml of water.
Tea set: It is recommended to use porcelain teapot or purple clay teapot.
Brewing time: The first brewing time takes about 30 seconds to 1 minute, and each subsequent brewing time increases by 15-30 seconds.
Multiple brewing tea: This kind of tea can be brewed multiple times, usually 3-5 times.

**Four Seasons Spring Tea is a very popular tea in Taiwan, suitable for daily drinking or as a gift. Since it is green oolong tea, it has the freshness of green tea and the richness of oolong tea, a perfect combination of the two. The correct way to brew tea can better showcase its unique flavor and aroma.

 

 

 

 

 

Baozhong tea, also known as Baozhong tea or Baozhong oolong tea. It is a very lightly fermented oolong tea, and some people regard it as a kind of tea between green tea and oolong tea.

feature:
Leaf color: green to light yellow, usually elongated or semi-curled in shape.
Light fermentation: The degree of fermentation is usually between 10% and 18%.
smell:
Sweet: The taste is extremely fresh, with the sweetness of green tea.
Complexity: Due to the slight fermentation, there will also be the depth and complexity of oolong tea.
odor:
Obvious floral aroma: Baozhong tea generally has a very strong floral aroma, especially the aroma of olive flowers and jasmine.

Origin:
Vietnam

How to make tea:
Water temperature: It is recommended to use hot water of 85-95°C.
Amount of tea: Use about 5-7 grams of tea leaves per 150 ml of water.
Tea set: It is best to use porcelain pot or purple clay pot.
Brewing time: about 30 seconds to 1 minute for the first brew, then add 15-30 seconds for each subsequent brew.
Brew tea multiple times: This tea can usually be brewed 3-5 times.

**Baozhong tea is deeply loved by tea lovers because of its unique floral aroma and multi-layered taste. It has the freshness of green tea and the subtle complexity of oolong tea, making it perfect for any season and occasion. The correct way to brew tea allows you to better experience the various flavors and aromas of Bao Zhong tea.

 

 

 

 

 

Feature:
Type: There are two types: raw Pu’er and cooked Pu’er. The former requires aging and fermentation, while the latter has been artificially fermented.
Appearance: Usually pressed into cake, brick, tower or loose tea.
Color: The color of the tea soup changes depending on the year and degree of fermentation, and can range from golden to reddish brown to almost black.

smell:
Raw Pu’er: New tea has a strong bitterness and becomes sweeter and mellow as it ages.
Ripe Pu’er: Usually mellower, with an earthy or barky flavor and a rich mouthfeel.

odor:
Raw Pu’er: New tea has a herbal and woody aroma, which becomes richer after aging and may have floral and fruity aromas.
Ripe Pu’er: Has a special smell of ripe bark or earth.

Origin:
China

How to make tea:
Tea set: It is recommended to use a clay pot or porcelain pot.
Amount of tea: It is recommended to use about 5-8 grams of tea per 150 ml of water.
Water temperature: Use hot water close to the boiling point (about 95-100°C).
Wash the tea: First brew it with hot water for about 3-5 seconds, then pour out the tea soup.
Brewing time: about 20-30 seconds for the first brew, then increase by 10-15 seconds each time.
Brew tea multiple times: Pu’er tea can be brewed multiple times, usually at least 6-8 times.

**Pu’er tea is a very layered and varied tea, suitable for slow tasting and exploration. As it ages, its taste and smell change dramatically.

 

 

 

 

 

Feature:
Peppermint powder is ground from peppermint leaves.
It retains the natural properties and benefits of peppermint but comes in a powdered form that is easy to store and use.
Because of its rich flavor, you don’t generally need to use too much.

Taste and smell:
Taste: Retains the fresh, cooling taste of mint, but may be stronger than fresh leaves.
Smell: Strong mint aroma with a hint of sweetness.

Origin:
Egypt

Cooking dishes:
Beverages: Peppermint powder can be dissolved in hot water to make mint tea or added to other drinks such as milkshakes, juices, etc.
Pastries and Desserts: Can be used in baking, such as cookies, cakes and chocolate products, to add a refreshing mint flavor.
Sauces and Condiments: Mix with sauces, such as chocolate sauce or cream sauce, or add to stir-fries and pickles.
Ice cream and sorbet: Mix with cream, sugar and other ingredients to make mint-flavored ice cream or sorbet.
Candy: Used to make various mints or hard candies.

**Due to the strong flavor of peppermint powder, you need to carefully control the amount when using it to avoid being too strong. At the same time, it needs to be kept away from moisture to maintain its best flavor.

 

 

 

 

 

Taiwan feverfew, known as “Taiwan chamomile” or “chrysanthemum” in Taiwan.

Feature:
White chrysanthemum petals are long and white, with yellow stamens in the center.

Taste and smell:
Taste: Has a slightly sweet taste, smooth texture, and a bit of bitterness.
Smell: Its aroma is unique, fragrant but not pungent, and it smells relaxing.

Origin:
Taiwan

Cooking dishes:
Chrysanthemum tea: Chrysanthemum tea can be made by soaking dried chrysanthemums in hot water.
Preserves: Chrysanthemums can also be made into preserves, a popular snack.
Chrysanthemum wine: In some places, chrysanthemums are soaked in wine to create wine with a special aroma.
Culinary Use: In addition to beverages and desserts, chrysanthemums can also be used in culinary dishes to add aroma and color.

 

 

 

 

 

Rose hips are the fruit produced after the rose flowers bloom.

Feature:
Rose hips are usually oval or heart-shaped in shape and can be red, orange or dark purple in color when ripe.
It contains many seeds inside and is covered with many layers of fine hairs.

Taste and smell:
Taste: Ripe rose hips have a sweet and slightly sour taste. Its flavor is sometimes described as a combination of apple and tomato.
Smell: Has a light rose aroma.

Origin:
Chile

Cooking dishes:
Rosehip Tea: Rosehips are dried and used to make rosehip tea, a popular tea especially during cold weather.
Rosehip Jam: Rosehip jam can be made by boiling the rosehips and mixing them with sugar.

 

 

 

 

Feature:
Bullet chili powder is made from ground chili peppers.
The color is usually dark red or orange-red and the texture is very fine.

Taste and smell:
The taste is spicy with a fresh chili aroma.
Has a slightly fruity aroma and a hint of smoke.

Origin:
China

Cooking dishes:
Commonly used in Thai, Vietnamese, and Cambodian cuisine.
Because its spiciness is very high, you need to be careful when using it and use it in small amounts.
Suitable for a variety of stir-fries, curries, soups and salads.
Can also be used as a seasoning for grilled meats or seafood.

**Bullet chili powder is a spicy spice mainly used in Southeast Asian cuisine. Despite its spiciness, it also has a rich flavor and aroma, making it an excellent choice for adding flavor to your dishes. However, due to its spiciness, caution is recommended when cooking.

 

 

 

 

 

Pink rose powder is usually made from dried pink rose petals.

Feature:
Color: Typically pale pink to deep burgundy, depending on the color of the rose variety used.
Texture: Sometimes slightly rough, but usually fine.

Taste and smell:
Flavor: Pink Rose Powder has a subtle rose scent with a natural sweetness.
Smell: Elegant and sweet rose fragrance.

Origin:
Iran

Cooking dishes:
Desserts: Pink rose powder is often used to make a variety of desserts, such as cakes, cookies, and jellies.
Beverages: It can be added to milk, milk tea or juice to make a rose-flavored drink.
Sauces and pancakes: Can be mixed with sugar, water and lemon juice to make rose sauce or pancakes.
Seasoning: Sometimes used to prepare spice blends.

**When cooking with pink rose powder, its special rose aroma and sweetness will add a unique flavor to the dish. However, due to its strong taste, it is recommended to use it in moderation.