My friend D, hosted a breakfast yesterday to teach us how to make Traditional Chinese Tea. I didn’t know tea could have so many ingredients! It is no wonder that the Chinese have such a sophisticated tea drinking culture, after all the beautiful tradition of tea came from the Chinese!
Lily our Chinese friend provided the ingredients and instructions for making traditional Chinese tea.
A/1 Rose bud, B Ginseng, C Black (or white) Sesame seeds, D/2 Rock Sugar, E Walnuts, F Wolfberry (Gouji) , G Jujube, H/4 Jasmine Tea, I/7 Oolong Tea, J/5 Zu Ye Qing (bitter tea)
All the ingredients were put into a bowl and rinsed, placed into the teapot, then boiling water was poured over it. I love that the host’s tea-pot has a cute batik outfit, that prevents us from getting in contact with the hot teapot. It also catches the drops from the spout.
We thoroughly enjoyed the tea, which was so aromatic and had complex but subtle flavors and just a hint of sweetness that didn’t overpower the rest of the flavors.
Of course no Asian get together is complete without a lot of food. And as always our host D, prepared a feast for us!
Bubur Ayam (chicken porridge) with different garnish
D’s famous Kway TeowMilk and chocolate bread. Korean Sue brought kim bab she made – these are the Korean versions of Japanese Maki.
The table was lovely with Capiz decor and some polvoron from the Philippines. Woot!
Cookies and rice krispies on crystal bowls
I had a lovely time with these interesting women! One of the joys of expat life, is getting to meet people from all over the world and learning about their countries and cultures. Again thank you to D for hosting this lovely breakfast.
Next time maybe D can finally demo cooking her Kway Teow, Sue will show us Korean kim bab, and I’ll demo dessert! I’m thinking Molten nutella lava cake – how does that sound?!?
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