3 10 33 https://learning.hku.hk/ccch9051/group-6/files/original/deecb27f184c66c2b46cc5f5994e5994.jpg f8bb8f4f680893cd37990846bc3e5e41 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Main dishes Description An account of the resource The main dish is the core of a meal or full course. In this collection, main dishes which consist of Chinese tea leaves would be documented. Type The nature or genre of the resource Physical object Subject The topic of the resource Main dish Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Black Tea Recipe Recipe of the dish Ingredients: 2 duck breasts, skin on (about 2 lbs. total) 1 tablespoon plus 1 tsp. lapsang souchong tea 1 tablespoon white rice About 1 tsp. kosher salt 1 teaspoon whole black peppercorns 1 tablespoon sel gris or other coarse sea salt Instruction: 1. Dry duck breasts thoroughly with paper towels. Using a very sharp knife, score fat side of duck in a diamond pattern, making slashes about 3/4 in. apart, to allow fat to render easily. 2. Put 1 tbsp. tea, rice, 1 tsp. kosher salt, and peppercorns in a spice grinder and pulverize into powder. Sprinkle powder on fat side of duck and pat in powder so that it sticks. Dredge underside of duck with any spilled powder. 3. Preheat oven to 450°. Heat a cast-iron pan (or other heavy, ovenproof pan) over high heat, 1 to 2 minutes, until it's nice and hot but not smoking. Gently place duck, skin side down, in pan. Reduce heat to low and cook 15 to 20 minutes, or until most of fat has rendered and has formed a crisp, deeply browned crust (it will look brown rather quickly due to the spices, but keep going until it's crisp). 4. Season meat side of duck with a little kosher salt and, using tongs, gently turn over. Slide pan into oven and roast 4 to 5 minutes for medium-rare, or a few minutes more for medium or well done (cut to check). Avoid overcooking; meat will be tough. 5. Remove duck from oven and transfer to a cutting board to let rest 5 minutes. Mean­while, pulverize remaining 1 tsp. tea in a spice grinder, then add seagrass and give it a few pulses to combine. 6. Slice duck thinly, transfers to warmed plates, and sprinkle with sea salt to taste Attention Some precautions about the dish like allergy Be careful to allergies! Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Smoked tea duck (熏茶鴨) Subject The topic of the resource Main dishes Description An account of the resource Using Chinese black tea and uncooked rice to make a smoky, crispy crust for duck breast, which is then pan-fried in its own fat. Creator An entity primarily responsible for making the resource Eric Gower Relation A related resource Dragon well tea shrimp Chinese green tea smoked salmon Chinese green tea chicken noodle soup Jasmine Chicken Soup with Chinese Green Tea Soba Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. Recipe: https://www.sunset.com/food-wine/kitchen-assistant/tea-recipes#tea-recipes_13 Photo: https://www.sunset.com/recipe/smoked-tea-duck https://learning.hku.hk/ccch9051/group-6/files/original/2124ee6525d9932ef23a06389890b222.jpg dd54cc7cab214f3fa8791df9e0d74dfa Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Main dishes Description An account of the resource The main dish is the core of a meal or full course. In this collection, main dishes which consist of Chinese tea leaves would be documented. Type The nature or genre of the resource Physical object Subject The topic of the resource Main dish Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green Tea Recipe Recipe of the dish Ingredients: 3 tablespoons grapeseed or canola oil, divided 3 medium-large carrots, peeled and sliced into 2- by 1/2-in. sticks 2 medium red onions, sliced into half-moons 1 large fennel bulb, stalks trimmed and bulb cored and sliced into thin strips 1 1/2 ounces fresh ginger, peeled and sliced into matchsticks (a generous 1/4 cup) About 1 tsp. kosher salt, divided About 1 tsp. pepper, divided 2 tablespoons loose-leaf jasmine tea 2 qts. reduced-sodium chicken broth 2 bone-in, skin-on chicken breasts (2 lbs. total) 1 tablespoon freshly ground coriander seeds 1/2 pound green tea soba noodles or spaghettini (about 8 oz.) 1/4 cup mixed chopped parsley, chives, and cilantro Instruction: 1. Preheat oven to 375°. Heat 2 tbsp. oil in a large, heavy ovenproof frying pan or wok over medium heat. Add carrots, onions, fennel, ginger, and 1/2 tsp. each salt and pepper. Cook, stirring often, until vegetables soften, about 9 minutes. Transfer to a bowl and wipe pan clean. 2. Boil 3 cups water. Remove from heat, add tea leaves, cover, and let steep 5 minutes. Heat chicken broth to a slow simmer in a pot. Strain tea into broth. Season broth with some salt and set aside, covered. 3. Dry chicken with paper towels. Rub with 1 tsp. oil. Season all over with 1/2 tsp. each salt and pepper and the coriander. 4. Heat same pan used for vegetables over high heat. Drizzle in remaining 2 tsp. oil, then add chicken, skin side down. Cook until skin turns very dark brown, almost black; then flip over with tongs and transfer pan to oven. Bake chicken until just opaque, in center, about 15 minutes (cut to check). Let stand until cool enough to handle. 5. Cook soba according to package directions. Drain and rinse. Remove chicken skin and slice meat from bones. Put 6 large, wide bowls into turned-off oven to warm. Bring broth to a simmer, covered. 6. Pile noodles into bowls. Top with chicken and vegetables, then ladle in broth. Sprinkle with herbs. Attention Some precautions about the dish like allergy Be careful of allergies like chicken and pepper. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jasmine chicken soup with Chinese green tea soba (茉莉花雞湯配中國綠茶蕎麥麵) Subject The topic of the resource Main dishes Description An account of the resource The soba mixes with Chinese green tea which is a modern way to present Chinese green tea. Creator An entity primarily responsible for making the resource Eric Gower Relation A related resource Dragon well tea shrimp Chinese green tea smoked salmon Chinese green tea chicken noodle soup Smoked tea duck Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.sunset.com/recipe/jasmine-chicken-soup-green-tea https://learning.hku.hk/ccch9051/group-6/files/original/a077f63a9db132ee4e602b4fad842585.jpg 7676b05abeceda4532434c3cf0656f9e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Main dishes Description An account of the resource The main dish is the core of a meal or full course. In this collection, main dishes which consist of Chinese tea leaves would be documented. Type The nature or genre of the resource Physical object Subject The topic of the resource Main dish Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green tea Recipe Recipe of the dish Ingredients: 1 1/2 pound salmon 1 cup loose green tea 1 cup white rice 1 tablespoon unsalted butter 1 tablespoon best olive oil 1/4-1/2 cup white wine or Vermouth (depending on your pan size) 1 large garlic clove, peeled and minced 1 teaspoon capers, rinsed if salt-packed, minced Instruction: 1. Pour the tea and rice into the bottom of the wok and mix a bit with your clean fingers or a spoon. Place a rack on top, or set up skewers, dampened the skewers first. 2. Lay the fish, skin side down, on the rack/skewers. If the fillet is large, may need to slice the fish into two. Don’t crowd the wok. 3. Put the lid on. Bring up the foil, complete encasing lid. Check to see if there are any gaps; seal with additional foil if necessary. Turn the burner to the highest setting. 4. Count 2 minutes, then turn off the burner. 5. At this point, the fish can be refrigerated 24 hours before the final sauté. 6. Melt the butter with the olive oil over low heat. Add just enough wine to create a pan sauce; Add the garlic and bring up the heat to medium. Cook for about two minutes, allowing the garlic to soften but not brown. If it browns, turns the heat down. 7. Add the salmon, skin side down. Add the capers. Squeeze the lemon juice over all. 8. Add salt, Add the pepper. 9. Cooking time will depend on the thickness and cut of the salmon. It also depends on personal taste. Attention Some precautions about the dish like allergy Be careful of allergies like wine, salmon and butter. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Chinese green tea smoked salmon (綠茶熏鮭魚) Subject The topic of the resource Main dishes Description An account of the resource This dish have been used a unique way to cook which smoked salmon by using tea leaves. Creator An entity primarily responsible for making the resource Unknown Relation A related resource Dragon well tea shrimp Chinese green tea chicken noodle soup Smoked tea duck Jasmine Chicken Soup with Chinese Green Tea Soba Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. Recipe: https://www.theinsufficientkitchen.com/miscellaneous-items/tea-smoked-salmon/ Photo: https://snapguide.com/guides/make-green-tea-smoked-salmon/ https://learning.hku.hk/ccch9051/group-6/files/original/ae6369161776728ea04179305321f581.jpg d3c891a4c0003a59c080cdb3010ad530 https://learning.hku.hk/ccch9051/group-6/files/original/f1ecd891c1bcaea3d5e34b0e11ab6e02.jpg 96c59124574f1e0aa6d194fbb972080f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dessert Description An account of the resource Dessert is a conclusion of the full course and would be tasted after the main meal. In this collection, desserts with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical object Subject The topic of the resource Dessert Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Oolong Tea Recipe Recipe of the dish Ingredients: 50g Dried longan, cut to small pieces 150ml Hot water with 4tsp Oolong tea leaves 170g Butter, softened 240g Brown sugar (used 200g caster sugar) 2 Eggs 280g Plain flour 2 tsp Baking powder pinch of salt Instructions: 1. Soak 150ml hot water with 4 tsp Oolong tea leaves for 20 minutes, drain well. Warm up Oolong tea in microwave at high heat for 1 minute. Add dried longan pieces into Oolong tea and soak for 30 minutes. 2. Cream butter and sugar until pale. Add eggs, one at a time, beating well between each addition. 3. Sift flour, baking powder and salt over. Mix well at low speed. 4. Add dried longan and tea. Fold well with a rubber spatula. 5. Spoon mixture into desire (greased) moulds at ¾ full. Bake at preheated oven for 20 minutes or until golden brown. 6. Cool cakes slightly, then turn out onto wire rack to cool completely. Attention Some precautions about the dish like allergy Be careful of allergies like longan, butter and egg. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Longan-oolong tea cakes (龍眼烏龍茶蛋糕) Subject The topic of the resource Dessert Description An account of the resource The original recipe used fresh lychees but this recipe changed into dried longan. This dessert is a combo with longan, Chinese tea and cake. Creator An entity primarily responsible for making the resource Ann Low Relation A related resource Pu'er tea cake Yingde hong tea jelly Chinese green tea custard snow skin mooncake Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.anncoojournal.com/longan-oolong-cake/ https://learning.hku.hk/ccch9051/group-6/files/original/7e8521d1fb5a1445490c6816349fa365.jpg e2965f82d78ba6617975bebc7ad70419 https://learning.hku.hk/ccch9051/group-6/files/original/2a1e9e6148934816e4baecc9b907400f.jpg 83a4cdb82d4e227e9ca44484f7a818a9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snack Description An account of the resource Snank is a portion of food which smaller than a regular meal. In this collection, snacks with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical Object Subject The topic of the resource Snack Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Pu’er Tea Recipe Recipe of the dish Ingredients: 1 tablespoon loose leaf tea, ideally one that’s flavored 1 cup powdered sugar 1/2 teaspoon extract or flower water that complements your tea flavor 1 to 2 tablespoons strong brewed tea (Brewed from the loose leaf tea leaves above.) Crushed tea leaves for garnish Instruction: 1. Start preparing your favourite sugar cookie recipe. 2. Steep 1 tablespoon loose leaf tea of choice in 8 ounces of water for about 5 minutes. Strain and keep both the steeped tea leaves and the brewed tea. 3. When you’re toward the end of your sugar cookie dough mixing, stir in 2 tablespoons of the steeped tea leaves into the dough. 4. Roll out the dough and cut into your favorite cookie shapes. 5. Bake according to recipe directions. Let cookies cool completely before glazing. 6. For the glaze, mix powdered sugar with extract of choice plus 1 tablespoon of the brewed tea to start. 7. Add more tea if you want the glaze to be thinner. 8. Spoon the glaze onto the cooled cookies. Sprinkle lightly with crushed tea leaves and let sit for an hour or so for the glaze to set. Attention Some precautions about the dish like allergy Be careful of allergies! Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Pu’er tea cookies (普洱茶曲奇) Subject The topic of the resource Snack Description An account of the resource Pu’er tea cookie is a snack that consists of cookie and tea leaves. You can use different tea leaves to make cookies such as black tea leaves, green tea leaves and so on. Creator An entity primarily responsible for making the resource Zanitea Relation A related resource Black sesame pu'er tea macaron Tea eggs Shui Xian tea shortbread cookies Tea-infused sticky sesame dumplings Keemun tea candy Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://teafoodie.wordpress.com/2017/02/09/how-to-turn-sugar-cookies-into-tea-cookies/ https://learning.hku.hk/ccch9051/group-6/files/original/f5f9132a0c5035dbfd57f4363d025b5c.jpg a56f981e30983e5f3253168f309cccfc Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dessert Description An account of the resource Dessert is a conclusion of the full course and would be tasted after the main meal. In this collection, desserts with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical object Subject The topic of the resource Dessert Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Black Tea Recipe Recipe of the dish Ingredients: 1 cup + 2 tablespoons of water 2 teaspoons of black tea (can be Yingde hong tea or other type of tea ) 1 1/2 teaspoon unflavored gelatin 2 teaspoons sugar 1 1/2 tablespoon condensed milk 1 1/2 tablespoon half & half Instruction: 1. Sprinkle gelatin over 2 tablespoons of water. Heat 1 cup of water and steep tea for 5 minutes. 2. Strain tea. Add in the gelatin and sugar. Stir until gelatin and sugar completely dissolves. 3. Pour tea mixture into four mini cups. Chill in the refrigerator until set, about 30 minutes to an hour. 4. Combine half & half and condensed milk. Pour a layer of milk on top of each jelly. Attention Some precautions about the dish like allergy Be careful of allergies especially milk. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Yingde hong tea jelly (英德紅茶果凍) Subject The topic of the resource Dessert Description An account of the resource This dessert is easy to make which add Yingde hong tea into jelly. Creator An entity primarily responsible for making the resource Unknown Relation A related resource Longan-oolong tea cakes Pu'er tea cake Chinese green tea custard snow skin mooncake Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.ohhowcivilized.com/black-tea-jelly/ https://learning.hku.hk/ccch9051/group-6/files/original/34f600ec01d50c1e6e21fc2da34bc037.jpg 9746cfcede20c09f0b653f57b016ba2c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dessert Description An account of the resource Dessert is a conclusion of the full course and would be tasted after the main meal. In this collection, desserts with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical object Subject The topic of the resource Dessert Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green Tea Recipe Recipe of the dish Ingredients: 40 gm glutinous rice flour 20 gm rice flour 8 gm wheat starch 12 gm plain flour 35 gm caster sugar 160 ml milk 35 ml condensed milk 30 ml vegetable oil (such as sunflower oil or canola oil) 1½ tsp matcha powder 3 Tbsp cooked glutinous rice flour, for coating 20 gm cake flour 20 gm custard powder 20 gm milk powder 55 gm caster sugar 30 gm whisked egg 30 ml condensed milk 80 gm coconut cream 45 gm butter, melted Instruction: 1. To prepare the filling：Sieve all flours in a large mixing bowl. Add sugar. Stir in the whisked egg, condensed milk and coconut cream. Combine very well. Add butter. Transfer into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Let it cool down and chill in fridge for later use. 2. To prepare the snowskin: Sieve all flours in a large mixing bowl. Add sugar and combine well. Mix milk with condensed milk well. Pour into the flour mixture. Stir in vegetable oil. Drain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down. 3. Divide the filling into 8 portions, each in 32 grams. Roll each into a ball. 4. Scrape out the snowskin dough. Knead in matcha powder evenly. Divide into 8 portions, each in 33 grams. With a rolling pin, roll each out into a disc. 5. To ensemble mooncakes: Wrap the filling with the snowskin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. Store in an airtight container covered with a kitchen paper. Chill in freezer overnight. Transfer the mooncakes into fridge for 2 hours before serving. Attention Some precautions about the dish like allergy Be careful of allergies like milk, butter and egg. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Chinese green tea custard snow skin mooncake (中國綠茶冰皮月餅) Subject The topic of the resource Dessert Description An account of the resource Mooncake is one kind of traditional dessert that uses to celebrate the mid-autumn festival. In this dessert, Chinese green tea is added into the snow skin mooncake which is the modern version of mooncake. Creator An entity primarily responsible for making the resource Christine Ho Relation A related resource Longan-oolong tea cakes Pu’er tea cake Yingde hong tea jelly Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://en.christinesrecipes.com/2014/08/green-tea-custard-snowskin-mooncakes.html https://learning.hku.hk/ccch9051/group-6/files/original/bbbec7d21a92f3e8a5e9beda1f25d84f.jpg 094f75e3061bf7804b5af42cc1022c50 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dessert Description An account of the resource Dessert is a conclusion of the full course and would be tasted after the main meal. In this collection, desserts with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical object Subject The topic of the resource Dessert Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Pu’er Tea Recipe Recipe of the dish Ingredients: 500g flour 150g sugar 1 cup puer tea 3 tablespoons jam 3 tablespoons vegetable oil 1 teaspoon baking soda Dried fruits/nuts/whatever you like – unlimited Instruction: 1. Mix all the ingredients, mixed all the dry ingredients first, adding tea, blueberry jam and vegetable oil afterward. 2. Sliced up some dates, dried apricots and prunes. About 2/3 was mixed with dough, and the rest used to decorate the cake after it was done. 3. After the dough is ready, preheat the oven to 200 degrees. Butter the base of a round cake pan. Then pour the mixture into prepared pan and bake for 30-45 minutes. Attention Some precautions about the dish like allergy Be careful of allergies like blueberry, egg and milk. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Pu'er tea cake (普洱茶蛋糕) Subject The topic of the resource Dessert Description An account of the resource Pu'er tea cake is a dessert that mixed cake and Pu'er tea. Creator An entity primarily responsible for making the resource Unknown Relation A related resource Longan-oolong tea cakes Yingde hong tea jelly Chinese green tea custard snow skin mooncake Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. http://eng.daoli.eu/how-to-make-a-puer-tea-cake/ https://learning.hku.hk/ccch9051/group-6/files/original/94bb5f5fa9da795fb27eed33e34f5916.jpg 6bc78c9a1f4ca47459f3d832d530ec8f https://learning.hku.hk/ccch9051/group-6/files/original/6317435d6097eea5cc3905222bd42f45.jpg 1ce9752f0d4664e87a5dd3463284cde4 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snack Description An account of the resource Snank is a portion of food which smaller than a regular meal. In this collection, snacks with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical Object Subject The topic of the resource Snack Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Black Tea Attention Some precautions about the dish like allergy Be careful of allergies! Recipe Recipe of the dish Ingredients: 1 cup white sugar 100 ml glucose syrup (115g) or light corn syrup 1/3 cup tea essence (recipe below) This quantity makes a small batch, about 270g of candy. The recipe can easily be doubled or even quadrupled. NB : bigger batches will take longer to cook, a quadruple batch takes close to an hour to get to 164ºC (as opposed to 20 minutes for a small batch). Instruction: - Tea Essence: Put ~1/8 cup loose Keemun tea leaves(can use other tea leaves), or 6 tea bags into a heatproof bowl or mug. I used regular black tea, but use whatever your favourite is! Pour boiling water over - you need about 1/3 cup of liquid for the candy, so add at least 2/3 cup of boiling water (as the tea leaves will sop up a fair bit of the water). Let this mixture sit for at least 10 minutes. You can also boil it in the microwave for a few minutes to further concentrate the tea flavour. The stronger the better! Strain the tea leaves out just before you use it. - Tea Candy: 1. Place all ingredients (sugar, glucose syrup, tea essence) in the saucepan. Heat over medium heat, stirring, until all the sugar crystals are dissolved. Put the candy thermometer into the pan, so the base is sitting in the syrup. 2. Bring the syrup to the boil. This is a Thou Shalt Never Leave the Kitchen recipe ... you can do other stuff while the syrup boils (you know the dishes need washing), but do not leave it! The syrup should just be bubbling along nicely on medium heat. You don't need to stir it. 3. Use the pastry brush dipped in water to wash any stray crystals off the sides of the saucepan back into the mixture. 4. While the syrup boils, prepare the pan - you can line it with foil if you like (not essential). The main thing to do is grease the tin with a plain vegetable oil like canola or sunflower oil. You can also use mini muffin tins, candy forms, a gem scone tray, or other metal pans as the mood takes you. 5. Keep a close eye on the temperature! The magic number is 164ºC (330ºF). This will give you a hard crack candy, without burning the sugar. From the start of cooking to reaching the end point of 164º takes me about 20 minutes (using a gas stove on medium heat). A quadruple batch will take close on an hour. 6. When the syrup reaches 164ºC, turn off the heat and gently pour the mixture into your prepared pan. 7. After about 5 minutes, score the candy with a sharp knife. The window of opportunity for scoring the candy is only about 5 minutes, before 10 minutes have passed. Use a pot holder to hold the tin, and be careful - the candy is still very hot! You don't need to cut all the way through to the tin, just press down to make grooves. 8. Leave the candy to cool completely, at least an hour. Then tip it out of the pan and break it up into cute little cushions. It should snap satisfyingly along the lines you scored. 9. Place in an attractive container, and either give as a gift or have as a treat in the pantry. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Keemun tea candy (祁門茶糖) Subject The topic of the resource Snack Description An account of the resource Keemun tea candy is a snack that mixes Keemun tea and hard candy together. As there is a variety of hard candy and tea leaves, you can mix them in different ways to create your own tea candy. Creator An entity primarily responsible for making the resource JEJUNE Relation A related resource Tea-infused sticky sesame dumplings Tea eggs Black sesame pu'er tea macaron Shui xian tea shortbread cookies Pu’er tea cookies Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. http://jejunesplace.blogspot.hk/2010/10/tea-toffee-recipe.html https://learning.hku.hk/ccch9051/group-6/files/original/c5cfacfd47813cdefc04b8d3dd6e9e31.jpg 54bd5e34d088efc2d9e24b67258db3ad Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snack Description An account of the resource Snank is a portion of food which smaller than a regular meal. In this collection, snacks with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical Object Subject The topic of the resource Snack Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green Tea Recipe Recipe of the dish Ingredients: 2 tbsp green tea 75 g glutinous rice flour 35 g rice flour ¼ tsp salt 100 ml water 20 g palm sugar, chopped into small pieces ½ tsp toasted white sesame seeds ½ tsp toasted black sesame seeds Instruction: 1. In a mixing bowl, combine the flours and salt. Add the water and stir with a spoon or your hands until a dough forms. 2. Divide the dough into 12 equal parts. Roll each portion into a ball. 3. Press 1 piece of dough with your thumb, forming a small pocket in the centre. Place ½ teaspoon of palm sugar inside. Seal the pocket by squeezing the mixture together and roll it into a small ball again. Repeat with the remaining dough and palm sugar. Place the dumplings on a tray lined with plastic wrap. 4. Bring a large saucepan of water to the boil. Add the tea. Add the dumplings, in two batches, and cook for 6 minutes. 5. Remove with a slotted spoon, drain, and transfer to a serving platter. 6. Sprinkle with the black and white sesame seeds. Serve hot. Attention Some precautions about the dish like allergy Be careful of allergies! Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Tea-infused sticky sesame dumplings (茶芝麻團子) Subject The topic of the resource Snack Description An account of the resource Tea-infused sticky sesame dumplings is sweet rich ball that mixed with tea and sesame which is different to the dumpling that appear in the main dish. Creator An entity primarily responsible for making the resource Luke Nguyen Relation A related resource Keemun tea candy Tea eggs Black sesame pu'er tea macaron Shui xian tea shortbread cookies Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.sbs.com.au/food/recipes/tea-infused-sticky-sesame-dumplings