1 10 33 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/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/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/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 https://learning.hku.hk/ccch9051/group-6/files/original/94c80920e7b68892568ca986d12fcfaf.jpg 131670d8ed66666c8b7ff60bed6050c2 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: 2 Red Seal green tea bags 2 cups hot water 3 cups chicken stock 2 cloves garlic, sliced 2cm knob of fresh ginger, sliced 1 tablespoon soy sauce 1 tablespoon fish sauce 5 button mushrooms, thinly sliced 2 chicken breasts, sliced 200 grams dried noodles (soba noodles or round egg noodles will work well) 4 bok choy ¼ cup coriander leaves 2 tablespoons crisp fried shallots Instruction: 1. Immerse the tea bags in the hot water for 3-5 minutes before removing and discarding. 2. Pour the green tea and chicken stock into a medium-sized saucepan and add the garlic, ginger, soy and fish sauces. 3. Bring the liquid to the boil and then reduce to a simmer. Taste the broth and season with a little salt if needed. 4. Add the mushrooms, chicken and noodles to the pan and simmer until the chicken is just cooked through and the noodles tender. 5. Cut the bok choy in half lengthways and add to the pan for the last few minutes of cooking. 6. Distribute the chicken, noodles and vegetables between 4 bowls and then pour over the liquid. 7. Sprinkle with coriander leaves and shallots to serve. 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 Chinese green tea chicken noodle with soup (中國綠茶雞肉湯麵) Subject The topic of the resource Main dishes Description An account of the resource This main dish is similar to the ochazuke but the recipe of this dish has been changed a little bit which used noodles to replace rice and used Chinese tea to replace Japanese tea. Hence, it can present a Chinese style ochazuke. Creator An entity primarily responsible for making the resource Red Seal Relation A related resource Dragon well tea shrimp Chinese green tea smoked salmon 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.seriouseats.com/2015/09/how-to-cook-with-tea.html Photo: https://www.dish.co.nz/recipes/green-tea-chicken-noodle-soup https://learning.hku.hk/ccch9051/group-6/files/original/6484ef61b6532fd3e33fe82e2674d356.jpg c49df12774c7c071a56bbe06f30c6b10 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: - For the macaron shells: 300 grams ground almonds 300 grams pure icing sugar (without corn flour added to it) 110 grams liquefied egg whites (see below) + 300 grams caster sugar 75 grams water 110 grams liquefied egg whites 150 grams black sesame seeds + 150 grams to sprinkle - Pu'er Tea Ganache 350 grams white chocolate 150 milliliters whipping cream 2 tablespoons pu'er tea powder Instruction: 1. Black Sesame Seed Mixture 2. For this you can either use a mortar and pestle or a food processor. Add black sesame seeds to a food processor along with 1 tablespoon of the powdered sugar from the macaron shell portion and process for a couple minutes. Not all of the seeds will be crushed, but that's ok. 3. Pu'er Tea Ganache 4. Add cream and pu'er tea to a large microwave safe bowl and use a whisk to combine. Add white chocolate and microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to chill. 5. Macarons 6. Add half the icing sugar and almond meal and all of the black sesame seed mixture into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively, you may sift the two together. This must be done at least 3 times. 6. Empty the almond mixture into a large mixing bowl. Half of it won't be mixed with the sesame seed mixture so use a whisk to mix it together well. Add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside. 7. Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy. 8. When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the COLOUR and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn't fall out, you know you've reached stiff peaks. 9. Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That's when you know the batter is ready to pipe. 10. Spoon the batter into a piping bag with a round tip. 11. Pipe rounds of batter about 3.5 centimeters (1.38 inches) in diameter, spacing them 2 centimeters apart on (flat) baking trays lined with baking parchment. Sprinkle with sprinkles. 12. Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn't be sticky when you touch them. It's at this point that you can preheat a fan forced oven to 180C (360F) 13. Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they're baked, let them cool completely. 14. Fit the end of a piping tip with a Wilton #32 piping tip and frost a swirl of ganache on a cookie and then sandwich with another cookie. Attention Some precautions about the dish like allergy Be careful of allergies like 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 Black sesame pu'er tea macaron (黑芝麻普洱馬卡龍) Subject The topic of the resource Snack Chinese tea Description An account of the resource Macaronis a sweet meringue-based confection which come from Italy. Black sesame pu'er tea macaron is a fusion snack that mixed Chinese pu'er tea and macaron together. Creator An entity primarily responsible for making the resource The Scran Line Relation A related resource Keemun tea candy Tea-infused sticky sesame dumplings Shui xian tea shortbread cookies Tea eggs 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. https://www.tastemade.com/videos/black-sesame-green-tea-macarons https://learning.hku.hk/ccch9051/group-6/files/original/b064ae521d5785777357d412d4d1ab45.jpg 589a9141855d141b0540f71b0e59bc6f https://learning.hku.hk/ccch9051/group-6/files/original/28f7ce3a654a289b4241214f48c0b1c1.jpg 48d8270f8b39c6bd10392b43feefa2fd 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 Black Tea Subject The topic of the resource Chinese Black Tea Black Tea Tea Description An account of the resource Chinese black tea comes from the leaves of the tea shrub after the processes of withering, rolling, fermenting, and drying. It contains more oxidized and stronger in flavour than green tea and white tea. <iframe src="https://www.youtube.com/embed/5c6XO_CU-6k"></iframe> Creator An entity primarily responsible for making the resource Unknown References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.chinahighlights.com/travelguide/chinese-tea/black-tea.htm; https://www.teavivre.com/info/black-tea-history.html Format The file format, physical medium, or dimensions of the resource Leaves Type The nature or genre of the resource Physical object Date Created Date of creation of the resource. 1590 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. Location of origin Where tea leaf first appeared or has been found Yunnan Province, China Efficacy Function or benefits of tea leaf - Increase blood flow - Improve metabolism - Assist anti-caries and anti-ageing - Reduce blood sugar Brand The best or famous brand of selling tea leaf <a href="https://fengpai.world.tmall.com/shop/view_shop.htm?user_number_id=858494687&amp;ali_trackid=2%3Amm_30279072_7608037_25752616%3A1524131347_396_224485714" target="_blank" rel="noreferrer">凤牌茶叶</a>, <a href="https://hongruilai.tmall.com/" target="_blank" rel="noreferrer">红瑞徕茶叶</a> 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 Yunnan black tea (雲南紅茶) Subject The topic of the resource Chinese Tea Black Tea Tea Yunnan Black Tea Dianhong Description An account of the resource Yunnan black tea also called Dianhong tea. Dianhong tea is one of the most famous teas in China. The main difference between Dianhong and other Chinese black teas is the number of fine leaf buds, or "golden tips," which present in the dried tea. Creator An entity primarily responsible for making the resource Unknown Date Created Date of creation of the resource. 0206 Relation A related resource Ying de hong Keemun Format The file format, physical medium, or dimensions of the resource Taste: Bit thin and slightly uneven, albeit sweet and lively Color: Bright orange 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. Description: https://teatrekker.com/product/yunnan-feng-qing-imperial-dian-hong/ https://www.teaguardian.com/quality-varieties/tea-varieties/dianhong-golden-black-tea/ Photo: https://www.dobratea.com/product/dian-hong/ Contributor An entity responsible for making contributions to the resource Unknown https://learning.hku.hk/ccch9051/group-6/files/original/ab17715af2ff924761502f9afb8dd99c.jpg 2d9c0dfc28a31264d572a96a5620dbaf https://learning.hku.hk/ccch9051/group-6/files/original/aad9269685b47a27743b27409dc03530.jpg f0a817d82291eab3ad6a946a7e7815d4 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 Green Tea Subject The topic of the resource Chinese Green Tea Green Tea Tea Description An account of the resource Green tea is an un-oxidized tea which is the most commonly grown type of tea and on the list of China's most favoured top ten teas. <iframe src="https://www.youtube.com/embed/kZ2Af2gprbQ"></iframe> Creator An entity primarily responsible for making the resource Unknown Format The file format, physical medium, or dimensions of the resource Leaves Type The nature or genre of the resource Physical object Date Created Date of creation of the resource. 0701 References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.teavivre.com/info/green-tea-history.html 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. Location of origin Where tea leaf first appeared or has been found West Lake, Hangzhou Province, China Efficacy Function or benefits of tea leaf - Enhance the body resistance - Avoid cancer - Prevent muscle elasticity decrease - Prevent water reducing - Maintain nerve, heart, digestive system functioning normally - Reduce night blindness, enhance dry eyes resistance, anti-tumour effect Brand The best or famous brand of selling tea leaf <span><a href="https://item.jd.com/3488761.html" target="_blank" rel="noreferrer">西湖</a>, <span><a href="https://item.jd.com/1624571.html" target="_blank" rel="noreferrer">卢正浩</a>, <a href="https://item.jd.com/1000076930.html"><span>艺福堂</span></a></span></span> 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 West lake longjing (西湖龍井) Subject The topic of the resource Chinese Tea Green Tea Tea West Lake Longjing Tea West Lake Longjing Description An account of the resource West Lake Longjing is one of the top ten famous Chinese tea in China. As it produce in the surrounding mountains of West Lake Longjing Village, it names West Lake Longjing. In Qing Dynasty, the tea became one types of tribute tea when Qianlong visited the West Lake in Hangzhou and praised Xihu Longjing Tea. Hence, he sealed 18 tea trees in front of Hugong Temple. Creator An entity primarily responsible for making the resource Unknown Contributor An entity responsible for making contributions to the resource Unknown Relation A related resource Dongting bi luo chun Huangshan maofeng Format The file format, physical medium, or dimensions of the resource Color: Green Type The nature or genre of the resource Physical object Date Created Date of creation of the resource. 0960 References A related resource that is referenced, cited, or otherwise pointed to by the described resource. Description: https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-green-tea#section7 https://www.chinahighlights.com/travelguide/chinese-tea/west-lake-dragon-well-tea.htm Photo: http://www.eyeshenzhen.com/content/2017-04/11/content_16170645.htm