In the early tea culture
Tea is a food that combines drinking and eating
In the Tang and Song dynasties
Tea and tea begin to form two different branches that complement each other
Tea gradually became a separate drink
The food with tea gradually took on its own style
The term "dim sum" comes from the Tang Dynasty
Cool in summer, a few small teas with tea points
Taste small fresh ○ give you a little summer small lucky
Watermelon nectar jelly
ingredient
Orange ○ watermelon ○ green tea
Orange halved hollowed out pulp
Cut the watermelon into cubes and brew a cup of green tea
Watermelon juice filter ○ add tea soup
Add stone cauliflower to solidify
Pour in the orange peel and freeze slightly
Sesame seeds are used as watermelon seeds as ornaments
About tea
Green tea is elegant and fresh
It is perfect to accompany the sweetness of watermelon
Grape Oolong Mojito
Grape ○ Mint ○ Lemon ○ Oolong Tea
Grape juice filter ○ mint add rock sugar to boil into syrup
Grape juice is frozen with mint syrup to form ice balls
Oolong tea cold extract soup
Mint leaves are hammered to lay the bottom
Add lemon slices ○ mint syrup ○ tea soup
Add grape hockey ○ fresh mint leaves to decorate
Oolong tea is fragrant and peppermint do not compete with each other ○ each have their own flavor
Pu-erh coconut jelly
Pu'er ○ coconut milk ○ stone cauliflower
Stone cauliflower is boiled into a slurry
Brew a cup of rich Pu-erh tea soup
Add coconut sugar ○ and add stone flowers to solidify
Coconut milk is added to the stone cauliflower and boiled to solidify
Pu'er taste is thick and pure and smooth
Add to dessert and complement the coconut flavor
Lotus lychee tea jelly
Lotus flower ○ lychee ○ stone flower ○ dried osmanthus flower ○ black tea
Brew a cup of black tea soup ○ and simmer with stone flowers
Semi-solidify ○ put a little into the cup
Wash the lotus flowers and put them in the cup
Add a lychee and sprinkle with osmanthus flowers
Continue to add the black tea stone flowers
Refrigerate and solidify
Black tea is sweet and mellow
The sweet aroma of lychee and osmanthus flowers increases the layering of tea jelly
Production | Dong Shan
Photography/Post-production | Magic Hold
The editor | wonderful