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茶與餅的邂逅,來去嘗鮮 Where Tea Meets Biscuit

Posted by CRM . on

文 By: 許玉蓮 Hooi Yoke Lien


What makes Lunar New Year a truly new year? The new year biscuits, of course. The new year memory in our brain is wired to the taste of the new year biscuits – which, without it, would be a festival no different from others. Given our health concern about the 'unhealthy' elements of new year biscuits, we hereby offer some suggestions.

Make your own biscuits if possible. This allows you to choose your favourite ingredients. This is not to mention the warmness when parents lead their children to produce the family's 'masterpieces' – absolutely customised as you wish, and more importantly, the whole process creates a joyous atmosphere at home.

Opt for pure and fresh raw materials. Peanuts are peanuts, lotus root is lotus root; no artificial ingredients can actually replace natural materials. Avoid deep frying and excessive seasoning. Moderate quantities of new year biscuits is enough – all we need is to taste a bit of every type of biscuit, after all.

Guess what? Chinese tea is actually compatible with biscuits. Firstly, tea offers no calorie, and tea ingredients enhance the excretion of gastric juices which in turn digest food and eliminate oiliness. Secondly, hot Chinese tea and biscuits are the best combination which offers us a more pleasant refreshment cum reunion during Chinese New Year.

The Pairing :

Plainly sweet oolong tea – Huang Jin Gui and Tie Guan Yin with peanut crisps

韻味強的武夷岩茶如大紅袍配 kuih kapit
Lingering Aftertaste Crag Tea from Mount Wuyi– Da Hong Pao with kuih kapit

Purely fresh green tea – Long Jing with arrowhead chips

Fragrant flower scented tea – Jasmine tea with pineapple crisps

Throat-soothing Ripe Puer tea – Gold Brick with rice cake

Tea Talk

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