Delicious tea

Ms. Tran Phuong Uyen, Deputy Director of Long Dinh Joint Stock Company ( Lam Dong ), shared: "Everyone thinks that tea must be used to make drinks like soft drinks or elaborately prepared like tea ceremonies, so bringing tea to consumers is very difficult, especially high-end tea like Oolong tea. Not to mention, many people are worried that drinking tea will cause insomnia, heartache... Therefore, we want to bring tea to everyone in many different forms, diversify products, easily reach all customers, help everyone see the wonderful values that tea brings."

Món ngon từ trà- Ảnh 1. — Tea rice and black tea roasted chicken

"Therefore, bringing tea into cuisine is a unique feature of Long Dinh Joint Stock Company, helping people feel the difference as well as the sophistication in every daily dish," Ms. Uyen confided.

According to Ms. Uyen, since last year, after opening Long Dinh Tea Cultural Space (Tram Hanh Commune, Da Lat City, Lam Dong), she began to explore, learn, and start "tea cuisine". It sounds simple, but in reality, when starting to do it, she had to go through "five, seven times" of failure before she could successfully implement it, creating a formula and a methodical way of preparing it.

Some very familiar dishes made from tea have been created such as: tea rice, black tea noodles, tea eggs, tea tempura, tea jelly, tea braised meat, matcha tea sticky rice, potatoes with tea sauce, fried fish with matcha tea sauce... To make these dishes, in addition to other accompanying ingredients, the tea leaves used to prepare the dishes must be carefully selected, must be harvested when the dew is dry because after a night of absorbing the essence of heaven and earth, the tea leaves will be exposed to sunlight in the morning, evaporating water and retaining nutrients for the plant, tea buds and must be picked according to the standard of 2-3 young leaves per heart to get the aroma and flavor in each bud.

Món ngon từ trà- Ảnh 3. — Fried fish with matcha tea sauce

With tea rice, when cooking rice we usually use cold water, but instead use tea water to cook. Using black tea to cook the rice will give the rice the aroma of ripe fruit from fermented black tea; when using green tea powder, the cooked rice will have a beautiful green color, soft and fragrant, and when eaten you will immediately feel the characteristic flavor of tea.

Meanwhile, for tea-cooked eggs, choose eggs that are even and must be newly laid eggs. When boiling, use the right ratio of tea and other ingredients (herbs, mushrooms, star anise, cinnamon, salt, etc.), not too much tea or too many ingredients. In particular, you must be meticulous in regulating the amount of heat and time to help the eggs absorb the spices, and do not use high heat, otherwise the eggs will break. Boiling time must take 8 - 13 hours to help the eggs absorb the tea, herbs and salt. After the eggs are cooked, when eaten, you will feel a light aroma, just the right taste, leaving an unforgettable impression.

For other dishes such as fish and braised meat, adding tea will help reduce the fishy smell of the fish and meat, creating shine and eye-catching colors. For tea-marinated apricots, use apricots (plums) simmered with sugar and tea to create apricot jam that has a sour, sweet, and slightly astringent taste of tea. For tea jelly, use agar powder with tea water (mixed with matcha powder) and sugar to create a delicious, cool dessert that is hard to ignore.

Ms. Uyen shared that these dishes are used in daily meals at Long Dinh Tea Cultural Space. Particularly on the occasion of Lunar New Year this year, in addition to the above dishes, she has created many other dishes also made from tea, especially green tea banh tet to serve visitors to enjoy.

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