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HOW TO MAKE JASMINE TEA

What do I have to do with Chinese Tea? Living in Malaysia - a food haven with multicultural reflections, the region is open to Chinese Culture in its unique form. And here I got the chance of tasting Chinese Tea. While dining in Chinese Restaurants, they serve their unique tasting Chinese Teas. I was literally fancied by the Tea sets and the Tea making equipment that long back I collected a few items along with a huge Antique Dragon-Turtle Tea Pot big enough to brew Chinese Tea for a crowd.

Well, I am not a tea person, but still, I love to drink these Chinese Teas when dining out in midst that I get heady to the drink(it makes me hyperactive). Especially, I love the Jasmine, Chrysanthemums & Rose flavoured Chinese Teas prepared with dried flowers and Tea Leaves. Mildly flavoured and rejuvenating to the senses. Jasmine tea is an exotically scented, sensually delicious, but a simple tea to make at home. Jasmine tea is one of the most famous teas in the world. Whether made hot or cold, jasmine tea’s signature floral aroma makes it a great choice to drink.

JASMINE

Jasmine tea, one of the major types of flower tea in China, is made by jasmine flowers and fresh tea leaves, so it has both the aroma of jasmine flowers and the freshness of tea leaves. It is welcomed by its strong fragrance, fresh flavour, tender and soft taste and the rich benefits including preventing cancer, resist ageing, relieving pain, and losing weight. Chinese jasmine tea was created 1,000 years ago in Fuzhou, Fujian, a southeast coastal province of China.

What is Jasmine Tea?

HOW TO MAKE JASMINE TEA

Jasmine tea is a scented tea usually made from combining green tea leaves with jasmine petals.
It has a delicate flavour and an exotic floral aroma.
Sometimes made with white, oolong, or black tea.
Jasmine tea is shaped into thin, rolled tea leaves or into balls (jasmine pearls).

How Jasmine Tea is scented:

JASMINE

Traditionally, this tea was scented by placing trays of fresh jasmine flowers below a woven tray of tea leaves in a warm room.
Now, it’s common for the tea and flowers to be combined as the tea gets processed.
High quality and more expensive jasmine tea is made with fresh jasmine flower buds.
The more affordable and less expensive jasmine tea is made with jasmine extract.
We can get it as Tea Leaves and Jasmine Buds mixed together.
One best way is to steep the Tea Leaves along with fresh Jasmine flowers.

Which Jasmine Flower suits well for Jasmine Tea:

ARABIAN JASMINE

When choosing the right “jasmine” to scent your tea, choose that specifically of the Jasminum species such as Jasminum officinale, Jasminum sambac, or Jasminum polyanthum. Fresh flowers serves best for the tea. I drop them directly onto a layer of tea in a large jar with a wide opening. This can be done indefinitely while jasmine is in bloom, layering the blossoms between layers of tea. What is usually sold in market/stores, especially in Chinese shops, are the dried Jasminum Sambac or the common Arabian Jasmine Buds. You can buy them and mix along with your favourite tea. Some Tea varieties are sold mixed along with these dried Jasmine Buds.

*NOTE: Do not use “star jasmine/confederate jasmine/jessamine” (Trachelospermum jasminoides) or “Carolina jessamine” (Gelsemium sempervirens) – which is toxic, not exotic.

HEALTH BENEFITS OF JASMINE TEA:

Relieves Pain: The volatile oily substances in jasmine tea can help you relieve the swelling pain, making your body at ease.

Anti-inflammation: Jasmine tea can inhibit many kinds of bacteria. If you drink it or apply it to the inflamed area, you can get recovered from pinkeye, ulcer and skin ulceration.

Good Skin: Chinese jasmine tea can help resist ageing and relative problems like facial dehydration and blemished skin to keep the skin clean, white, soft and tender.

Prevents Cancer: Jasmine tea contains tea polyphenols and tea pigments, tea also contains selenium, molybdenum, manganese, germanium etc. which can help in preventing cancer caused by the insufficiency of manganese and redundancy of copper in potable water. Jasmine green tea is believed to reduce risks of breast cancer, lung cancer, and many other diseases.

Get rid of tiredness: Theine in tea can stimulate the central nervous system and plays a vital role in getting rid of drowsiness, eliminating fatigue, enhancing vitality and concentrating thinking.

HOW TO MAKE CHINESE JASMINE TEA

HOW TO MAKE JASMINE TEA

Few basic knowledge of Tea Brewing, a decent quality Tea & a bit of patience is all you need for a good Chinese Tea, any Tea as a matter of fact. The best Tea in the world can taste horrible if prepared incorrectly, but even an inexpensive Tea can be more satisfying if prepared in the best possible way. So remember these 7 little facts before brewing any type of Teas.

The quality of the Tea
The quality of the Water
Correct measurement
Correct steeping temperature
Correct steeping time
Allowing the tea-leaf to expand fully
Separating the leaf from the liquid at the end of the steeping process

Use the best tea that is available to you. Scoop the loose tea leaves from the tea canister. Measure the correct amount of tea & add it into the Teapot. I have added fresh Jasmine flowers along with the tea leaves while brewing this Jasmine Tea.

WATER:

When making any tea, try to use fresh & good quality water. Water quality reflects greatly on the taste of the Tea.
Always start with fresh water out of the tap, not water that has been previously boiled or has been sitting around.
First, use a small amount of heated water to warm the Tea Pot and Tea Cups before beginning to make your tea.
To prepare the Chinese Tea, heat water in a kettle.

CORRECT MEASUREMENT:

The amount of Tea and Water will vary on the type of tea, its quality, and the size of the teapot, but generally, 1 Teaspoon of tea leaves for every six ounces/3/4 Cups of water will do.

RIGHT WATER TEMPERATURE FOR TEA:

Different teas require different steeping temperatures. Using the wrong steeping temperature is probably the most common error people make when preparing tea. You can buy a thermometer to gauge temperature or if you are experienced enough can look for visual clues. Heating water to the proper temperature is important when making Chinese tea, and ideal temperatures vary by tea type.

Raise the kettle to shoulder-length, and pour the hot Water into the Teapot over the tea leaves. The water should be poured just above the teapot to not remove the flavour from the tea leaves too quickly. After pouring the water, scoop away any excess bubbles or tea leaves. Place the lid on the teapot.

BREWING TIME:

The size of the tea leaves and their quality determine the length of the steeping time. A whole-leaf tea is steeped longer, and high-quality tea has a shorter brewing time.

JASMINE TEA - WITH TEA LEAVES/TEA BAG:

Add fresh/dried Jasmine Flowers along with the tea leaves, or use store bought dried Jasmine Buds mixed along with the tea. You can simply make this Jasmine tea with Tea Bags too. Just let the flower and the tea bag steep for a few minutes and just enjoy the fragrant Jasmine tea in the simplest way.

ROOM FOR THE TEA LEAF TO EXPAND:

All teas require room for the leaf to expand greatly in size as it steeps. Make sure there is enough room for the leaf to expand up to 3-5 times in size.

SEPARATING THE LEAVES & FLOWERS:

After the tea has steeped the proper length of time, separate the tea leaves & the jasmine flowers from the brewed Tea. Most teas will turn bitter if steeped too long.

HOW TO MAKE JASMINE TEA

Gently transfer the brewed Jasmine Teas from the Tea Pot or from a jug into the Tea Cups.

It's finally time to drink the tea. Good etiquette dictates that tea drinkers cradle the cup with both hands and enjoy the tea’s aroma before taking a sip. Traditionally, the cup should be drunk in three sips of different sizes. The first sip should be small; the second sip is the largest, the main sip; the third is to enjoy the aftertaste and empty the cup.

Enjoy The Pure Goodness of Chinese Jasmine Tea in an exotic way!!!

Wishing all my Chinese Friends a Happy Chinese New Year!

"Gong Xi Fa Chai"

_______________________________________________________________________

FOOD SAFETY:

Side Effects of Excessive Drinking

Excessive drinking of Jasmine Tea will make you feel hungry, or even dizzy.
It can be harmful to your intestines and prolong stomach digestion when you have it right after the meal.
Jasmine Tea can cause calcium deficiency.
It can cause endocrine disorder and menstrual disorder for female.

Does Jasmine Tea Contain Caffeine(Theine)?

Yes, it does. Although caffeine in jasmine tea is not as much as coffee’s, people with insomnia, hypertension, and arteriosclerosis are not recommended to drink heavy jasmine tea or drink too much.

BUBUR CHA CHA

Bubur Cha Cha - Rather than the dessert I was intrigued by the name. Cha... Cha... Cha... it sounds like some kind of a dance . Similar to the Cha... Cha... Cha... dance, this coconut milk dessert is interestingly colourful with variety of ingredients, flavour and texture. This dish is actually pronounced “bo bo cha cha” or “mo mo cha cha“. In Malay, “bubur” means “porridge”, and “cha cha” means “well”. And sometimes its mis-interpretted for the Hokkien word “che che” which means “prosperity”.

Bubur Cha Cha’ is a coconut milk dessert which commonly contains sweet potatoes, taro & sago. Each region has a variation of Bubur Cha Cha: some include banana, black eyed peas, colourful tapioca jellies, or yam instead of sweet potato. This coconut milk dessert is traditionally eaten and served to friends and family during the 15th of the Chinese New Year. But it is now also commonly found all year round.

In Malaysia and Singapore, Bubur Cha Cha is usually served as a dessert or sometimes for supper. This is one of the most popular Nyonya/Peranakan desserts which is colourful & delicious. It is one popular dessert sold by the street vendors in Penang. Bubur Cha Cha is one of the local favourites along with Cendol, ABC(Air Batu Campur), Bandung etc., among locals.

Bubur Cha Cha is more or less like a porridge or a soup, it can be easily masqueraded into a mild dessert. This dessert is a combination of different coloured sweet potatoes, taro & sago in Pandanus infused Coconut milk base , midly sweetened with Sugar or Rock Sugar. What I like the most about this traditional Malaysian dessert is its colourful presentation. Needless to mention that its taste is wonderfully good because it’s made with fragrant sweet coconut base flavoured with pandan leaves, delicious sweet potatoes and tapioca pearls (sago pearls).

This kind of mild dessert is usually served at the end of a meal. They are light, refreshing and all the more nutritious. This particular Dessert/Soup is considered to be a dessert with cooling nature. This Dessert is great for summer, perfect to rustle up for taking the edge off the scorching heat. Bubur Cha Cha can be served Warm/Cold. But I personally feel this Dessert Soup tastes delicious when served chilled. This sweetened coconut milk dessert is served throughout the day as a dessert, snack or even supper.

For SOUTHEAST ASIAN DESSERTS, Click here...

Cuisine - Nyonya/Peranakan, Southeast Asian
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 30 - 45 Minutes

For more DESSERTS, Click here...

HOW TO MAKE NYONYA BUBUR CHA CHA

BUBUR CHA CHA

INGREDIENTS:

To Steam Cook the Sweet Potatoes & Taro:

Orange coloured Sweet Potato - 1/4 Cup
Purple coloured Sweet Potato - 1/4 Cup
Yam/Taro - 1/4 Cup

To Cook Sago Pearls:

Sago Pearls - 3 Tablespoons
Water - 11/2 Cups
Salt - 1/4 Teaspoon

For Bubur Cha Cha:

Rock Sugar - 1/2 Cup
Pandan Leaves - 2 Nos.
Thick Coconut Milk - 11/2 - 2 Cups

METHOD:

Cooking the Sweet Potatoes & Yam/Taro:

Fill the Steamer/Pressure Cooker with 1-2 Cups of Water.
Allow it to boil.
Clean, Peel & Wash the Sweet Potatoes & Yam.
Cut them into small cubes.
Gently place the steaming tray with cubed Sweet Potatoes & Taro into the Steamer.
Cover the lid of the Steamer and steam cook on a medium flame for about 20-30 minutes or until done.
Remove the steaming tray from the steamer and allow it to cool down for about 5-10 minutes.

BUBUR CHA CHA

Cooking Sago Pearls:

Boil 11/2 Cups of Water in a Saucepan.
Once the water boils, add 3 Tablespoons of Sago Pearls and mix well.
Bring it to boil again and reduce the flame to medium.
Cook without cover for 5 Minutes, stirring occasionally.
Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
Drain and rinse the Sago Pearls with running water until it is cooled.
If you are adding the Sago Pearls into hot Desserts, can use them right away.
Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
If so, bring another 1 litre of Water to the boil, add in the Sago Pearls.
Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
After soaking the Sago Pearls would have turned fully translucent.
Drain and rinse the fully cooked Sago Pearls with running water.

For Bubur Cha Cha:

In a saucepan, pour in the Coconut Milk, knot the Pandan Leaves and add it into it.
Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
Add partially cooked Sago Pearls and give a quick stir. cook this on a low flame for about 8-10 minutes.
Now add steam cooked Sweet Poatatoes, Taro & give a quick stir.
Cook this on a low flame until it reaches the desired consistency.
Switch off the flame.
Serve Bubur Cha Cha Warm/Chilled.

BUBUR CHA CHA

NOTES:

Adjust the consistency of Bubur Cha Cha to suit your preference.
Can also add Yam, Banana, Black-eyed Peas etc., to this Dessert.
Use a variety of coloured Sweet Potaoes for vibrant Bubur Cha Cha.
I have used Rock Sugar in the recipe which yields a mild note of sweetness.
Can substitute it with preferred sweeteners.
Cook Sago Pearls partially/fully depending on when you are adding it into the Dessert.

CHINESE TEA

     What do I have to do with Chinese Tea? "When in Rome be a Roman" & "When in Rome do as a Roman do." Living in Malaysia - a food haven with multicultural reflections, the region is open to Chinese Culture in its unique form. And here I got the chance of tasting Chinese Tea. While dining in Chinese Restaurants, they serve their unique tasting Chinese Teas. I was literally fancied by the Tea sets and the Tea making equipment that long back I collected a few items along with a huge Antique Dragon-Turtle Tea Pot big enough to brew Chinese Tea for a crowd.
    Well, I am not a tea person, but still, I love to drink these Chinese Teas when dining out. Especially I love the Jasmine & Rose flavoured Chinese Teas prepared with dried flowers and Tea Leaves. Mildly flavoured and rejuvenating to the senses.
     Tea has a history of its own. In China, drinking tea is mostly a cultural thing, with the majority of people drink tea throughout the day. Chinese Teas can be traced back all the way to the Tang Dynasty and is believed to have been first discovered in 2737 BCE, by the legendary founder of herbology, Shen Nong. He contributed to the development of Chinese medicine with his extensive knowledge of herbs.
     In Chinese Culture, Tea was considered as an Elixir in ancient China & one of the 7 necessities of life. There are 5 basic categories of teas in China - White, Green, Oolong, Black and Post-fermented (Pu’erh Tea). Chinese Tea has become a part of Chinese Culture, where the tea is drunk more frequently for healthy living than to quench the thirst.

CHINESE TEA

Different types of Chinese Tea:

White Tea - White Tea is made from steeping the dried immature leaves of the Camilla Sinensis Tea Bush. White tea is frequently consumed for its presumed health benefits as an anti-ageing and promotes healthy and smooth skin.
Green Tea - Green Teas are made from leaves of Camilla Sinensis Tea Bush and are put through a very short fermentation process.
Oolong Tea - Oolong Teas are made by using a unique process of withering the leaves of Camilla Sinensis Tea Bush and using a special drying and oxidation process. Like other Chinese Teas, it has widely accepted health benefits.
Black Tea - Black Tea leaves are put through the oxidation similar to several other types of tea, but it goes through the process longer and therefore the teas are much darker.
Post-fermented/Pu’erh Tea - Post-fermented (e.g. Pu'erh) Teas are dark variety teas that are made from leaves that have gone through a unique process that exposes the freshly picked leaves to humidity and oxygen for an extended period, even longer than that of black teas. Puerh Tea is highly regarded in traditional Chinese medicine for its wide range of health benefits.

Health Benefits of Chinese Tea:

     Chinese Teas have been consumed by people in China and all over the world in centuries. While some people drink the tea for enjoyment, others drink it for one or more of the healthy benefits that come from drinking one or more cups of hot or even cold tea every day. Tea has both sweet and bitter flavours and possesses cooling properties. Tea helps to refresh the mind, enhance alertness and boost concentration. Tea can also promote body fluid production, quench thirst, clear heat and phlegm, promotes digestion and urination. It is good to drink Tea unsweetened or only lightly sweetened.

Anti-inflammatory - Chinese Teas are loaded with Polyphenols which have anti-inflammatory and antioxidant properties which help to reduce the risk of heart diseases.
Weight Loss - Tea, when consumed hot, is believed to be the best weight loss agent.
Increased Muscle Endurance - The antioxidants in Green Tea help to fuel your energy and helps your body burn fat. It also helps in increasing the stamina.
Cancer Protection - The high quantity of antioxidants have shown to be effective at warding off certain forms of Cancers like Breast Cancer, Prostate Cancer, Ovarian Cancer and Colon Cancer.
Fights Free Radicals - The antioxidants found inside Chinese Teas helps to fight off the free radicals that are responsible for several health disorders like Cancer, Alzheimer's, Heart Diseases etc.,.
Defends Bone Loss - Green Teas helps to improve bone strength and bone density.
Regulates Blood Sugar levels - Several compounds found in Tea helps the body to metabolize sugars in a better way, which is excellent for people with type 2 Diabetes.
Boost Brain Power - Chinese Tea is believed to help ward off the effects of neurodegenerative diseases such as Alzheimer's and Dementia.
Healthy Teeth and Gums - Teas contain a naturally occurring Fluoride which helps to prevent plaque build-up which helps promote healthy gums and teeth.
Anti-ageing Benefits - The compounds in Chinese Tea are believed to slow down the ageing process.

HOW TO BREW CHINESE TEA

CHINESE TEA

The quality of the Tea
The quality of the Water
Correct measurement
Correct steeping temperature
Correct steeping time
Allowing the tea-leaf to expand fully
Separating the leaf from the liquid at the end of the steeping process

TEA

CHINESE TEA

Use the best tea that is available to you. Scoop the loose tea leaves from the tea canister. Measure the correct amount of tea & add it into the Teapot. This step is called "The black dragon enters the palace."