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Hakka Sweet Green Tea
from Family Fortunes
Hakka Sweet Green Tea HAKKA POUNDED TEA IN TAIWAN
There are a couple of stories about the origin of this tea. Almost two thousand years ago, as a general prepared to capture Chengdu, his troops were felled by a plague. A Hakka doctor prescribed this unique tea. The soldiers were miraculously cured. Another story claims centuries ago on the mainland, when the Hakka migrated south to Fujian, Jiangxi, and Guangdong provinces, they couldn’t carry much. But tea was light, quenched their thirst, and when they added ingredients from the local area, it filled their stomachs. So the tea gained a reputation for being healthy and filling.
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It is commonly enjoyed with an array of side dishes made from leek, long beans, kale, string beans, cabbage, dried radish.
Prep Time 15 mins Cook Time 30 mins Total Time 45 mins
Ingredients
1 oz loose leaf oolong tea (such as Organic Wu Yi Oolong Tea) 16 oz (1 lb) peanuts 7 oz sesame seeds
2 tbs of finely chopped mint 4 tbs of finely chopped basil 4 tbs of finely chopped coriander 2 cloves of garlic, finely chopped ½ tsp of salt Cooked rice
Peanuts for garnish Puffed rice for garnish
1
Roast the peanuts by frying them in a pan without oil for 10-20 minutes until they turn pale brown. Set aside.
Do the same with the sesame seeds until they turn golden. Set aside.
Heat some oil in a pan and stir fry the mint, basil, coriander, garlic and salt for 2 minutes.
If you have a pestle and mortar grind this mixture with the tea until it becomes a smooth paste. If you don’t have a pestle and mortar, use a blender to grind the mixture with the tea.
Add the sesame seeds and the roasted peanuts and grind/blend further. If needed, add small amounts of water accordingly.
Pour this mixture into a larger bowl and add 17 cups of boiling water while stirring.
Serve with cooked rice and top with peanuts and puffed rice.
