Tea Inspired Festivities by Dilmah

TEA INSPIRED FESTIVITIES A F R E S H P E R S P EC T I V E O N T H E M A R R I AG E O F F I N E T E A A N D C H I N E S E F E S T I V E T R E AT S

#teainspired

TEA INSPIRED FESTIVITIES A fresh perspective on the marriage of fine tea and Chinese festive treats All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording or any information storage and retrieval system, without permission in writing from the publishers Copyright © Ceylon Tea Services Limited, 2015 Text Copyright © Edwin Soon, 2015 Project Editor & Author: Edwin Soon Recipe Development & Editor: Sim Ee Waun Editor: Patricia Guy Food Photography: Edmond Ho (except page 26) Design & Layout: Leap DS&C Acknowledgements: Thanks to Dilhan Fernando, Daya Wickrematunge, Dr. Tissa Amarakoon, Asirini Punchihewa, Suren Atukorale and Joy Lee Published by Ceylon Tea Services Limited 111 Negombo Road, Peliyagoda, Sri Lanka www.dilmahtea.com ISBN 978-955-0081-19-6 Printed In Sri Lanka by Karunaratne & Sons (Pvt) Limited

TEA INSPIRED FESTIVITIES A F R E S H P E R S P EC T I V E O N T H E M A R R I AG E O F F I N E T E A A N D C H I N E S E F E S T I V E T R E AT S

Content 5

About The Founder

Foreword

Why Tea & How to Pair it with Food

10 Chinese Festivals & Tea Pairings Chinese New Year Festival 13 Prosperity Toss / Yu Sheng with Sencha Plum Sauce Prosperity Toss / Yu Sheng with Tropical Fruit 15 Tray of Togetherness & Other Treats 17 Rou Gan Bak Kwa 19 Rose with French Vanilla Tea Nian Gao / New Year Cake Lantern / Yuanxiao Festival 21 Mediterranean Mandarin Tea Infused Marbled Eggs Dragon Boat / Duanwu Festival 23 Fujian Soda / Lye Zongzi with Red Bean Paste 25 Fujian Chestnut & Meat Zongzi 27 Cantonese Pork & Egg Zongzi 29 Hakka-Style Mushroom Peanut Zongzi Winter Solstice / Dongzhi Festival 31 Tang Yuan Rice Dumplings with Chamomile Spice Syrup Mid Autumn Festival 33 Shanghai Mooncake with Chocolate, Red Bean & Coconut Filling 35 Traditional Baked Mooncake with Salted Egg & Lotus Paste 37 Teochew Spiral Mooncake with Yam Paste & Pumpkin Seeds 39 Rose with French Vanilla Infused Snowskin Mooncake with Custard Filling 41 Tie Guan Yin Tea Infused Snowskin Mooncake with White Lotus Paste, Hazelnut & Candied Orange Peel 43 Lychee with Rose & Almond Tea Agar Agar Mooncake with Beancurd Centre 45 Lapsang Souchong Agar Agar Mooncake with Grass Jelly Centre Momentous Family Celebrations 47 Dai Sau Birthday Longevity Buns / Shoutao 49 Man Yu / New Born’s First Month & Other Festivals – Tortoise Cake 51 Wedding Tea t-Series Jade Butterfly Handmade White Tea with Lotus Seeds, Longans & Red Dates

53 Tea & Health 55 Tea Terroir 56 Tea to Food Pairings 58 Food to Tea Pairings

About the Founder Dilmah Founder Merrill J. Fernando has been felicitated for his determination in bringing the finest tea to the world, for his commitment to genuine ethics and his perseverance in encouraging his peers to share his belief in both. His success in advocating broad international acceptance of his enlightened philosophy may be mixed as it contradicts convention so dramatically, but in quality and ethics, it is undisputed.

Tea was always served in a cup, but Dilmah has shown the way how tea can be also enjoyed on a plate. Merrill J. Fernando Founder of Dilmah

It is the simplicity behind the principles the ‘Dedicated Founder’ has built his business on, that makes it so very remarkable. As a young Tea Taster he experienced everything that is special about tea – the diversity of its taste, its purity, the sublime influence of nature on every aspect of tea, its natural goodness, and importantly the millions of lives that depend on tea. The sincerity of his resolution to bring a smile to the faces of his customers through the quality of his tea, whilst doing the same for the workers in the tea industry and their families, resonates for its acknowledgement

of inequity in the global tea trade and the unpretentious solution it offers. Simple yet revolutionary. The same spirit endures 65 years later, as Merrill honours the herb that he knows as Nature’s gift to the world. The importance of tea is expressed in words he wrote in 2009, on the 21st Anniversary of Dilmah, “ For centuries, problems of mankind have been solved over a cup of tea. Whether they were problems between nations, between businesses, even in families between husbands and wives, tea has been the soothing balm that helped their solution. The simple act of pouring a cup of tea is, in itself, an ice-breaker, providing pleasurable anticipation of the goodness that is to follow. I have dedicated 60 years of my life towards providing that cup, not only to solve problems but to add sunshine to our day, with the very first sip of Dilmah. ” Today, Dilmah keeps to that vision by bringing joy and celebration to millions of tea lovers around the world.

Dilmah Founder Merrill J. Fernando named his tea after his sons Dilhan and Malik. Dilhan is the younger of the two brothers.

Foreword The healing herb that Lo Yu

Nature, and secured by the traditional,

documented in Cha Ch’ing, his Classic

artisanal method of manufacture that

of Tea is transformed. It is a change of

we believe is the only way to make good

an unconventional sort for it is not tea

tea. Together they form the fingerprint

that has changed but our perception

of nature on each tea. That indulgence

of the herb. Tea was discovered by

lies at the heart of this book. Fine tea has

the inspired herbalist Emperor Shen

the ability to dignify good food in a way

Nung as a medicine and that potency,

that no other beverage can. Functionally

since then proven beyond doubt by

tea is an elegant accompaniment to food

modern science, is the foundation of

for its ability to cleanse the palate of fats,

the evolution of tea.

sweetness and prepare the taste buds to appreciate the next dish. The true

Tea is unique; a herb without

rhythm of the combination of tea and

parallel as a beverage, as medicine,

food comes not from this though for tea

as stimulus for intellectual thought,

as an ingredient or paired with food, can

as a companion in solitude and as

enhance the harmony of flavour on the

a catalyst for fellowship. In these

palate, by elevating or diminishing certain

compelling features lies the relevance

flavours, textures or fragrances. Good

of tea to our 21st Century lifestyle.

food, good tea, delicious individually but

Its natural goodness is said to enrich

together having the potential to produce

a perfectly brewed cup of tea with a

magical sensation on the palate.

multiplicity of health benefits which include protection from dementia,

Tea is a gift of Nature. It is uniquely

cardiovascular disease, cancers,

healthy, indulgent and therefore luxurious

stress, diabetes amongst others.

in a delicious way. My father, Dilmah Founder Merrill J. Fernando, devoted

That relevance is surely irresistible

his life to tea. His desire is to share the

for tea is unique in the complexity

pleasure in tea with the world, and so

and potency of its goodness. Even

his commitment to tea that is made in

more unique is the truth that all

the traditional, artisanal way, and offered

the desirability in real tea is crafted

garden fresh, unblended, retaining the

by Nature. Beyond the healing and

purity of origin and its terroir. We are a

protective benefits in tea therefore

family tea company and as we continue

lies a reflection of the diversity

on this mission, that was first conceived

of Nature, a beguiling array of

in the 1950s, we do so with integrity, to

fragrance, colours, flavours, texture

ensure that the success of our business is

and personalities in tea grown in

shared with those who are less privileged

different estates and at different

than us. Business must be a matter of

times. This is indulgence in a very

human service.

special way for each of these subtle variations in taste are crafted by

Thank you for choosing Dilmah.

‘Tea Inspired Festivities’ seeks to achieve respect for and an understanding of tea and its various personalities. At the heart of gastronomy is the harmony of several apparently disparate flavours in the mouth. The tea has the ability to complement gastronomy beautifully, either paired with food, or as an ingredient in food or beverage. Dilhan C. Fernando Director, Dilmah Tea

Why Tea & How to Pair it with Food

Tea’s long history began thousands of

HOW TO PAIR TEA

Black Teas span a world of flavours,

years ago in China, where it was brewed

When selecting a tea to enhance your

including smoky, malty, chocolate-y,

for its medicinal properties. Over time, it

dining experience, you may either choose

earthy or fruity tones. They are natural

expanded its role to become the beverage

one that contrasts or complements the

companions for savoury foods yet

of choice of the well-to-do aristocracy

flavours and textures of the food.

can also stand up to intensely sweet

and eventually, as the price of tea came

and richly textured desserts. The tea’s

down, it reached the cups of more humble

White tea has a light body, subtle flavours

concentration will inevitably cleanse the

citizens. Tea evolved along with regional

and silky textures and thus is best served

palate after savoury or sweet tastes. In

cuisine and became a mealtime drink. It

alongside delicate dishes. If the tea is at

addition, fine black teas come in various

is no surprise that it goes well with food.

risk of being overwhelmed by the food,

flavours and styles: you will find an

Tea is a great flavour bridge, in that it

a touch of honey might bring the tea’s

aromatic brew of bergamot-citrus notes

refreshes and readies the palate for the

flavour and body up a notch.

in Earl Grey, smoked aromas in Lapsang

next course. More importantly, it can also

Souchong, teas with various flavours

be paired with specific dishes to enhance

Green tea, with its lovely vegetative and

(Lychee, Rose, Vanilla, etc.) and styles

the flavours of the food.

grassy notes, finds its mate with seafood,

that span the malty (Low grown) to the

salads and the like. There are of course

delicate (High grown).

In Chinese tea houses, it is served with

various taste profiles for green teas, and

both savory and sweet dishes. In England,

each can be called upon to pair with the

High grown tea with fine polyphenols

it accompanies practically everything

sauces or dressings used in the dish.

(tannins) are suited for dishes with pure

– from scones and clotted cream to

Additionally, green teas are great with

flavours and clean tastes; whilst the

cucumber or bacon sandwiches, and

deep fried food because these teas ‘cut

Low grown tea with grippy polyphenols

even fish and chips. In Russia, it is served

through’ the fat and enhance the crispness

(tannins) are better suited for rich foods,

with jam cakes, cookies and candies.

of the fried food.

ranging from creamy dishes and stews

And a good cup of tea after a big meal is

to elaborate desserts and cakes. It is no

satisfying in every country. Like wine, tea

Oolong teas straddle the worlds of green

surprise that Mid grown tea, with its

provides an extensive range of fragrances

and black teas and, with an aroma and

supple tannins, serves as an all-rounder

and flavours and can be matched with

fragrance that can range from light to

in terms of pairing textures with various

a variety of foods. There are endless

intense, they can be called upon to pair

foods. And for complex dishes with a

possibilities for creative new pairings.

with a wide range of dishes. Oolong teas

myriad tastes and textures, choose a

However, tea has an advantage over wine:

are especially ‘partial’ to savoury as well as

seasonal tea with strong character and

it is alcohol-free!

sweet snacks and cakes.

intense, multifaceted flavours.

Chinese Festivals & Tea Pairings

The most important festivals in the

sections (eight is a very lucky number for

place on the 15th day of the first lunar

Chinese calendar are: Chinese or Lunar

the Chinese) – each of which is filled with

month, and symbolises the reunion of

New Year, the Lantern Festival, the Dragon

an item that is associated with luck, health,

family. It also symbolises the ‘declining the

Boat and the Mid-Autumn festivals. These

prosperity and the like. The Prosperity

darkness of winter’, and people are able

are celebrated in Chinese communities

Toss (also known as Yu Sheng or Lo

to move about at night with artificial light,

around the world.

Hei), is a Teochew-style raw fish salad.

namely their lanterns. During this festival,

It is believed that the higher one tosses

children light lanterns and guess riddles

What better beverage to accompany the

the ingredients, the more abundance,

written on them. Other activities include

festive finger foods and dishes served at

prosperity and vigor will be attained in

fireworks displays, lion or dragon dances

these events than tea. After all, tea’s origins

the coming year. The legend behind this

and stilt walking.

are Chinese, and tea’s flavours range from

custom involves a young couple stranded

the sweet and spicy to the savoury and

at a temple, with nothing to eat but a

Tangyuan (round, sweet rice flour

saline. One can find a tea (mint, Oolong,

carp and a bottle of vinegar. From these

dumplings) is eaten during the Lantern

Darjeeling, breakfast, Earl Grey – the list

meagre ingerdients they were able to

Festival, as well as during the Winter

is almost endless) to match any dish.

create an appetizing and satisfying meal.

Solstice (Dongzhi) Festival and at weddings and other family reunions. They

CHINESE NEW YEAR The Chinese (Lunar) New Year table overflows with ingredients that are said to bring good luck and prosperity. Many foods are chosen because their names are the same or similar to words associated with positive characteristics. For example: Fish represents togetherness and abundance because the Chinese word for fish, yu, the word for ‘surplus.’

The name of the Chinese New Year cake,

may be filled with either sweet or savory

Nian Gao, sounds like the words “going

items, such as chocolate, mashed potato,

upwards”, which implies social progress.

pumpkin paste, ground sesame, peanuts

By eating this cake one is certain to be

or sweet bean paste.

rewarded with a higher status in the coming year. Its circular shape symbolises eternal friendship; its sticky texture suggests faithful support through thick and thin, and its sweetness indicates a sweet life.

DRAGON BOAT FESTIVAL (DUANWU FESTIVAL) The Duanwu festival dates back nearly 2,300 years. The legend associated with this festival tells the story of Chinese poet Qu Yuan, a trusted advisor to the Emperor. When the poet was banished

Year celebration is the Tray of Togetherness

LANTERN FESTIVAL (YUANXIAO FESTIVAL)

(also called Tray of Luck, or Tray of

The Lantern Festival – not to be mistaken

to end his life. Fishermen beat their oars

Prosperity) that is offered to guests. This

for the Mid Autumn Festival that

against the water in a desperate attempt

octagonal or round tray is divided into eight

sometimes also goes by that name – takes

to stop the man-eating fish in the river

Of particular importance during the New

from court, he threw himself into the river

from devouring his body. Others rowed out in dragon boats, beating loud drums to drive the fish away. They also tossed cooked rice wrapped in leaves into the water in the hope that the fish would eat them instead. The cooked rice wrapped in bamboo or reed leaves came to be known as Zongzi (sticky rice dumpling). They are filled with such things as bean paste, chestnut, jujube paste or fresh meat.

MOMENTOUS FAMILY CELEBRATIONS

These days, the Dai Sau birthday marks

Man Yue, Newborn’s First month

10-course feast of gourmet delicacies

The arrival of a newborn is celebrated when the baby is one month old. This coincides with the end of the mother’s confinement period, and the baby is formally introduced to the extended family and friends. Traditional families will often make an offering at the ancestral altar to announce the arrival of a new family member. A huge a spread of food,

MID-AUTUMN FESTIVAL The history of the Mid-Autumn Festival dates back to China’s Shang Dynasty (1600 to 1046 BCE) when emperors worshiped the moon in hopes that it would bring an abundant harvest. This celebration takes place on the 15th day of the eighth month of the lunar year.

which symbolizes a healthy and happy life ahead, is prepared. Guests receive a door gift of cooked eggs (dyed red for good luck and fertility) and Ang Ku Kuih (Red Tortoise Cake), a small oval-shaped cake made of glutinous rice flour that encases a sweet filling of peanuts or mung

the 80th year. This is celebrated with a and the essential Longevity Buns, all to be enjoyed with the finest tea. The Wedding Tea Ceremony The Chinese Tea Ceremony’s (茶道 or cha dao) origins can be traced back to the era of the Tang Dynasty, over 1,200 years ago. The tea ceremony is a fundamental part of a Chinese wedding. After formal introductions of the bride and groom are made to the families in very traditional Chinese families, the couple would kneel in a sign of respect, and serve tea to the groom’s family. (The bride would have served tea privately to her own family early in the

beans. The cake is moulded to resemble a

morning). The order of service needs

tortoise shell, and hence its name.

mention – parents will be served first, then grandparents, followed by grand

Mooncakes, with their perfectly round shape, represent the moon and symbolize harmony. Today’s mooncakes are often

Dai Sau, Great Birthday

uncles and aunts, uncles and aunts, and

Hundreds of years ago, when life

finally elder siblings.

expectancy was short, reaching the ripe

made from gelatinous pastel rice flour

old age of 60 was a milestone to be

Sweet teas are often served during this

skins to koh fun or cooked glutinous

commemorated with great feasts for

ceremony, as a wish for all the good

rice flour (snow skin) or come in a crispy

friends and family. The highlight of the

things that the couple may be blessed

pastry version filled with taro. Modern

feast is the presentation and enjoyment

with. The tea symbolises love that is pure,

fillings include fruit, nuts, black beans,

of the ‘birthday cake’ in the form of

noble and faithful, whilst the ingredients

chocolate, mango or durian. There are

Longevity Buns / Shoutau, peach-shaped

in the tea (red dates, peanuts, longans

also jelly and ice cream versions.

buns filled with lotus or red bean paste.

and lotus seeds) represent fertility.

CHINESE NEW YEAR

Prosperity Toss / Yu Sheng with Sencha Plum Sauce Prosperity Toss / Yu Sheng with Tropical Fruit Serves 10 A major feature in this ‘salad’ is raw fish

Method

although smoked fish, sliced abalone or

To make the sauce, combine all dressing ingredients and set aside.

Arrange the fish slices in the centre of a large platter.

Place each type of vegetable in sections around the platter.

Sprinkle the pickled ginger, peanut, sesame seeds, parsley and whole-wheat crackers over the vegetables.

Pour the dressing over evenly and serve.

yuba mock fish can be substituted.

Ingredients 100g smoked trout, thinly sliced 2 cups white radish, thinly shredded 2 cups carrot, thinly shredded 1 cup cucumber, thinly shredded 1 tsp red pickled ginger, thinly shredded 1 cup pickled leeks, shredded 1 cup pickled turnip, shredded 1 pomelo segment, loosely broken into smaller parts 1/4 cup of chopped peanuts, roasted and unsalted 1/2 cup toasted sesame seeds / crushed peanuts 1 tbsp 5-spice powder 1 tsp cinnamon powder 1/2 cup whole-wheat crackers, crushed 4 sprigs of fennel Sencha Green Tea Plum Sauce 1/2 cup plum sauce 1 tbsp sesame oil 1/4 cup concentrated Dilmah Sencha Green Extra Special tea (10g to 60ml hot water) 1 tsp peanut / corn oil 1 tsp sesame oil

Prosperity Toss / Yu Sheng with Tropical Fruit Substitute all the ingredients with the exception of the smoked trout, using; 1/2 cup thinly sliced leek 1/4 cup basil 1/4 cup coriander 1/4 cup mint leaves 1/2 sliced cucumber Slivers of sushi ginger 1/4 cup crushed peanuts 1/2 sliced star fruit 1/2 green mango Make a dressing using plum sauce, sesame oil and soy. A sensational pairing is to be found with iced t-Series Moroccan Mint Tea as the tea’s natural fragrance and flavours complete the flavour journey of the dish. Alternatively, serve a t-Series Ceylon Young Hyson Green Tea. Herbal with a hint of fruit, this tea lends itself to salads especially when fish is a feature.

1/8 tsp 5-spice powder

Tea Pairing Dilmah t-Series Uva Highlands, Uva Seasonal Pekoe Tea The complex characterful dish demands a tea of a certain stature. The t-Series Uva Highlands, Uva Seasonal Pekoe Tea is at once fragrant with a minty top note, and a juicy, firm body with medium astringency.

Dilmah t-Series Sencha Green Extra Special Tea With vegetative notes (leafy, fresh peas, cut grass), the tea’s attractive scent and flavour remain long after the first sip. Enjoyed with this dish, the tea develops a pleasant astringency at the back palate and confers a hint of sweetness in the front of the mouth.

CHINESE NEW YEAR

Tray of Togetherness & Other Treats Serves 10

This sectioned tray of assorted sweets,

kuih lapis (layered cake) is served. An

nuts and confections is an essential part

assortment of savoury and sweet snacks

of Chinese New Year. You’ll see it laid out

might include pineapple tarts (Singapore)

in pride of place at the coffee or dining

or pineapple cakes (Taiwan), prawn

tables and it is often the first thing the

crackers (Malaysia), preserved plum,

host will offer a guest who has come

candied lotus root and chocolate coins

visiting for the festive season.

and chocolate ingots.

In traditional Chinese households, you find

Other finger foods served and enjoyed

certain staples – many symbolic – served

are those found in Peranakan households

in the tray: melon seeds or gua zi, implies

(descendants of the 15th to 17th century

“many sons”; candied melon represents

Chinese male immigrants to the Malay

growth and good health; lychee nuts

archipelago and British Malaya). Two

foretell strong family relationships;

Peranakan tid bits are the kuih kapit and

kumquat augurs gold, coconut represents

kuih bangkit. Kuih kapit, or ‘love letters’

togetherness, peanuts proclaim long

(also called kueh belanda/Dutch egg rolls),

life; longan confirms many good sons,

are crisp coconut based egg-rolls made in

and lotus seeds portend many children

the Malay Archipelago and Indonesia using

to come. Delicacies vary depending on

Dutch and Portuguese techniques. Legend

region and cultural influences, too. In

has it that egg rolls hark back to ancient

China’s Guangdong province, gok zai is a

Chinese history when egg rolls were used

sweet deep-fried mini dumpling of grated

to hide secret messages between army

peanuts and sugar. Its name and contents

factions at war with the Mongols. Kuih

suggest good fortune and prosperity.

bangkit are fragrant coconut cookies

In Indonesia, Malaysia and Singapore,

made from rice or tapioca flour.

Tea Pairing Dilmah t-Series Green Tea with Jasmine Flowers This medium-bodied tea with the freshness of green tea aromas and tastes (typically hay) intermingled with the floral attributes of jasmine blossoms is a befitting match. The tea is versatile and will contrast and complement a variety of flavours, as found in the tray.

Dilmah t-Series Ceylon Silver Tips White Tea For a Peranakan tray that often contains coconut-based pastries and wafers, the chosen tea should be pure mild, sweet and silky in texture. The t-Series Ceylon Silver Tips White Tea enables each tid bit to taste its best, yet the tea’s taste is evident throughout.

CHINESE NEW YEAR

Rou Gan Bak Kwa Serves 20

Rou Gan (肉干) the popular salty-

Ingredients

sweet dried meat jerky is made using

1kg minced pork

the ancient method of dry-preserving seasoned meat on racks at 55°C. It originated from the Fujian province and known as Bak Kwa by Hokkiens, it is

Marinade 1 tbsp sesame oil 1/2 tbsp 5-spice powder 1/2 tsp light soy sauce

a New Year delicacy. Modern day Rou

1/2 tsp dark soy sauce

Gan or Bak Kwa is made by seasoning

2 tbsp Chinese wine

minced pork (mutton, chicken, duck,

1 tbsp caster sugar

crocodile, lobster, beef and vegetarian

1 tbsp maltose syrup

versions have been introduced). Instead of curing on racks, the meat is baked and then grilled over charcoal.

1/2 tsp oyster sauce 1/2 tsp hoisin sauce 1/8 tsp red food colouring (Cherry Red) Pinch of white pepper and salt

The contemporary jerky version is smokier and certain Singapore and

Method

Malaysia versions of Rou Gan have

Combine minced pork and seasonings and mix until the consistency is like glue. Cling wrap and refrigerate for several hours.

Place parchment paper on a flat surface and using a spatula, spread the meat mixture onto the paper, making patties 5mm thick and 15cm by 15cm.

Brush a wire mesh with vegetable oil, align the wire mesh over the meat mixture, invert it to transfer the meat onto the mesh; carefully peel away the parchment paper.

Bake the patties in preheated oven of 100°C for 20 minutes to dry the meat.

Increase the oven heat to 180°C and bake for a further 12 minutes.

Remove and cool.

To serve, grill the patties until the edges start to char.

been adapted to suit local tastes with the addition of chilli spice.

Tea Pairing Despite the fact that pork is a white meat, it tends to have a lot of fat. The preparation includes sugar and seasonings. Additional maillard reaction flavours are imparted by the grilling of the meat. This savoury-sweet, oily and chewy snack demands a tea that can cut through the oil and richness, but is not overcome by the complex flavours. Dilmah t-Series The Original Earl Grey Tea The Original Earl Grey is a superb pairing where the tea’s fragrant bergamot aromas enhance that of the Rou Gan/Bak Kwa. The tea’s texture and flavour also cope well with chilli versions of the jerky.

Dilmah t-Series Brilliant Breakfast Tea Brewed strong, Brilliant Breakfast, is another accompanying tea. The astringency of the strong brew balances the fatty meat whilst enabling the Bak Kwa textures and flavours to shine through.

CHINESE NEW YEAR

Rose with French Vanilla Tea Nian Gao / New Year Cake Serves 20

Nian Gao is also used as an offering to

Method

the Kitchen God. As folklore has it, this

Dissolve the sugar in the tea.

deity observes the happenings of every

In bowl, put in the flour. Pour in the tea-sugar mixture and whisk until a smooth batter is formed.

Grease ramekins and pour in the batter.

Steam over high heat for 1 hour until done. Cool and refrigerate. The cake will harden after several weeks, by which time, it will be ready.

To serve, slice into small squares of 5cm and steam. Alternatively dip the slices into a batter of beaten egg and flour batter and fry in a well-greased pan.

household from the kitchen and submits a report to the Heavenly Emperor just before Chinese New Year.

Ingredients 400g glutinous rice flour, sifted 300g dark brown sugar 300ml Dilmah t-Series Rose with French Vanilla tea (6g brewed for 5 minutes)

Tea Pairing Dilmah t-Series Rose with French Vanilla Tea t-Series Rose with French Vanilla Tea makes a straightforward match that mirrors the aromas in the Nian Gao. If served unsweetened, the tea plays up the sweet flavours of the cake.

Dilmah t-Series Single Estate Assam Tea The tea’s aromas of leaves, earth and malt will contrast those of the cake but the tea’s medium strength, spice overtones and long finish will bring an added dimension to the pairing.

LANTERN / YUANXIAO FESTIVAL

Mediterranean Mandarin Tea Infused Marbled Eggs Serves 12

Easy to make, this is an alternative to

Method

hard-cooked eggs served with afternoon

Place eggs in a large pan, in a single layer, with enough cold water to cover the eggs.

Bring to a boil (about 2 minutes), turn off the heat and cover with lid for 7 minutes.

Remove and place under cool running water for 5 minutes.

Drain and gently crack the eggshells all over by rolling them over a paper towel or using the back of a spoon. Ensure the exterior of the eggs form even cracks but be careful to leave the entire shell still intact.

In a large pot, add the remaining ingredients (tea, wolfberries, Chinese Angelica Root, cinnamon, star anise, cloves, peppercorns, soy sauce, sugar, salt and water) and bring to a boil.

Arrange the eggs to occupy one layer in the pot. Simmer for about 2-3 hours.

Allow to cool. Drain and remove shells from the eggs.

tea and during Easter.

Ingredients 12 large eggs 12g t-Series Dilmah Mediterranean Mandarin Tea 1 tsp wolfberries, soaked in water for at least 5 minutes 1 small piece, Chinese Angelica Root or dang gui (Angelica sinensis) 2 cinnamon sticks 2 whole star anise 6 cloves 6 peppercorns, lightly bruised 100ml light soy sauce 1 tsp sugar 1 tsp salt 8 cups of water

Tea Pairing Dilmah t-Series Green Tea with Jasmine Flowers t-Series Green Tea with Jasmine Flowers creates a visual contrast to the brown tones of the egg. The tea aromas of hay and floral attributes of jasmine blossoms have mild but pronounced flavours, making it a good partner for the textures and tastes of the dish.

Dilmah t-Series Mediterranean Mandarin Tea Not only are the flavours of the tea reproduced in the dish, the aromatic juicy sweetness of the tea will complement the dish as well.

22 The signature dish synonymous with the Dragon Boat Festival is the zongzi – a steamed dumpling of glutinous rice with various fillings, wrapped in bamboo, lotus or reed leaves. Each region prepares zongzi with its own style of fillings and shapes. The Guangxi zongzi is pillow shaped, in Beijing zongzi is rectangular, the Cantonese zongzi has a flat bottom and the tetahedron shape is common in many other regions. The Canton/Guangdong style of zongzi comes in sweet and savoury versions, with fillings ranging from walnuts and dates to pork, Chinese ham and egg yolks. Hakka style zongzi contains boiled peanuts, soy-infused mushrooms, fried shallots, pressed beancurd, and often, a precious salted duck egg yolk. Shanghai zongzi may be vegetarian and feature beans and mushrooms, whilst Beijing zongzi is often filled with jujubes. Malaysian, Singaporean, Korean, Vietnamese, Thai, Cambodian and Filipino dumplings complete the amazing list of dumplings around Asia. Whatever the origin, zongzi is always fragrant, delicious and memorable.

DRAGON BOAT / DUANWU FESTIVAL

Fujian Soda / Lye Zongzi with Red Bean Paste Makes 12 zongzi

Alkaline water (potassium carbonate and

Method

sodium bi-carbonate) turns the glutinous

Soak the glutinous rice in 5 cups of water overnight.

Drain thoroughly and then mix with cooking oil and lye. The rice should turn yellow. Set aside.

Divide the bean paste into 12 portions of 30g.

Blanch the bamboo leaves in boiling water until soft (about 10 minutes).

To assemble the zongzi, form a cone using 2 bamboo leaves, placing one on top of another and fold into a cone.

Place 1 tablespoon of rice into the cone. Make a small well, then place one portion of red bean paste in it. Cover with 1,1/2 tablespoons of rice. Pack all ingredients lightly, and smoothen the top with a clean wet spoon.

Complete the wrapping and secure with kitchen twine.

Cook submerged in boiling water for 4-5 hours.

Remove the zongzi from the water and let it cool to room temperature before serving plain or with some sugar/syrup.

rice into an attractive warm yellow colour. This vegan zongzi is served plain with sugar, honey or syrup. It can also be filled with sweet paste (lotus or red bean).

Ingredients 650g or 3 cups glutinous rice 2 tbsp lye/alkaline water 1,1/2 tbsp cooking oil 400g red bean paste 1 tbsp salt 28 dried bamboo leaves, soaked overnight Kitchen twine

A note on Zongzi Often glutinous rice is used for making zongzi. To wrap the zongzi, take two bamboo leaves and overlap them lengthwise, head to tail. Curl the base in toward itself to create a cone at the bottom of the leaf. The water should be boiling before the zongzi is placed in the pot. Ensure that the zongzi is completely submerged in the boiling water – top up the water if it runs low. To prevent savoury dumplings from sticking to the leaf wrappers, stir-fry the rice with a little oil prior to use. Cooked zongzi should be hung up to cool and air-dried. They can be stored chilled in the refrigerator or frozen. Zongzi is best reheated in a steamer.

Tea Pairing Dilmah t-Series Single Estate Oolong Tea The inherent quality of this tea with its linseed oil and straw bale aromas is unique and incredibly attractive. It contrasts the flavour of the zongzi, filled or unfilled. The weight and sticky texture of the zongzi is made all the more apparent with this tea, creating a complex liaison.

Dilmah t-Series Green Tea with Jasmine Flowers With its sweet smelling jasmine flowers and green tea fragrance, the t-Series Green Tea with Jasmine enhances the flavours of the zongzi, especially when it contains sweet bean paste. The medium light texture of the tea also highlights the sticky rice.

DRAGON BOAT / DUANWU FESTIVAL

Fujian Chestnut & Meat Zongzi Makes 10 zongzi

Ingredients

Method

650g or 3 cups glutinous rice, soaked overnight and drained

Blanch the bamboo leaves in boiling water until soft (about 10 minutes).

Heat some oil and stir-fry the shallots and garlic till fragrant. Add the mushroom, chestnut and pork belly. Season with the pepper, salt, soy sauce and sesame oil. Divide into 10 portions.

To assemble the zongzi, form a cone using 2 bamboo leaves, placing one on top of the other and folding into a cone. Place 2 tablespoons of rice inside, add one portion of the meat filling and cover with another 2 tablespoons of rice. Pack all ingredients lightly. Smooth the top with a clean wet spoon.

Complete the wrapping and secure the rice package with kitchen twine.

Cook submerged in boiling water for 4-5 hours.

28 dried bamboo leaves, soaked overnight Kitchen twine Filling 20g Chinese mushroom, rehydrated and diced 80g chestnut, cooked until soft and diced 150g pork belly, cooked and diced 20g minced shallot 10g minced garlic 1 tbsp pepper 1 tsp salt 1 tbsp soy sauce 1 tsp sesame oil

Tea Pairing This dish has integrated flavours of umami (soy and mushrooms) and calls for a vibrant tea to create an interesting foil for the dish. Dilmah t-Series Sencha Green Extra Special Tea Sencha Green Extra Special Tea is vegetative (leafy, fresh peas, cut grass) but with an attractive scent and flavour. Inherent in the tea are macadamia and other nut overtones that find a liaison with the chestnuts in the zongzi. The tea also has a cleansing effect in the mouth, given the rich oily texture of the zongzi.

Dilmah t-Series Single Estate Assam Tea Single Estate Assam Tea is robust with a malty earthiness and will match well with the meaty-mushroom-nutty taste of this dish.

DRAGON BOAT / DUANWU FESTIVAL

Cantonese Pork & Egg Zongzi Makes 10 zongzi

Ingredients

Method

650g or 3 cups glutinous rice, soaked overnight and drained

Blanch the bamboo leaves in boiling water until soft (about 10 minutes).

In a bowl, marinate the pork belly with 100ml soy sauce, oyster sauce, Shaoxing wine, sesame oil and season with sugar, pepper and salt. Divide into 10 portions.

Place rice in a bowl and to it, add 50ml soy sauce.

To assemble the zongzi, form a cone using 2 bamboo leaves, placing one on top of another and fold into a cone. Place 2 tablespoons of rice inside, add one portion of the filling, including several slices of Chinese sausage, some dried shrimp and 1 egg yolk. Cover with 2 tablespoons of rice. Pack all ingredients lightly. Smooth the top with a clean wet spoon.

Complete the wrapping and secure the rice package with kitchen twine.

Cook submerged in boiling water for 4-5 hours.

25 dried bamboo leaves, soaked overnight Kitchen twine Filling 350g pork belly, diced 150ml soy sauce 8 tbsp oyster sauce 3 tbsp Shaoxing wine 3 tbsp sesame oil Sugar, salt and pepper Additional Ingredients 1 preserved Chinese sausage, sliced thinly 1/2 cup dried shrimp 12 sea salt duck egg yolks, cooked

Tea Pairing Dilmah t-Series Single Estate Oolong Leaf Tea Straddling the two worlds of green and black tea, this oolong tea with mild flavours of green herbs, earth and peat complements the complex flavours of meat and seafood in the zongzi.

Dilmah t-Series Brilliant Breakfast Tea The t-Series Brilliant Breakfast Tea offers an interesting alternative. It has enough weight and character to handle the meat-seafood filling, and its bold nature and woody tannins help lift the flavours of the dish.

DRAGON BOAT / DUANWU FESTIVAL

Hakka-Style Mushroom Peanut Zongzi Makes 10 zongzi

This vegan zongzi can be turned into a

Method

ovo-vegetarian dish by adding steamed

Soak glutinous rice in the broth for 2 hours. Strain the glutinous rice in a coarse muslin sheet and set aside.

In a bowl, combine the mushrooms, peanuts and garlic. Add the soy sauce, wine, onion powder, garlic powder and sesame oil and mix well. Divide into 10 portions.

To assemble the zongzi, form a cone using 2 bamboo leaves, placing one on top of another and fold into a cone.

Place 2 tablespoons of rice inside, add the mushroom and peanut mixture, and cover with 2 tablespoons of rice. Pack all ingredients lightly. Smooth the top with a clean wet spoon.

Complete the wrapping and secure the rice package with kitchen twine.

egg yolk.

Ingredients 25 bamboo leaves, soaked overnight Kitchen twine 650g or 3 cups glutinous white rice 3 cups vegetable broth Filling 8 dried shiitake mushrooms, soaked overnight and diced 2 tbsp peanuts 2 cloves garlic, diced 2 tbsp soy sauce 1 tbsp white wine 1 tsp onion powder 1 tsp garlic powder 1/2 tsp sesame oil

Tea Pairing Dilmah t-Series Ceylon Young Hyson Green Tea An unforgettable pairing would be to serve the t-Series Ceylon Young Hyson Green Tea. This zongzi, with the savoury-umami taste of peanuts, sesame oil and mushrooms is complemented by this tea’s herbal, straw and stalky notes. Additionally, the hint of sweetness in this tea contributes to a refreshing mouthfeel, and accentuates the character of the zongzi.

Dilmah t-Series Keemun Special Leaf Tea The t-Series Keemun Special Leaf Tea, with a hint of fruit and orchids, toasted rice, and a gentle earthiness takes a secondary role in the pairing, allowing the zongzi flavours to develop.

WINTER SOLSTICE / DONGZHI FESTIVAL

Tang Yuan Dumplings with Chamomile Spice Syrup Serves 6

Consuming Tang Yuan is a celebration

Method

of reunion where each family member

Combine all the nut filling ingredients (peanut butter, sugar, sesame seeds and coconut) in a bowl and set aside.

Mix 200ml water with the pink coloured flour until well incorporated and set aside.

Mix another 200ml of water with the uncoloured flour and set aside. To make the tang yuan, shape the pink dough into even sized balls of 3.5cm. Do the same with the uncoloured (white) dough.

Fill the tang yuan with the nut mixture. Lay a ball of pink dough on your palm and flatten it with your thumb. Place some of the nut filling in the centre of the dough, then cup the edges to the centre and roll it back into a ball. For variety, the uncoloured tang yuan can be filled with red bean paste/chocolate/pumpkin paste (all optional) or left unfilled.

Bring a pot of water (enough to submerge the dumplings) to boil, then add all the dumplings to cook. They are done when they float up to the surface, about 2 minutes.

Transfer the balls into a large bowl of cold water to arrest the cooking process.

Meanwhile, combine all the syrup ingredients in a saucepan and bring to a boil. The syrup is ready when all the sugar has melted.

Drain the tang yuan, place in bowls and ladle over with generous portions of syrup. Serve warm or chilled.

traditionally enjoys one large dumpling in addition to several smaller ones.

Ingredients 250g glutinous rice flour coloured pink (2 drops of food colouring) 250g glutinous rice flour, uncoloured 400ml water Nut Filling 3 tbsp crunchy peanut butter 3 tbsp sugar 1,1/2 tbsp sesame seeds, toasted 1,1/2 tbsp shredded coconut, toasted Ginger Chamomile Spice syrup 100g ginger, bruised 1 cinnamon stick 2 cloves 20g Dilmah t-Series Pure Chamomile Flowers 100g rock sugar 1.5L of water

Tea Pairing Dilmah t-Series Pure Chamomile Flowers t-Series Pure Chamomile Flowers has a hint of berry and the deep rich flavour of chamomile. The flavours come across fruity and somewhat apple-like in taste, and is without doubt the primary choice since the syrup of this dish also contains chamomile.

Dilmah t-Series Jade Butterfly Handmade White Tea The tang yuan rice balls, cooked by boiling, tastes sweet with a soft, sticky, gooey texture. The t-Series Jade Butterfly Handmade White Tea’s clean, pure flavours and texture puts the limelight on the tang yuan. The warmth of the tea melts and softens the dumplings, whilst the tea’s taste contrasts with the crunchy sweet filling.

32 Mooncakes epitomise the exuberance of one of the most colourful and memorable Chinese festivals. Mooncakes were unique to each region in China and one could identify their origins, whether Beijing, Suzhou or Guangzhou, based on the fillings. Traditional fillings include sugar, jujube paste, lotus seed paste, sweet bean paste, nuts and seeds, ham, dried fruit, meat and egg. Contemporary mooncakes contain all manner of fillings, limited only by imagination – yuzu, pineapple, jackfruit, durian, kumquat, sour plums, chocolate, tiramisu, pandan, chicken floss, nuts, green tea, coffee, pomelo sago, and even cream cheese. For the health-conscious, mooncakes can be made of yogurt, jelly, and even fat-free ice-cream. Miniature mooncakes allow for easy individual consumption without the need to cut the larger cake. During the Mid Autumn Festival, it is customary for businesspersons and family members to make a present of mooncakes to clients and relatives. At family reunion dinners, mooncakes are enjoyed as a dessert prior to a session of moon watching – a favourite activity on the day of the festival itself when the moon is full. Mooncakes are always consumed in small wedges accompanied by tea.

MID AUTUMN FESTIVAL

Shanghai Mooncake with Chocolate, Red Bean & Coconut Filling Makes 12 mini mooncakes This non-traditional filling is full of

Flatten a portion of the dough, place a ball of red bean filling on it and slowly wrap the dough around the filling, pinching and gently pushing the very pliable dough around the filling. Pinch to seal it up and roll again between your palms to reshape it into a ball.

Bake in a preheated oven at 180°C for 10 minutes. Remove, brush with egg yolk, and sprinkle with sesame seeds. Return it into the oven and continue baking for another 15 minutes or until light golden.

Set the mooncakes on a wire rack to cool and store in an airtight container.

caramel, chocolate, crunchy peanuts and sweet coconut against a subtle background of red bean. It is a favourite with children.

Ingredients Dough

Filling

90g butter, softened and cubed

180g red bean paste

30g sugar

50g store bought chocolate bar with caramel & nuts (we used Reese’s Chocolate Nut Bar 47g)

2 tbsp dessicated coconut

1 tbsp milk 120g self-raising flour 20g custard powder Pinch of salt

Egg yolk, lightly beaten 1 tsp white sesame seeds

Method 1

To make the pastry, prepare the dough. Beat the butter and sugar in a mixing bowl until light and fluffy. Then stir in the milk.

In a separate bowl, combine the flour, custard powder and salt. Mix well.

Bring it all together into a soft dough by stirring it into the butter mixture. Knead it lightly with hands to smoothen the dough.

Set aside for 20 minutes.

Make the filling. Roughly chop the chocolate bar into small coarse pieces, and mix it evenly with the red bean paste and coconut.

Divide the dough into 12 equal portions. Do the same with the red bean paste, and roll the red bean filling into balls.

A Note on Mooncakes Two essential tools required for making mooncakes are moulds and a digital weighing scale. The latter is necessary for weighing out equal portions of all manner of dough and fillings, as well as the small quantities of lye water. Too much of lye renders the skin overly dark on baking, and too little robs it of its much needed elasticity. Obtain a variety of moulds so that the mooncakes can take on various shapes. Do not feel compelled to use only the traditional wooden ones, pretty as they are. Contemporary plastic moulds come in two pieces or are spring loaded, making them easier to handle. Plastic or silicone moulds can also double up, and are especially necessary for the jellied mooncakes. Use a variety of shapes and designs for flexibility. Given the plethora of moulds and sizes, there is a simple method to determine the amount of filling and dough. Whatever size the mooncake, a dough-to-filling ratio of approximately 1:3 works well. It takes practice to shape the dough into a thin, even layer around the filling. Work by weight rather than volume. To figure out how much a mould will take, fill it completely with the choice of filling, then weigh it. Based on this weight, work out how much dough and filling you need for each mooncake using the recommended ratio above.

Tea Pairing Dilmah t-Series Sencha Green Extra Special Tea This Shanghai style mooncake is brimming with big sweet-salty flavours, thanks to the chocolate nut candy bar, red bean paste and coconut filling. This calls for a flavour contrast in a tea with green, toasty notes. That tea is the t-Series Sencha Green Extra Special that coaxes out the multilayered flavours of the mooncake, and adds a grassy element to the flavours.

Dilmah t-Series Single Estate Assam Tea The t-Series Single Estate Assam Tea, with smooth tannins and a mouthcleansing effect is a flavour canvas that allows the mooncake’s salty peanut, caramel coconut crunch and pastry elements to take the forefront in taste.

MID AUTUMN FESTIVAL

Traditional Baked Mooncake with Salted Egg & Lotus Paste Makes 3 mooncakes

This cake graces the festival of lunar

Method

worship and moon watching. It is always

Combine the flour, corn syrup, oil and alkaline water in a bowl and mix into a soft, sticky dough. Wrap in cling film and set aside for 20 minutes.

Divide the lotus paste into three equal portions and roll each into a ball.

Cut each ball of lotus paste in half, place one egg yolk in the middle of the 2 halves, and cover the yolk with the lotus paste, making sure the yolk is nicely centered in the middle. Roll again to reshape.

Divide the dough into three equal portions. Roll each into a ball then flatten it lightly with a rolling pin.

Place a portion of the filling in the centre of the dough and slowly wrap the dough around the lotus paste ball, easing it over the filling gently until the filling is evenly encased.

Dust lightly with some flour and press into the mooncake mould. Unmould and set aside. Repeat for the remaining filling and dough.

Before baking, spray the uncooked cake lightly with water (prevents dough from cracking), and bake in a preheated oven at 180°C for 10 minutes.

Remove and carefully brush with some egg yolk. Return the uncooked cake to the oven and continue baking for a further 15-20 minutes until golden.

Bake in a preheated oven at 180°C for 10 minutes. Remove, brush with egg yolk, and sprinkle with sesame seeds. Return into the oven and continue baking for another 15 minutes or until light golden.

Set the mooncakes on a wire rack to cool and store in an airtight container.

enjoyed in small wedges, accompanied by tea. Note that the alkaline water is crucial to the recipe.

Ingredients 100g plain flour 50g white corn syrup 25ml canola or soybean oil 2ml alkaline / lye water 300g white lotus paste 3 sea salt duck egg yolks, steamed

Tea Pairing Dilmah t-Series Sencha Green Extra Special Tea This traditional Salted Egg with Lotus Paste mooncake comes across salty and sweet. The t-Series Sencha Green Extra Special Tea counters with a savoury note, while the tea’s top notes of leaf, fresh peas and cut grass is enhanced by the mooncake’s biscuity, nutty aroma.

Dilmah t-Series Single Estate Oolong Leaf Tea t-Series Single Estate Oolong Leaf Tea with whiffs of smoke, peat and herbs sets off the flavours of the sweet lotus cake whilst the tea’s moderate tannins help to temper the texture of the oily rich cake.

MID AUTUMN FESTIVAL

Teochew Spiral Mooncake with Yam Paste & Pumpkin Seeds Makes 12 mini or 4 full sized mooncakes

In making these mooncakes, it is

Rolling the spiral dough

important to follow the sequence of

Remove the two doughs from the cling wrap.

rolling and turning. Do not overwork the

Divide the oil dough into two equal portions, and shape into balls.

Divide the water dough into two equal portions. Working with one portion at a time, roll the water dough flat with a rolling pin.

Place one portion of the oil dough on the flattened water dough and wrap the water dough evenly around the oil dough. Reshape into a ball.

Next, place the dough ball on a floured board and roll it into a flat, rectangular or elongated oval. Ensure that the oil dough does not break through the water dough.

Roll it up into a cigar shape and turn it 90 degrees so that one pointed end is closest to you. Use the rolling pin and roll it flat again from the part closest to you.

Reroll into a cigar shape, starting from the end closest to you.

Cut the cigar into four equal portions.

Lay the cut end facing upwards and press it down lightly with the palm. Use the rolling pin and roll it out into a small disc. The spiral lines should now be visible.

Place a portion of the yam filling in the middle of the flattened spiral dough and wrap the filing up fully. Pinch to seal.

Repeat with all the remaining dough.

Lay the uncooked mooncakes on a baking sheet and bake at 180°C for 20-30 minutes until lightly golden.

doughs when rolling and reshaping.

Ingredients Water dough

Oil Dough

100g flour

1/4 tsp vinegar

40g shortening

25g shortening

1 tsp cocoa powder

20g sugar

Pinch of salt

40ml water Pinch of salt

Filling 500g yam paste 2-3 tbsp pumpkin seeds

Method 1

Combine the water dough ingredients together and mix well. Put it on a lightly floured board and knead until smooth and pliable. Wrap in cling film and set aside to rest for 30 minutes. Combine the oil dough ingredients in a bowl and bring it together into a dough. Knead on a floured board until it is smooth and pliable. Wrap it with cling film and set aside to rest for 30 minutes. Mix the yam paste with the pumpkin seeds and combine well.

Tea Pairing The Spiral Teochew Yam and Pumpkin Seed Mooncake is at once savoury-sweet, with a grainy texture. It is also starchy with a crumbly pastry.

Dilmah t-Series Pure Chamomile Flowers For a caffeine-free infusion, brew some t-Series Pure Chamomile Flowers. It plays up to the sweet flavours of the yam and pumpkin and adds an overtone of crisp apples and flowers when the tea is sipped to moisten the mooncake in the mouth.

Dilmah t-Series Pu-Erh No.1 Leaf Tea t-Series Pu-Erh No.1 Leaf Tea is an earthy tasting tea and evokes the enjoyment of moonlight whilst poring over some old documents in an ancient Chinese mansion. Dilmah t-Series Lychee with Rose and Almond Tea Alternatively, the highly floral and aromatic t-Series Lychee with Rose and Almond Tea adds a flavour dimension to the mooncake in a pairing that is contemporary in setting.

MID AUTUMN FESTIVAL

Rose with French Vanilla Infused Snowskin Mooncake with Custard Filling Makes 15 mini mooncakes Snowskin mooncakes are uncooked and

Method

were created as a healthier alternative to

Make the snowskin by combining the flour and sugar and mixing it well.

Add the food colouring to the tea, then stir it into the flour mixture. Mix well into a dough.

Work the shortening into the dough and mix well.

Turn it out onto a lightly floured board and knead well until it is evenly combined and smooth. Wrap it in cling film and set aside for 30 minutes.

To make the custard, combine the flours and sugar evenly in a mixing bowl. Then add in the remaining ingredients (custard powder, melted butter, egg, coconut milk, milk) and stir well. Pour into a deep dish, and steam in a wok for about 30 minutes or until the custard is firmly set.

When cooled a little, push the custard through a metal sieve three times to get a smooth custard. It will be quite dry and pliable. Set aside.

Unwrap the snowskin and knead it thoroughly (about 10 minutes).

Take 20g portions of custard and roll into a ball.

Take 18g portions of snowskin and roll into a ball. Flatten it with a rolling pin.

Place the custard ball in the middle of the snowskin. Bring the skin up round the custard and pinch together to seal.

Press into a lightly floured mini mould, then pop it out. Repeat for the remaining dough and custard.

traditional baked mooncakes.

Ingredients Snowskin 115g koh fun (cooked glutinous rice flour) 115g icing sugar 30g shortening 135ml Dilmah t-Series Rose with French Vanilla tea (a strong brew, cold) 4-5 drops red food colouring Custard 30g flour 30g cornflour 100g sugar 20g custard powder 30g melted butter 1 egg yolk 50ml coconut milk 70ml milk

Tip: Although unusual, working the shortening into the dough after the liquid has already been added, is crucial in achieving the final consistency. Kneading the dough a second time helps to make the snowskin more pliable.

Tea Pairing Dilmah t-Series Rose with French Vanilla Tea The Rose with French Vanilla infused Snowskin Mooncake with custard filling has both a gelatinous and glutinous texture. t-Series Rose with French Vanilla Tea picks up some of the flavours in the mooncake. The tea, served hot, contrasts with the mooncake that is served cool, highlighting the mooncake’s textures, flavours and taste.

Dilmah t-Series White Litchee No.1 Hand Rolled Tea With its mild flavour, this tea takes the secondary role in the pairing while the subtle flavours of the mooncake become apparent. Enjoy the delicate flavours of the infused tea as the tea ball opens up to produce a beautiful floral display that contrasts the pink Snowskin Mooncake.

MID AUTUMN FESTIVAL

Tie Guan Yin Tea Infused Snowskin Mooncake with White Lotus Paste, Hazelnut & Candied Orange Peel Makes 15 mini mooncakes Ingredients

Method

Snowskin

Make the snowskin in the same manner as in the recipe ‘Rose with French Vanilla Infused Snowskin Mooncake’, replacing the Dilmah Rose French Vanilla tea with Dilmah Tie Guan Yin tea. Set aside to rest for 30 minutes.

Combine the white lotus paste with hazelnuts and candied orange peel. Knead with hands to get an even mixture.

Assemble the mini mooncakes (in the same manner as in the recipe ‘Rose with French Vanilla Infused Snowskin Mooncake’, using the lotus hazelnut filing.

115g koh fun (cooked glutinous rice flour) 115g icing sugar 30g shortening 135ml Dilmah t-Series Tie Guan Yin Tea (a strong brew of 4g to 135ml hot water and chilled after) 4-5 drops green food colouring Filling 180g white lotus paste 50g hazelnuts 2 tbsp chopped candied orange peel

Tea Pairing Dilmah t-Series The First Ceylon Oolong Tea Another oolong tea, t-Series The First Ceylon Oolong is less intense in flavour but its inherent smoky edge teases out the orange nut overtones in the mooncake.

Dilmah t-Series Lychee with Rose and Almond Tea Seeking a multi-dimensioned flavour pairing? Brew up some t-Series Lychee with Rose and Almond tea, on ice. Served cold, the emphasis is on the flavours of the lychee, rose, almond blending with the mooncake’s flavours of hazelnuts and orange peel.

Dilmah t-Series Tie Guan Yin Tea With its flavours of linseed oil, hints of olive, and herb is the perfect partner for this mooncake with flavours that are a melange of citrus fruit, nuts and seeds.

MID AUTUMN FESTIVAL

Lychee with Rose & Almond Tea Agar Agar Mooncake with Beancurd Centre Makes 6 mooncakes Ingredients

Method

Tea layer

Combine all the ingredients for the beancurd centre in a saucepan. Bring to a boil, then turn down the flame and leave to a simmer for 5 minutes.

250g sugar

Pour into small rounded moulds to a shallow depth and leave to set.

Beancurd centre

Meanwhile, combine the tea, sugar and agar agar powder in a saucepan and stir well. Bring it to a boil and turn flame down to let it simmer for 5 minutes.

Pour a layer of the tea mixture into the mooncake mould until it reaches one-third up the side of the mould. Leave it to set (about 15 minutes) until semi-firm (slightly wobbly).

Meanwhile keep the remaining tea mixture warm in the saucepan to prevent it from setting.

Place the set soybean agar agar disc in the middle of the semi-firm tea agar agar in the mooncake mould. Pour over with the remaining tea mixture to completely cover the soybean centre.

Leave to set completely, chill then unmould.

1L Dilmah t-Series Lychee with Rose and Almond Tea (normal brew, 10g tea) 13.5g agar agar powder

400ml soybean milk 4.5g agar agar powder 80g sugar (or less if soybean milk is already sweetened)

Tea Pairing Dilmah t-Series Lychee with Rose and Almond Tea The jellied Lychee with Rose and Almond Tea Mooncake with beancurd centre is all perfumed with the soft sweetness of roses and a fruity fragrance of lychee. A t-Series Lychee with Rose and Almond Tea will enhance the flavours of the mooncake.

Dilmah t-Series Green Tea with Jasmine Flowers For a flavour accompaniment, brew some t-Series Green Tea with Jasmine flowers. This tea, served hot, makes an interesting contrast, not only in flavour, but in temperature, with the cold jelly mooncake. It will also highlight the texture of the mooncake.

MID AUTUMN FESTIVAL

Lapsang Souchong Agar Agar Mooncake with Grass Jelly Centre Makes 6 mooncakes

Ingredients

Method

1L Dilmah Lapsang Souchong tea (brewed medium light using 6g tea)

Use a medium cookie cutter and cut out shapes on each slice of grass jelly. Set aside. This will be the centre of the mooncake.

Combine the tea, sugar and agar agar powder in a saucepan and stir well. Bring it to a boil and turn flame down to let it simmer for 5 minutes.

Pour a layer of the tea mixture into the mooncake mould until it reaches one-third up the side of the mould. Leave it to set for about 15 minutes or until it is semi-firm.

Meanwhile, keep the remaining tea mixture warm in the saucepan to prevent it from setting.

Place the cut out grass jelly in the middle of the semi-firm tea agar agar in the mooncake mould. If you like, arrange a few in the middle if your mould allows. Pour over with the remaining tea mixture to completely cover the grass jelly centre.

Leave to set completely, then unmould.

13.5g agar agar powder 250g sugar 120g firm grass jelly, sliced into 1.5cm thickness

Tea Pairing Dilmah t-Series Lapsang Souchong Tea The t-Series Lapsang Souchong tea is a synergistic match. Woody, earthy and with nuances of charcoal, mocha, cigar, pine and black berries, this tea mirrors some of the flavours in the Grass Jelly centre mooncake.

Dilmah t-Series Ceylon Silver Tips White Tea The t-Series Ceylon Silver Tips White tea is pure in taste and a contrast to the smoky and herbal grass jelly overtones of the Jelly Lapsang Souchong Mooncake with Grass Jelly centre moonlike. If the tea stands up to the bitter elements of the mooncake, the mooncake in return, brings out tasty elements in the tea.

MOMENTOUS FAMILY CELEBRATIONS

Dai Sau Birthday Longevity Buns / Shoutao Makes 9

Shaped like a peach and filled with lotus

Method

paste, Shoutau signifies long life, a symbol

In a bowl, combine pau- and wheat- flours, baking powder, icing sugar, yeast and water. Mix well. Then add the shortening and knead the dough well, until it is smooth, soft and well integrated.

Shape it into a ball and let it proof for 1 hour, until it has risen.

Ingredients

170g pau (low-protein) flour / waterlily flour / Hong Kong flour

Divide the lotus or red bean paste into 9 equal portions (about 25g each) and roll into balls.

Divide the skin dough into 9 equal portions (about 30g each), roll into balls and flatten into discs.

Place a piece of filling in each disc of dough skin, and wrap up neatly. Shape it into a teardrop, and use the edge of a spoon to make a curved line in the middle to look like a peach. Brush some pink colouring over the buns

Place each on a piece of greaseproof paper and leave it aside for 30 minutes to proof.

Steam it over medium heat for 10-15 minutes. Turn off the flame, and allow to sit in the covered steamer for a further 5 minutes.

Serve hot.

borrowed from the legend of the goddess Wang Mu, who threw grand heavenly parties in her peach garden.

20g wheat flour 1 tsp double action baking powder 60g icing sugar 1 tsp instant yeast 100ml water (may be slightly more if dough is too dry) 20g shortening Pink colouring 225g lotus or red bean paste

Tea Pairing Dilmah t-Series Tie Guan Yin Tea t-Series Tie Guan Yin Fragrant Oolong Tea, with floral notes combine well and enhance the flavours of the lotus or red bean paste. The tea, served hot has moderate tannins that help to melt away the sharp sweetness of the bun. As such Guan Yin ushers in the flavours of the bun. Dilmah t-Series Single Estate Oolong Leaf Tea t-Series Single Estate Oolong Leaf Tea is a mild earthy tea that works like the Tie Guan Yin but its subtle flavours mean that its main role is to soften the texture of the bun and paste in the mouth.

Dilmah t-Series Pu-Erh No.1 Leaf Tea t-Series Pu-Erh No.1, with woody and earthy notes, not only softens the texture and melts the sweetness of the bun, but is a versatile tea that will accompany various dishes served at the birthday meal. Pu-Erh No.1 is a favourite accompanying tea dishes that feature mushrooms, Chinese five spice, and also stir-fried / deep fried dishes.

MOMENTOUS FAMILY CELEBRATIONS

Man Yu / New Born’s First Month & Other Festivals – Tortoise Cake Makes 15 Tortoise Cake coloured red or Ji Xiang

Method

Ang Ku Kueh is served to celebrate

Place mung beans in a saucepan with pandan leaves and just enough water to immerse them completely. Boil until soft; about 20 minutes.

Drain the beans, and discard the pandan leaves. Place beans in a food processor with the sugar and oil and blitz until smooth. When cool enough to handle, divide into around 15 equal portions and roll into balls.

Meanwhile, make the dough. Steam the sweet potato pieces for 20 minutes until cooked. Add the sugar and mash until smooth. Mix in the glutinous rice flour, red colouring and oil, and add in the water gradually and mix into a smooth dough.

Divide the dough into 15 equal portions and roll them into discs.

Place a piece of mung bean filling into each disc of dough, wrap it up neatly.

Dust an ang koo kueh mould with some glutinous rice flour and place a piece of filled dough into the mould. Press it in to get the patterns, and knock it out against the edge of a chopping board. Repeat with the rest.

Place each cake on a greased piece of banana leaf and steam over moderately boiling water for 10-12 minutes. Note: Ensure that the condensation off the inside of the lid is wiped off periodically, to prevent the water from dripping onto the cake.

When done, brush some oil over each cake/kueh and set aside to cool.

a newborn’s 1st month. Red Tortoise Cake is also enjoyed at various other festivals including the Jade Emperor’s birthday. The Red Tortoise Cake makes another appearance during the Qi Fi or Chinese Valentine’s Day. On this day, parents will hand out cakes, signifying their daughter is of age. During the Qing Ming Festival when the Chinese visit the burial grounds of their ancestors to pay respects, Tortoise Cakes, usually coloured white or green are offered.

Ingredients Dough 130g glutinous rice flour 100g sweet potato, skinned and diced 1 tbsp caster sugar 200ml oil 80ml water (infused with pandan / screw pine leaf) Red food colouring Filling 150g mung beans, soaked for 1-2 hours 3 pandan leaves 120g sugar 3 tbsp oil

Tea Pairing Both teas are also friendly with the various dishes that would usually be served up during the festivals – poultry, roast meats and fresh vegetables that are often combined so that the fresh colors and aroma appeal to all the senses. Dilmah t-Series The First Ceylon Oolong Tea t-Series The First Ceylon Oolong Tea, with earthy herbal aromas and flavours, form a frame for the Tortoise flavours – savoury, sweet, salty, smoky with chewy texture.

Dilmah t-Series The Original Earl Grey Tea t-Series The Original Earl Grey Tea helps to settle the bold sweet salty flavours of the cake. The tea tannins are ideal to temper the oily consistency of the cake as well.

MOMENTOUS FAMILY CELEBRATIONS

Wedding Tea t-Series Jade Butterfly Handmade White Tea with Lotus Seeds, Longans & Red Dates Serves 8 The Wedding Tea Ceremony

Method

At traditional Chinese weddings, the

Place all ingredients except the tea and bring the water to boil.

Simmer for 30 minutes. Set the ‘fruit soup’ aside.

Brew 10g of tea in 50ml of water for 5 minutes and strain.

Combine tea with the fruit soup to make the wedding tea.

Serve hot or cold.

tea ceremony is synonymous with the exchange of vows. Legend has it that placing lotus seeds and red dates in the teapot bring children into the marriage early on and every year thereafter. The addition of longan is a wish for male children. The sweetened tea is believed to bring happiness to the couple and to foster good relations between the bride and her new in-laws. For the newlyweds, the tea service (tea box, along with a lotus leaf — representing harmony and togetherness — and two seashells to signify wealth) is part of the bride’s dowry and becomes a keepsake for the next generation.

Ingredients 500ml Dilmah t-Series Jade Butterfly Handmade White Tea 50g dried red dates, rinsed

Alternative Wedding Tea For the very special moment, opt for a seasonal and ‘vintage’ tea that marks the year of the wedding. The addition of a rehydrated red date and lotus seed to each cup visually turns the tea into a wedding tea, yet the added fruit and seeds will not significantly alter the characterful taste of the tea. The seasonal flushes of Uva Highlands, Thotulagalla Estate, Opata Estate, Craighead Estate and Dickwella Estate are rare handpicked teas that are befitting. Furthermore, we believe that these teas will stand the test of time – if properly stored, they can be savoured at wedding anniversaries further into the future.

100g dried longan, rinsed 30g dried lotus seeds, rinsed 100g rock sugar 500ml water

Alternative Teas Dilmah t-Series Jade Butterfly Handmade White Tea

Dilmah t-Series Thotulagalla Estate Tea

Dilmah t-Series Uva Highlands, Uva Seasonal Pekoe Tea

Dilmah t-Series Opata Estate Silver Jubilee Oolong Tea

Dilmah t-Series Craighead Estate Tea

Dilmah t-Series Dickwella Estate Tea

Tea & Health

Tea as a component in the modern healthy

based on the ability of its flavonoids to

radicals and can contribute to better

lifestyle is best explained by the first line

interact and neutralize active carcinogens.

quality of life for the elderly, and perhaps

in Kakuzo Okakura’s 1906 philosophical

Research indicates that tea polyphenols

increase longevity. Antioxidants in tea

treatise, The Book of Tea: “Tea began as

inhibit the carcinogen’s initiation and

help reduce oxidative stress.

a medicine and grew into a beverage…”.

development in later stages. Regular

Current scientific research confirms what

consumption of tea – especially fresh tea

Asians have believed for centuries – that

– decreases the growth rate of tumours,

green and black teas contain powerful

whilst preventing the formation of large

natural antioxidants and flavonoids that

tumours. Drinking tea also increases the

can protect regular tea drinkers from

activity of detoxifying enzymes that are

many degenerative pathologies, such as

naturally found in the human body.

heart disease, cancer and diabetes, as well as promoting good oral health.

TEA AND ORAL HEALTH The fluorides found in tea contribute significantly to daily fluoride intake and thus inhibits tooth decay, as do the tea’s polyphenols. Studies reveal that tea inhibits the growth of other harmful microorganisms in the mouth.

TEA AND DIABETES

A compound in tea called L-theanine is

Research suggests that tea consumption

believed to be responsible for promoting

TEA AND THE HEART

can be highly beneficial for diabetics. In

a feeling of relaxation, whilst maintaining

Regular consumption of correctly brewed

Type-1 diabetes, the pancreas does not

mental alertness. Just 50mg of L-theanine

tea reduces the oxidation of fat. The

produce the required amount of insulin to

(contained in two to three cups of tea) can

active components – catechins in green

regulate blood glucose. In Type 2 diabetes,

naturally bring about this happy state.

tea and theaflavins and thearubigins

liver and muscle cells cannot utilize

in black tea – inhibit lipid oxidation

the insulin produced to regulate blood

and development of plaque in arteries

glucose. Flavonol and myricetin, which are

(which leads to heart disease), whilst

present in green and black tea, are able

also reducing cholesterol. The extracts

to mimic insulin activity and thereby help

and polyphenols in tea can inhibit the

manage Type 2, or non-insulin dependent

development of clotting and thus reduce

diabetes. Polyphenols in tea inhibit

the risk of coronary thrombosis. Green

alpha-amylase activity, which initiates the

and black tea also improve the dilation

conversion of starch to glucose in the

and constriction of blood vessels.

digestive process, and could contribute to

This impacts upon blood pressure,

reducing blood glucose.

atherosclerosis, and the formation of new blood vessels.

HOW MUCH TEA Around two cups of green or black tea are equivalent in antioxidant capacity to five portions of fruit or vegetables. Researchers generally recommend 5-10 cups of tea a day, although no adverse effects have been noted from consuming more than this amount. However, care should be exercised with infants, and young children at risk of Type

TEA AND AGEING

1 diabetes, pregnant women, patients on

Age-related diseases are thought to be

psychoactive drugs or with sensitivity to

TEA AND CANCER

the result of free radical attacks. Tea

caffeine, and those with diets that are

Tea’s anti-carcinogenic potential is

polyphenols inhibit the action of free

nutritionally unbalanced.

Tea Terroir Tea connoisseurs often speak of terroir

slower growth rate. Their leaves develop

SEASONAL STYLES

(pronounced tear-wah). This French word

less colour and produce more amino

Tea plants grown in tropical Sri Lanka do

refers to all the natural features of a tea

acids, carbohydrates, minerals, caffeine

not become dormant and tea is picked

garden: its aspect, its altitude, the general

and different polyphenols.

throughout the year. However, there are seasonal differences. Tropical weather

climate and microclimate, the topography of the land, geology, soil type and depth.

This results in a fine-textured tea that is

changes combined with different altitudes,

In short, every factor that influences the

lighter in colour and body, with a delicate

soil and topography will yield distinctive

growing conditions of a tea bush, and thus

fragrance. The opposite is true for tea

teas of various aromas, flavours and

the resulting tea. For example, through

leaves grown at lower altitudes where

tastes. The teas are aptly called seasonal

absorption of aromas in the air over time,

there is abundant warmth and sunshine

teas.

tea plants grown on a mountain covered

– the colour of the resulting tea is

with flowers might exhibit floral elements.

deeper, darker and sweeter, with a round and satisfying astringent taste.

The decisions of the tea grower also impacts upon the terroir. For example,

During the Southwest Monsoon period (July through August), drying winds sweep across the eastern Sri Lankan highland province of Uva. To cope with the dry

ASPECT AND SUNSHINE

winds, the stomata of the tea leaves

The directional orientation of the tea

close to reduce water loss. As a result

plantation makes a difference to the

of this ‘stress’, the tea plant produces

flavour of the tea. If the bush receives

more catechins and methylxanthines.

more sun, it grows faster, produces

The resulting tea is highly prized for its

more leaves, and different aromatic

eucalyptus and mint overtones, and bitter,

compounds develop in the leaves.

astringent flavours and sweet aftertaste.

Other man-made factors that influence

On the western slopes of the Dimbula

SOIL COMPOSITION

the tea’s flavour include: the number

highland area, the combination of cool dry

The composition and chemistry of the soil

of bushes planted per acre (density);

winds, crisp air and sunny days with cold

and the dissolved mineral content in the

the yield (how often a bush is picked)

water that feeds the tea plant significantly

and the natural shade provided from

influence a tea’s taste as well. The mainly

neighbouring trees. The ideal situation is

sandy soil composition in the Low growing

for graduated shade.

when grasses are used to fertilize the soil, the resulting tea could take on some grassy notes. There is an infinite variety of Ceylon teas, whose diversity stems from the mother plant, the terroir, and seasonal conditions.

area of Sri Lanka contribute to a stronger and decidedly earthy character. In

nights creates climatic conditions that are alike to those of Uva. The Dimbula seasonal teas occur from January till March. Nuwara Eliya, Sri Lanka’s most famous highland region,

LATITUDE

located at 1800 metres above sea

Latitude affects the length of the

level, offers the tea plants two ‘quality’

growing period. In China, tea is usually

seasons – the eastern influence (similar

harvested during spring and autumn. The

to Uva) and the western influence

first shoots of spring yield more aromatic

(similar to Dimbula). With year-round

compounds, producing the scents of

low temperatures, the slow growing

CLIMATIC DIFFERENCES

flowers and fruit while teas harvested

tea bushes here have small leaves. The

Due to lower ambient temperatures and

in the summer heat display stronger

Nuwara Eliya teas are imbued with a

fewer hours of sunlight, tea plants grown

aromas. In China, the tea bush goes

unique orange hue and are prized for their

on slopes at higher elevations have a

through a dormant period in winter.

contrast, the same grades of tea produced identically on the loamy soils of the High growing area are lighter in taste, with fruity or grassy overtones.

delicate yet fragrant aromas and taste.

Tea to Food Pairings Pu-Erh No.1 Leaf Tea

Brilliant Breakfast Tea

Keemun Special Leaf Tea

37, 47

17, 27

PAIRING 1

Teochew Spiral Mooncake with Yam Paste & Pumpkin Seeds

Rou Gan Bak Kwa

Hakka-Style Mushroom Peanut Zongzi

PAIRING 2

Cantonese Pork & Egg Zongzi

Lapsang Souchong Tea

Lychee with Rose & Almond Tea

Mediterranean Mandarin Tea

37, 41, 43

PAIRING 1

Dai Sau Birthday Longevity Buns / Shoutao

45 PAIRING 1

Lapsang Souchong Agar Agar Mooncake with Grass Jelly Centre

Teochew Spiral Mooncake with Yam Paste & Pumpkin Seeds

Mediterranean Mandarin Tea Infused Marbled Eggs

PAIRING 2

Tie Guan Yin Tea Infused Snowskin Mooncake with White Lotus Paste, Hazelnut & Candied Orange Peel PAIRING 3

Lychee with Rose & Almond Tea Agar Agar Mooncake with Beancurd Centre

Rose with French Vanilla Tea 19, 39

Rose with French Vanilla Tea Nian Gao / New Year Cake

Prosperity Toss / Yu Sheng with Sencha Plum Sauce / Yu Sheng with Tropical Fruit

PAIRING 1

Fujian Chestnut & Meat Zongzi

Rose with French Vanilla Infused Snowskin Mooncake with Custard Filling

PAIRING 1

17, 49

PAIRING 1

PAIRING 2

13, 51

The Original Earl Grey Tea

19, 25, 33

Rose with French Vanilla Tea Nian Gao / New Year Cake

PAIRING 1

Uva Highlands, Uva Seasonal Pekoe Tea

Single Estate Assam Tea

PAIRING 3

Rou Gan Bak Kwa PAIRING 2

Man Yu / New Born’s First Month & Other Festivals – Tortoise Cake

Shanghai Mooncake with Chocolate, Red Bean & Coconut Filling

Dickwella Estate Tea

Craighead Estate Tea

Thotulagalla Estate Tea

Black Tea

Pure Chamomile Flowers 31, 37

Floral / Herbal Infusion

White Tea

Green Tea with Jasmine Flowers

13, 29

15, 21, 23, 43

PAIRING 1

Tang Yuan Rice Dumplings with Chamomile Spice Syrup PAIRING 2

PAIRING 2

Teochew Spiral Mooncake with Yam Paste & Pumpkin Seeds

Oolong Tea

Ceylon Young Hyson Green Tea

Prosperity Toss / Yu Sheng with Sencha Plum Sauce / Yu Sheng with Tropical Fruit

PAIRING 1

Green Tea

Hakka-Style Mushroom Peanut Zongzi

Tray of Togetherness PAIRING 2

Mediterranean Mandarin Tea Infused Marbled Eggs PAIRING 3

Fujian Soda / Lye Zongzi with Red Bean Paste PAIRING 4

Lychee with Rose & Almond Tea Agar Agar Mooncake with Beancurd Centre

Moroccan Mint Green Tea 13 PAIRING 1

Prosperity Toss / Yu Sheng with Sencha Plum Sauce / Yu Sheng with Tropical Fruit

Sencha Green Extra Special Tea

Single Estate Oolong Leaf Tea

13, 25, 33, 35

23, 27, 35, 47

PAIRING 1

Prosperity Toss / Yu Sheng with Sencha Plum Sauce / Yu Sheng with Tropical Fruit PAIRING 2

Fujian Chestnut & Meat Zongzi PAIRING 3

Shanghai Mooncake with Chocolate, Red Bean & Coconut Filling PAIRING 4

Traditional Baked Mooncake with Salted Egg & Lotus Paste

The First Ceylon Oolong Tea 41, 49 PAIRING 1

Tie Guan Yin Tea Infused Snowskin Mooncake with White Lotus Paste, Hazelnut & Candied Orange Peel

Tie Guan Yin Tea 41, 47 PAIRING 1

Fujian Soda / Lye Zongzi with Red Bean Paste PAIRING 2

Cantonese Pork & Egg Zongzi PAIRING 3

Traditional Baked Mooncake with Salted Egg & Lotus Paste PAIRING 4

Dai Sau Birthday Longevity Buns / Shoutao

Opata Estate Silver Jubilee Oolong Tea 51

Tie Guan Yin Tea Infused Snowskin Mooncake with White Lotus Paste, Hazelnut & Candied Orange Peel PAIRING 2

PAIRING 2

Dai Sau Birthday Longevity Buns / Shoutao

Ceylon Silver Tips White Tea

Jade Butterfly Handmade White Tea

White Litchee No.1 Hand Rolled Tea

15, 45

31, 51

PAIRING 1

Man Yu / New Born’s First Month & Other Festivals – Tortoise Cake

Tray of Togetherness PAIRING 2

Lapsang Souchong Agar Agar Mooncake with Grass Jelly Centre

Tang Yuan Dumplings with Chamomile Spice Syrup PAIRING 2

Wedding Tea t-Series Jade Butterfly Handmade White Tea with Lotus Seeds, Longans & Red Dates

Rose with French Vanilla Infused Snowskin Mooncake with Custard Filling

Food to Tea Pairings Prosperity Toss / Yu Sheng with Sencha Plum Sauce / Yu Sheng with Tropical Fruit 13 PAIRING 1

Ceylon Young Hyson Green Tea PAIRING 2

Moroccan Mint Tea

Fujian Soda / Lye Zongzi with Red Bean Paste 23 PAIRING 1

PAIRING 3

Sencha Green Extra Special Tea

Green Tea with Jasmine Flowers PAIRING 2

Single Estate Oolong Leaf Tea

PAIRING 4

Uva Highlands, Uva Seasonal Pekoe Tea

Tray of Togetherness & Other Treats 15 PAIRING 1

Ceylon Silver Tips White Tea

Fujian Chestnut & Meat Zongzi 25 PAIRING 1

Sencha Green Extra Special Tea PAIRING 2

PAIRING 2

Single Estate Assam Tea

Rou Gan Bak Kwa

Cantonese Pork & Egg Zongzi

PAIRING 1

PAIRING 2

Rose with French Vanilla Tea Nian Gao / New Year Cake

Hakka-Style Mushroom Peanut Zongzi

PAIRING 1

PAIRING 2

Mediterranean Mandarin Tea Infused Marbled Eggs

Tang Yuan Rice Dumplings with Chamomile Spice Syrup

PAIRING 1

PAIRING 2

Green Tea with Jasmine Flowers

Brilliant Breakfast Tea The Original Earl Grey Tea

Rose with French Vanilla Tea Single Estate Assam Tea

Green Tea with Jasmine Flowers Mediterranean Mandarin Tea

Brilliant Breakfast Tea Single Estate Oolong Leaf Tea

Ceylon Young Hyson Green Tea Keemun Special Leaf Tea

Jade Butterfly Handmade White Tea Pure Chamomile Flowers

Shanghai Mooncake with Chocolate, Red Bean & Coconut Filling

Lychee with Rose & Almond Tea Agar Agar Mooncake with Beancurd Centre

PAIRING 1

PAIRING 2

Traditional Baked Mooncake with Salted Egg & Lotus Paste

Lapsang Souchong Agar Agar Mooncake with Grass Jelly Centre

Sencha Green Extra Special Tea Single Estate Assam Tea

35 PAIRING 1

Sencha Green Extra Special Tea PAIRING 2

Single Estate Oolong Leaf Tea

Green Tea with Jasmine Flowers Lychee with Rose & Almond Tea

45 PAIRING 1

Ceylon Silver Tips White Tea PAIRING 2

Lapsang Souchong Tea

Teochew Spiral Mooncake with Yam Paste & Pumpkin Seeds

Dai Sau Birthday Longevity Buns / Shoutao

PAIRING 1

PAIRING 2

PAIRING 3

Rose with French Vanilla Infused Snowskin Mooncake with Custard Filling

Man Yu / New Born’s First Month & Other Festivals – Tortoise Cake

PAIRING 1

PAIRING 2

Tie Guan Yin Tea Infused Snowskin Mooncake with White Lotus Paste, Hazelnut & Candied Orange Peel

Wedding Tea t-Series Jade Butterfly Handmade White Tea with Lotus Seeds, Longans & Red Dates

Lychee with Rose & Almond Tea Pu-Erh No.1 Leaf Tea Pure Chamomile Flowers

Rose with French Vanilla Tea White Litchee No.1 Hand Rolled Tea

Pu-Erh No.1 Leaf Tea Single Estate Oolong Leaf Tea Tie Guan Yin Tea

The First Ceylon Oolong Tea The Original Earl Grey Tea

PAIRING 1

ALTERNATIVE TEAS

Lychee with Rose & Almond Tea PAIRING 2

The First Ceylon Oolong Tea PAIRING 3

Tie Guan Yin Tea

Craighead Estate Tea Dickwella Estate Tea Jade Butterfly Handmade White Tea Opata Estate Silver Jubilee Oolong Tea Thotulagalla Estate Tea Uva Highlands, Uva Seasonal Pekoe Tea

“With fascinating tea lore and intriguing recipes, this book is ideal for both tea lovers and cooks.” Anton Tibbe Tea Aficionado

“Dilmah has pushed the boundaries of tea – in similar way as wine has been approached with different-origins, heights, and flavours. Tea, in this book, used as a pairing to food, just as in wine, is a huge eye opener!” Ragnar Fridriksson Managing Director of World Association of Chefs’ Societies

“Here, tea is given the respect that it deserves – it is a drink and an ingredient to be used in food – chefs are really only just starting to realise that tea is an ingredient it is not just something that we drink.” Simon Gault Celebrity Chef

“Tea and food play an important part together in this book. Tea is a beautiful natural herb – used exactly like that.” Peter Kuruvita Celebrity Chef

“This beautiful book not only provides recipes for traditional desserts but arms you with the key to unlock its hidden flavours with exquisite tea pairings!” Dr Leslie Tay Author, Photographer, Gastrogeek

MJF Holdings Ltd 111 Negombo Road, Peliyagoda, Sri Lanka. Tel: +94 11 482 2000 Fax: +94 11 482 2001 Email: info@dilmahtea.com Dilmah

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