They all like to say "eat tea". How on earth can you eat tea?

When it comes to "eating tea", the most straightforward explanation now is to chew the tea into your mouth and swallow it into your stomach. But before the Tang Dynasty, people ate tea just as I desperately ate instant noodles today, with various precious seasonings such as sesame, salt, melon and peach kernels, or soaked in water or cooked.

Although Lu Yu later proposed that tea should be boiled in pure water in order to give play to its own mellow taste, the folk culture of eating tea still lives on to this day.

It is crucial to use tea to cook delicious food and to respect the characteristics of the tea you choose. Heavy-flavored spices such as spring onions, ginger, garlic and five-spice powder can easily outweigh the aroma of tea, so traditional tea meals are generally found in Cantonese and Huaiyang cuisine, and the most classic tea dish in Chinese food is "Longjing shrimp" in Huaiyang cuisine.

The fragrance of Longjing tea neutralizes the fishy smell of shrimp and enhances its delicacy, while the "aura" of this dish is a bit "indescribable".

In Jiujiang, there is also a famous spot, known as "tea cake", with a variety of exquisite ingredients, coupled with tea oil, emitting a touch of tea fragrance, not only a unique taste, but also a good gift to relatives and friends.

Although white tea is almost tasteless, as long as you taste it carefully, you can find that this kind of tea is used to cook fruits and vegetables with a unique flavor, and white tea tofu is also a good choice.

Tea tastes bitter and astringent, so it is usually used to cook only tea soup. Tea has different fragrance due to different varieties, which should be decided according to the main ingredients of the dish.

For example, Tieguanyin emits rich orchid fragrance after brewing, and the tea is light, which is suitable for making dumplings; while cooking shrimp and steaming fish is suitable for using green tea soup; Pu'er tea is suitable for making brine juice; Biluochun is suitable for mashing and mixing tea leaves to make soup.

Tea cuisine is not limited to Chinese food, there is also a shadow of tea food in Japanese cuisine, mostly using matcha to make all kinds of cakes-now matcha is also widely used in Western-style cakes, slightly bitter with low-key sweetness, typical oriental aesthetic, restrained elegance.

Europeans are more thorough, they eat tea from the beginning of their lives. When Chinese tea first entered the upper class of Europe, gentlemen and ladies had already served tea with black pepper and sea salt alone after making tea.

There are a variety of forms and types of tea, and there are different ways to eat tea. After seeing so many ways to eat tea, do you want to try it?

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