2020 is the year of Olympics, the fortune sign of Chinese zodiac, while the massive epidemic since January (December 2019 in China) forces the world currently at the state of quarantine mode. Staying at home, we are advised under the nouritionist to take more rest, Vitamin B&C, honey, fruits and tea to boost our immune system; hence, Lisbon Tea Co. pineapple green tea in need is the time indeed, the antioxidants, catechins, and amino acid L-theanine containing in green tea can improve our brain function, physical performances, body metabolism as well as lower the risks of Alzheimer’s, cardiovascular attacks, colorectal cancer, diabetes and obesity.
Inspired by the flavours from Portugal, dehydrated pineapple pieces are from São Miguel Island, and strong orange peel and yellow pulp fruit are cultivated traditionally in glasshouses for two year, together it gives a more of bittersweet flavor but fresh aroma comparing to traditional green tea. For double tea spoons at 90’c boiled water for 3-4 minutes, the rather pale taste is perfect with Din Tai Fung pineapple cake from Taiwan, red bean dorayaki and mini biscuits from Japan.
Din Tai Fung founder Yang Bingyi initially had been working at a cooking oil retailer Heng Tai Fung (恆泰豐) nearly a decade in Taiwan. During the 1970’s, while tinned cooking oil business diminished drastically, Heng Tai Fung’s owner suggested that Mr. Yang and his wife Lai Pen Mei converted half the shop to making and selling steamed buns, which, the juicy cuisine with pork filling were so popular that the family stopped selling oil and founded a full-fledged restaurant in 1972. Din Tai Fung is known internationally for its paper-thin wrapped steaming buns (小籠包) within in total 18 folds. Altogether with pork rib fried rice, vegetables dumplings and daily made traditional tapas, Din Tai Fung was named one of the Top Ten restaurants in the world by The New York Times on 17 January 1993. In November 2009, the brand was awarded one Michelin star by the Hong Kong and Macau 2010 edition of the Michelin Guide.
Definitely visiting Din Tai Fung at least once during my every Chinese New Year holidays, I would like to try its pineapple cakes and carry home for the souvenir to friends. The filling is made with maltose, pineapples, sugar, winter melon, soy bean oil, concentrated lemon juice and salt, while the crispy golden curst with ingredients of flour, butter, egg yolk, powdered milk, dry milk, palm oil, sweet butter milk and cheese powder, without the preservatives, the best is to enjoy within 4 weeks from the date of purchase. Din Tai Fung pineapple cake taste more of sour fruity texture comparing to traditional bakery edition; therefore, the bittersweet Lisbon pineapple green tea balances the flavor accordingly.
My all-time favourite Dorayaki(どらやき/銅鑼焼き) is a type of Japanese confection, which consists of two small pancake patties made from castella wrapped around a filling of sweet red bean paste. ‘Dora’ means ‘gong’ in Japanese, and because of the similarity of the shapes, this is probably the origin of the name of the pastry. The Japanese manga and anime character Doraemon loves dorayaki and so it is depicted as his favorite food, while the original Dorayaki consisted of only one layer. I assuredly love to devour huge hot sweet Dorayaki at night market food stall, while bring the tiny version back to Finland to cure my homesickness is the option I can survive for awhile. The alternative origin of Dorayaki were made when a samurai named Benkei forgot his gong (dora) upon leaving a farmer’s home where he was hiding, later the farmer subsequently used the gong to fry the pancakes, thus the name Dorayaki.
Besides Dorayaki and Din Tai Fung pineapple cakes, the Japanese biscuits pack consist of dried muikku, shrimp crackers, seaweed bites and rice cookies neutralize the super sweetness of Dorayaki and pineapple. Rather than the plastic bag, these tiny shapes of the Japanese biscuits are easier to nail up from the MUJI Hasami shallow bowl. Located in Nagasaki, Hasami is one of the foremost pottery districts in Japan. Began crafting its porcelain ware almost 400 years ago during the Edo period. The MUJI collection of Hasami porcelain collection, designed by Takuhiro Shinomoto of Tortoise in Venice, California, whose vision was to integrate modern tableware design with the organic quality produced by traditional Japanese manufacturing techniques.
Having the Japanese biscuits and Portuguese green tea with the use of Hasami pure white porcelain, by comparing to my shining Lomonosov or Bavaria tea cup collection, the adaptation of MUJI style, is to create a touch of Zen atmosphere at tea time during this challenging moments. Either placing the Hasami teacup or capsule toy Gudetama royal princess on MUJI Indonesian natural grass coaster, make the tea session a whimsical and relaxing mode. The colour spectrum is always my major consideration during the photography. Due to Dorayaki and pineapple cakes are in brownish hues, hence garnishing with the gold and orange tones by selection Lomonosov USSR hand painted tea kettle live up the monotone of Hasami porcelain. The birch wood teaspoon, made in Finland, also matches the tone. I usually apply flat lay technique to portrait the teatime as the whole, lately I discover that bevel composition can capture the alternative perspectives of the porcelain and food, which, we play with the lights at yet another interesting level.
The tea in need is at very time indeed. Stay Calm and Carry on.
