Turning over a new leaf

Tea has become more than just a beverage - some Chinese chefs are taking it to the soup pot, frying pan and mixing bowl to create many exciting and healthy dishes.

Cantonese chefs at Yu (Jade) Chinese Restaurant, Ritz-Carlton Beijing have designed a special menu for May of dishes that use tea as an ingredient. For example, green tea is made into an emerald colored, jelly-shaped chilled pudding. And Longjing (dragon well) tea leaves are used as a topping on fried cod fish. They also use oolong tea to flavor fried shrimp and match Pu'er with fried rice and barbeque pork. They even serve a popular chicken herb soup in a purple clay teapot and diners have to drink it from a traditional, covered Chinese teacup.

Green T. House Living, a concept restaurant especially popular among expats, recently invited guests to its 3rd annual spring green-tea tasting. Visitors were treated to the finest and freshest green teas, paired with green tea snacks, and a tea cuisine dinner in the evening.