安溪铁观音 芳菲四月茶正香 食客流连茶味餐

缘何缓解疲劳，只有茶；缘何解馋解饿，只有安溪铁观音茶。茶入菜，使你在这一暖春四月里味觉增长，胃口大好。龙井茶叶、毛尖茶、乌龙茶、铁观音茶叶、碧螺春茶……当这种茶香伴着食物的鲜香留于纯齿之间，你能感受到浓浓的鲜意。宝洲街就会有一家酒店餐厅，发布以茶入菜的特点菜品，回甘美味各形各色，味道让人意犹未尽，更增清爽之意。

茉莉茶醉海螺

抹茶香芋荔技球

一碟抹茶香芋荔枝球，芋头泥配上抹茶粉，进行猪肉松、鸡蛋黄、奶油芝士辅之，外型形近荔技而而出名，香酥爽口，色味出众，从此打开你的茶宴之行。若说海产品配搭茶，那滋味好像含有一丝新鲜感。海产品取决于鲜，茶取决于香，味鲜碰撞，令人急不可耐要想一试其味。

碧螺春茶茶香牛仔骨

毛尖茶太极鱼茸羹

铁观音茶叶水腌渍的美味桂花鱼，除掉了鱼类的腥味儿，茶香又渗透到鱼类，用石锅料炖制进味，铸就了一道稚气味浓的香辣茶香桂花鱼。龙井茶叶河鲜虾，茶宴中的經典，鲜虾的Q弹加上味道鲜浓的龙井茶叶，让人唇齿留香，回味无穷。

还有一道茶香煎英国生耗，用碧螺春茶水腌味，拍粉干煎，看起来简易，却必须极为浓厚的熟度基本功，回甘生耗，那味道组成奇特，非常值得一品。沉醉于茉莉茶香味儿里的海螺，脆响可口，做为凉拌菜，那就是再合适但是了，它有一个好听名字——茉莉茶醉海螺。

乌龙茶手抓寸骨

脆香樟茶乳鸭

简单的食材，味道却不容易，枇杷花茶炖鲜鲍，巨大地保存了食物的本色鲜香，与清新润嗓的枇杷花茶波痕，味道鲜长。毛尖茶太极鱼茸羹，用菠菜汁、豆制品、杏鲍菇、南瓜汁等构成一道太极拳造型设计的汤羹，令人感觉霸气十足，再一细细品味，那味道也是不可言宣，鲜意融进唇齿之间间，其味很长时间不可以散去。

香辣茶香桂花鱼

茶做为“时尚潮流好搭款”，自然免不了临幸一些正餐肉类。乌龙茶手抓寸骨，配上乌龙叶、香辣等调味品，渐渐地熬煮，让其味入八九分，含有乌龙茶茶香的猪寸骨，吃起來美味而不腻。脆香樟茶乳鸭，铁观音茶叶水腌渍，待其进味烘干就可以炸之，牛肉细嫩松脆，味道尤其，令人禁不住要想再多品味。碧螺春茶茶香牛仔骨，茶汤腌渍，砂桨微炸盼头，用少量斜小米椒炮制，肉质地美味，味道层级丰富多彩。

抹茶枇杷果雪媚娘

最终，来个抹茶枇杷果雪媚娘做为重点甜点，让顾客在茶宴的结束中再一次获得达到。小口咬开甜品，品味到的是味道甘醇、绵软鲜嫩的枇杷果果实与特别制作鲜奶油的香气相偎依的幸福感，让本次的茶宴之行以甜美甘醇落下来了序幕。

How to relieve fatigue, only tea; how to relieve craving, only tea. Adding tea leaves to your dishes will double your taste buds and open your appetite in this warm spring and April. Longjing, Maojian, Oolong, Tieguanyin, Biluochun... When these tea fragrances are left between the lips and teeth with the umami of the ingredients, you can feel the full freshness. There is a hotel on Baozhou Street, which offers special meals with tea.

Jasmine Tea Drunk Conch

Matcha Taro Lychee Balls

A plate of matcha taro lychee balls, mashed taro with matcha powder, and supplemented with meat floss, egg yolk, and cheese, is named after the appearance of lychee, crispy and delicious, with good color and taste, and you will start your tea banquet journey. If it is said that seafood is paired with tea, the taste seems to have a sense of mystery. Seafood is fresh, tea is fragrant, and the combination of fresh and fragrant makes people can't wait to try its taste.

Biluochun Tea Fragrance Cowboy Bone

Maojian Tai Chi Fish Soup

The delicious mandarin fish marinated in Tieguanyin tea removes the fishy smell, and the tea fragrance penetrates into the fish. Longjing River Shrimp, a classic in tea banquets, the Q bomb of shrimp is paired with the delicious Longjing, which is full of fragrance and taste.

There is also a tea-flavored American oyster, which is marinated with Biluochun tea, patted with powder and dry-fried. It seems simple, but it requires extremely deep cooking skills. Tea-flavored oysters have a novel combination of flavors and are worth a try. Indulge in the fragrance of jasmine tea, the conch is crisp and refreshing. It is perfect as a cold dish. It has a nice name - jasmine tea drunk conch.

Oolong grabbing an inch bone

Crispy Camphor Tea Milk Duck

Simple ingredients, but not simple taste. Stewed fresh abalone with loquat flower tea greatly retains the true umami taste of the ingredients. It matches with the refreshing loquat flower tea, which has a fresh and long taste. Maojian Taiji Fish Soup is made of spinach juice, tofu, enoki mushroom, pumpkin juice, etc. to form a Tai Chi-shaped soup, which makes people feel domineering. If you taste it carefully, the taste is even more indescribable. Its smell cannot be dissipated for a long time.

Salt Baked Tea Fragrant Osmanthus Fish

As a "fashionable and versatile style", tea leaves are of course the staple meat dishes. Oolong hand grasps the inch bone, with oolong tea, salt and pepper and other seasonings, slowly boil it, let it taste eight or nine points, the pig inch bone with the aroma of oolong tea is delicious and not greasy. Crispy camphor tea milk duck, marinated in Tieguanyin tea, and then deep-fried after drying. Biluochun tea-flavored denim bones, marinated in tea, slightly fried in dry powder, and fried with a little slanted chili pepper, the meat is delicious and the taste is rich.

Matcha Loquat Snow Mei Niang

Finally, order some matcha loquat Xue Mei Niang as the finale dessert, so that diners can be satisfied again at the end of the tea feast. Taking a small bite into the dessert, you can taste the sweetness of the luscious, soft and juicy loquat pulp and the aroma of the special cream, which makes this tea banquet journey come to a sweet and luscious end.