The Everything Chinese Cookbook (5 page)

There are literally hundreds of varieties of Chinese teas, many named after the region where they were first cultivated. However, the majority fall into one of these five categories:

• Green tea:
  Probably the most famous Chinese tea due to its reputed health benefits, green tea is made from unfermented tea leaves. The leaves are dried immediately after picking. This prevents oxidation, leaving the chemical properties of the tea intact.
  
• Oolong tea:
  Made from larger tea leaves, this is a tea that has been partially fermented, so that full oxidization of the leaves does not take place. After drying in the sun, the leaves are heated to stop the oxidation process. This gives them a greenish-black color. Because fermentation can be stopped at any point, the flavor of different types of oolong tea vary.
  
• Black tea:
  Black tea consists of tea leaves that have been rolled and then fully dried and fermented, giving them a darker color. Black tea is more popular in the west than in Asia. It is often used in cooking dishes, such as Tea Smoked Chicken (page 175).
  
• Scented teas:
  These are made by adding flowers to the tea leaves during the fermentation process. The most popular scented teas are jasmine and chrysanthemum.
  
• White tea:
  Like green tea, white teas are unfermented. However, instead of steam drying, the tea leaves are dried naturally in the sun. White tea is believed to have even more health benefits than green tea.
  

In recent years, scientists have been paying a great deal of attention to the health benefits of drinking green tea. What sets green tea apart from other teas? Green teas contain a polyphenol called epigallocatechin gallate (EGCG), which is known to be a powerful antioxidant.

Since antioxidants inhibit the growth of free radicals found in cancer cells, it's not surprising that most of the research on green tea has focused on its ability to prevent cancer. However, EGCG has other health benefits as well. Green tea has been shown to lower blood pressure and reduce high cholesterol levels. It is also believed to lower the risk of stroke.

While most of the research has focused on green tea, scientists are discovering that there are also health benefits to be derived from drinking black tea. Black teas contain another type of polyphenol called theaflavin-3–-monogallate (TF-2). Like EGCG, TF-2 is believed to inhibit the growth of cancer cells. Research is also being conducted on the use of black tea to treat arthritis.

Yields
cup

Hot mustard's bite makes a great combination with Egg Rolls (page 32) and less highly spiced appetizers such as Gow Gees (page 45).

3 tablespoons hot mustard

3 tablespoons water

1 teaspoon rice vinegar

½ teaspoon sugar

Combine all the ingredients. Use immediately.

What Makes Hot Mustard Hot?

A better question would be, why aren't all mustards hot? The secret behind hot mustard's fiery flavor lies in the chemical reaction that occurs when mustard seeds come in contact with a liquid such as water or salad oil. Commercially prepared mustards tone down the reaction by adding ingredients such as flour. The strength and flavor of mustard also depends on the type of mustard seeds used.

2 tablespoons mustard powder

2 tablespoons rice vinegar

1 teaspoon brown sugar

1 tablespoon vegetable oil

3 drops sesame oil

Mix all the ingredients and use immediately.

1 12-ounce can prune plums, drained

2 tablespoons brown sugar

4 tablespoons rice vinegar

1 slice ginger

1 clove garlic

½ cup canned juice from the drained plums

½ cup water

1. 1. Remove the plum pits. In a medium saucepan, bring all ingredients to a boil. Simmer, covered, for about 2 hours, or until the plums are soft.
   
2. 2. Remove the ginger and garlic. Process the sauce in a blender or food processor until smooth. Cool and chill in the refrigerator. Use within a few days.
   

Yields
cup

For best results, prepare the plum sauce several hours ahead of time to give the flavors a chance to blend.

1 tablespoon plus 1 teaspoon oyster sauce

3 teaspoons hoisin sauce

1 teaspoon sherry

1 teaspoon soy sauce

½ teaspoon sugar

½ cup beef broth or juices from cooked meat