Nantou tea gives ramen fresh kick for summer

Nantou tea gives ramen fresh kick for summer

2024-05-13

Ask people about their favorite Japanese dish, and many will say matcha chicken broth. One Taiwanese restaurant has put a local spin on the idea, putting Tieguanyin tea from Nantou into Taiwan-style ramen. Its slightly malted flavor gives the broth a sweet tinge, making it perfect for summer.

Ladle in a spoonful of sauce and add the stock. This bag of Tieguanyin tea is the star ingredient, boiled for 90 seconds as the chef quickly boils thrice-cooked Taiwanese ramen noodles for another 30 seconds.

The broth emits the unmistakable scent of tea as it’s carefully poured over the noodles. Finally, add an egg, bamboo, a sprinkling of green onion and everyone’s favorite chashu pork. There’s no need to fly to Japan for this dish. It can be found right here in Taiwan.

Lin Yu-cheng
Tea company CEO
We especially chose Tieguanyin from right here in Nantou. Tieguanyin is a roasted tea. If you roast it just right, it gives the leaves a sweet malted flavor. When added to the broth, it brings out its delicate honey taste.

Ramen with thick, creamy broth isn’t the only kind available. The tea offers a lightness to this type.

Wu Hsuan-hsien
Restaurateur
When I was developing the dish, I decided I must use Taiwanese tea instead of matcha. Matcha typically comes in a powder. Taiwanese high-mountain tea really has a flavor that’s like no other.

Those who want a stronger tea flavor can add it themselves. From shrimp to sake ramen, tea can highlight its sweetness while also giving tea farmers more room to experiment.

For more Taiwan news, tune in:
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Tue to Sat at 1 am on Channel 53

夏日吃清爽! 南投鐵觀音融入台式拉麵入口滿滿茶香

2024-05-13

說到日本美食，"抹茶雞白湯"是不少饕客最愛，不過現在國內有台式拉麵業者，把南投的鐵觀音入到拉麵中，湯頭散發出麥芽清甜香，讓炎炎夏日的拉麵，可以更清爽。

舀一杓獨特醬汁、加進高湯。這包鐵觀音茶包是精髓，經過1分半加熱，店員馬不停蹄，另一頭馬上把三段熟成的台式拉麵，汆燙30秒起鍋。

飄出鐵觀音香氣的茶雞湯，慢慢融入麵條，擺上溏心蛋、竹筍，撒上蔥花，和饕客最愛的叉燒，想吃到茶香拉麵，不用飛到日本，在台灣也有獨特風味。

[[茶公司執行長林昱丞]]
"我們特別選用的是南投這邊的鐵觀音。鐵觀音是一款需要生烘焙的茶，生烘焙如果做得剛剛好，其實茶葉會有麥芽甜香，加進去的時候，這個鐵觀音的細緻蜜味又會被再次提升。"

吃拉麵不再只有濃郁湯頭，飄著茶香的口感，讓拉麵不會油膩。

[[餐飲集團總經理吳宣賢]]
"我那時候開發的時候就選擇一定要用台灣茶，而不是抹茶，抹茶基本上是把茶做成茶粉。台茶在高山茶當中，其實它的香氣是無可取代。"

想喝多濃的茶味民眾自己加，從過去的蝦滑、鮮蝦拉麵到清酒拉麵，這回茶香湯頭一口回甘，也讓茶農多了發揮空間。

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