22' THE UNIVERSITY DAILY KANSAN WWW.KANSAN.COM News WEDNESDAY, JULY 9, 2008
Do It Yourself:Hot Chinese tea invigorates taste buds
Sachiko Miyakawa/KANSAN
Chinese tea is an easy way to refresh yourself after a hot summer day.
Drinking Chinese tea is a sensory experience. You smell the fragrance while the rich taste gradually spreads in your mouth.
When the night breeze is comfortable, bring a chair and cup of hot tea to the outside. It refreshes you after a weary hot summer day.
Here are basic steps you need to take to prepare Chinese tea;
1. Gather a teapot and tea strainer. You can also use a coffee press. Choose your favorite loose leaf tea, like jasmine and woolong. You can apply the steps to Japanese green tea and hoji-cha.
2. Boil four cups of water.
3. Put one teaspoon of tea leaf into the teapot.
4. Pour a cup of hot water into the teapot. Rinse the tea leaf and pour out the water. Skip this step if it's green tea or hoji-cha.
5. Pour two cups of hot water into the teapot. Allow 30 to 60 seconds to brew. Leave it for longer if
you like a bitter taste. For the coffee press, don't press down the plunger until you finish waiting.
6. Pour the tea into a cup with the tea strainer. For the coffee press, the tea strainer is not necessary.
7. You can reuse the tea leaf up to three or four times. To do this,
repeat steps five and six.
Chinese and Japanese loose tea leaves are available at the House of Cha, 21 W. Ninth St., and The Merc, 901 Iowa St.
— Sachiko Miyakawa
Recipe: Key lime pie is chillingly good
INGREDIENTS
Mindy Ricketts/KANSAN
1 1/2 cups graham cracker crumbs
A key lime pie is a way to overindulge this summer with a cool treat.
Kansan photo editor Mindy Ricketts uses world-renowned chef Emeril Lagasse's recipe for key lime pie.
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter)
melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
2 tablespoons powdered sugar
1 cup sour cream
1 tablespoon lime zest
DIRECTIONS
Preheat the oven to 375 degrees. In a bowl, mix the graham
cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a nine-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Lower the oven temperature to 325 degrees.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
— Jesse Temple