Tea dumplings, filled with tea leaves after one or two brewing, and then with accessories, thin dough, wrapped in a lovely green. When you put the tea dumplings into the mouth, gently bite it, the faint scent, revealing another kind of tender green color, as if it had just been washed in the spring. Chewed into the mouth, there is a fresh and elegant aroma reverberating, very fragrant, very clean fragrance, you can't stop. Chewing finely, slowly, as if there is a kind of sun in the early spring of the mountain, it is so light that the appetite is wide open. The lips and teeth are fragrant, it is very fascinating, and it stays on your tongue forever.
Flour warm water and a small amount of salt, and into a smooth dough, cover with plastic wrap, set aside, wake up for more than 20 minutes
Tea leaves are soaked in boiling water and filtered
Pour sugar, salt, soy sauce, and oil into the meat.
Cut the tea and put it in the meat.
Ginger and diced green onion, stir well
Put the dough, the agent, the suede
Wrapped in fillings
Knead into dumplings
The tea into the stuffing, the best green tea, fresh and refreshing. There is no need to put too much tea. If the meat is too greasy, you can add some vegetables such as cabbage and clams.