Tieguanyin Tea Aroma Bursting with Beef

Stir-frying Chinese tea leaves into dishes at high heat is a classic Chinese cooking technique that forces the tea aroma "into" the ingredients, a Chinese cooking method with great flavour tension. This is an article from the Hong Kong Economic Times' "Tea Talk" column, written by Yip Yat-yat, published on 2026/10/10, exploring the tea aroma of Tieguanyin used in cooking paired with beef.