Wistaria tea house in Taipei, Taiwan. built in the 1920’s. the building became a teahouse and gained its present name in 1981 and at that time it was meeting place for political dissidents fighting for a democratic Taiwan. it’s perserved as a historic monument and open for anyone to come for a cup of wistaria tea. i went there in december 2012 and i could literary have spent hours and hours sitting in the fantastic surroundings drinking cup after cup of their fragrant tea. every tiny cup was a small treat. thankfully i managed to bring some back home.
at Wistaria the tea is traditionally brewed in tiny tiny ceramic pots, filled to the brim with leaves. the tea is then transferred to an open pot (“ocean”) before poured into the small serving cups. you get your own pot of warm water and can then pour yourself new tea as the discussions continue… just as the taipei artists, academics and literati does and have done. if you find yourself in taipei – don’t miss out.
another tiny treat that might be closer to home, and easier to try, are these pieces of chocolate covered coconut. like bounty but better and healthier, without both dairy and gluten. you make them in the swiftest of a moment and finish them off just as fast.
Coconut and chocolate squares
one can coconut milk (400 ml)
ca 170 g shredded coconut
about 2 tbsp coconut sugar
2 pinches of sea salt
ca 150 g dark (70%) chocolate
chill the can of coconut milk in the freezer for 30-45 min. by doing this it is easy to scoop out only the coconut cream, leaving the “water” out. then put the coconut cream in a pot on the stove together with the sugar and salt. bring to a boil and make sure all the sugar has dissolved. steer in the shredded coconut. season with sugar/salt if needed. flatten out the mixture on a tray covered with baking paper (rectangular) so that is approximately 1,5 cm thick. leave to cool in the fridge a couple of hours or over night. cut the coconut in 20 pieces and dip in melted chocolate. before putting in the fridge to cool again sprinkle some sea salt ont top and garnish with shredded coconut/coconut flakes. they keep for about a week in the fridge. but don’t worry at that point there wont be any left. the recipe is an interpretation from this girl’s. thank you for the inspiration.