Der Sommer beglückt uns mit einer Vielzahl an Gemüse und Früchten. Zeit, wieder einige neue Gerichte auszuprobieren. Dieses Mal habe ich mich an gebackene Aubergine Süßkartoffeln, Feta, Tomaten gewagt.
How did the recipe come about?
Open the fridge, take out what's inside and experiment. That's how most of my recipes are created.
For me, everything is about listening to my inner voice. It's the same with cooking. I listen to myself, what does my body need, what does it want and then get started.
What makes the baked aubergine special?
The aubergine is rich in antioxidants, especially nasunin (in the skin) and has a unique, meaty texture that makes it a great substitute for meat in many dishes. Slices of aubergine are also great to put on the barbecue.
The aubergine belongs to the nightshade family. Alkaloids in the nightshade family can lead to digestive problems in large quantities and can even be poisonous. In aubergines, the alkaloid is mainly found in unripe fruit or the green parts. Therefore, carefully remove the green parts and only use ripe aubergines.
I find the baked aubergine particularly attractive, as it doesn't require as much oil as the pan-fried version and is particularly tasty when gratinated, in my opinion.
Is the sweet potato really sweet?
Yes, the sweet potato is not only sweet and versatile, but also an excellent source of beta-carotene (important for the eyes) and, unlike the normal potato, has a lower glycaemic index.
The sweet potato is not actually a potato, but belongs to the bindweed family.
The sweet potato is a real nutritional powerhouse. In addition to beta-carotene, it also provides us with vitamin C, fibre, potassium, anthocyanins (anti-inflammatory, important for cell health) and complex carbohydrates.
Combined with high-quality oil, the body absorbs the fat-soluble beta-carotene better.
Are tomatoes healthy or unhealthy?
Paracelsus already said: ‘The dose makes the poison’. It's the same with tomatoes. From an Ayurvedic point of view, tomatoes should be enjoyed with caution and only used seasonally if possible. In Ayurveda, tomatoes are considered too heating and can cause problems if you have hyperacidity or a sensitive stomach. Just like the aubergine, the tomato is also a nightshade plant and the green parts of the tomato should be removed. Tomatoes also have a very high histamine content and should be avoided if you have a histamine intolerance.
However, the tomato also has very valuable aspects. It is very rich in nutrients as it contains lycopene (a powerful antioxidant), vitamin C, potassium and fibre. The lycopene it contains has an anti-inflammatory effect and can reduce chronic inflammation. Western medicine even categorises tomatoes as cancer-preventing and heart-protective.
In January 2025, I started the Chinese tea ceremony and my training as a tea master with my Chinese tea master. Since then, there have been many tea stories to tell. In this article, I would like to tell you a bit about tea and its origins. I'll chat a little about my spiritual experiences during the tea ceremony and why drinking tea as part of a ceremony is so much different to what we are used to.
Experience the Chinese tea ceremony with me and let's write tea stories together
Relaxed into the weekend - always on Fridays at 3.30 p.m. in my premises and in good weather under the lime tree.
You can register online or by telephone on 0160 97851772.
China is the land of tea. The first records of this miracle drink date back as far as 3000 years. It is believed that the tea tradition goes back as far as 5000 years.
The legend of the discovery of tea
One of the best-known legends about the discovery of tea is that the Emperor of China sat under a shady tree around 5000 years ago. Because he was thirsty, he gave instructions to boil water for drinking. While preparing the hot water, he saw that some leaves fell from the tree into the kettle and an enchanting fragrance rose up. He tasted the water with the leaves and was delighted with the drink and his discovery.
Another version of this story was told to me by one of my Chinese friends: This very emperor had poisoned himself and was sitting under the tree, dying, when a leaf of the tree fell into his mouth, which tasted very bitter and astringent. He chewed it and recovered. He later found out that the tea could be boiled with water to make a tasty drink that was good for the body.
The legend of the origin of the famous Oolong tea
According to legend, oolong tea originates from the Chinese province of Fujian. It is said that a tea farmer named Wu Liang (or ‘Oolong’) was distracted by a snake one day while picking tea. By the time he had driven the snake away, it was already late and he no longer had time to immediately process the tea leaves he had picked.
The next day, he noticed that the leaves were oxidised at the edges and gave off a unique fragrance. Curious, he processed them further and discovered that the tea had a completely new, wonderful flavour - oolong tea was born!
In Chinese phonetic transcription, oolong is pronounced as ‘wu long’. Long = 龙 and means dragon. The name ‘oolong’ means ‘black dragon’ and could refer to the dark colour of the oxidised tea leaves or the snake-like shape of the rolled leaves. In another version of the story, the farmer does not encounter a snake but a black dragon and the name Oolong therefore does not come from the farmer's name but from the black dragon. Either way, oolong tea is something very fine.
This legend shows how often accidental discoveries can lead to something great. Today, oolong tea is known for its diverse flavours and its balance between green and black tea. Have you ever tried oolong tea? Come along to the Tea ceremony and we'll try it out together!
Where does ‘tea’ come from?
With the discovery of the tea plant Camellia sinensis the development of tea and the conquest of our taste buds began.
China was the first country to start preparing tea. Tea was first produced in the Yunnan Province in south-west China, as the temperature conditions there are very special. Yunnan is home to the oldest tea trees in the world.
Tea's journey around the world began in Yunnan. Initially, tea and the tea plant spread within China. The tea plants adapted to the different climatic conditions in China (the climate in the north is harsher than in the south) and produced different flavours and qualities accordingly. The tea production processes also evolved. Depending on the climatic conditions, preservation and storage methods were developed.
The diversity of tea leaves in different regions of China shows how much the environment and history have influenced the development of tea. In the Yunnan Province, where the oldest tea trees are native, the oversized tea leaf is found, which is probably adapted to the special climatic and geographical conditions of this region.
In the north and east of China, on the other hand, medium-sized and small tea leaves dominate, which is due to different growing conditions and possibly also to different tea traditions. These regional differences are what make Chinese tea so diverse and interesting!
In the 9th century, tea spread from China to Japan, where a unique tea culture and the famous Japanese tea ceremony developed. Centuries later, in the 18th century, the British East India Company brought tea to the West - especially to Great Britain, where it became a worldwide phenomenon.
Yunnan - the oldest tea-growing region in the world
My tea stories
Every tea ceremony is different and depends on many factors such as the weather, water quality, water temperature, tea quality, my own state of mind and the state of mind of my guests.
Even if I always use the same tea, it tastes different every time and the number of infusions also varies. You can find out more about the tea ceremony process and the background in my blog article:
It is fascinating how a tea ceremony can touch not only the taste but also the soul. The connection to the tea plant and the mindfulness during the ceremony create a special atmosphere that allows participants to explore themselves and their issues on a deeper level.
Tea can be a kind of bridge between the spiritual and the personal, and my ability to open up this space opens up completely new dimensions and possibilities.
Tea to support internal processes
Every living being is animated and has a spirit - and so does the tea plant. When we drink high-quality tea, we can connect with this spirit and benefit even more from drinking tea.
At every ceremony, I connect with the tea plant and ask for the best for the tea drinkers.
My first intensive experience with a tea ceremony and the spirit of tea was with a client who had booked a one-day seminar with me. Following an impulse, I offered her a tea ceremony. At first she was reluctant, as she usually drank tea from oversized cups and couldn't do anything with the small cups. Eventually she agreed and so began a fascinating tea journey.
I had drunk the tea she had chosen several times before, but I noticed right from the first infusion that it was different this time. It seemed to tell my client a lot and guided her wonderfully through an old issue that she was finally able to resolve. With each infusion, she connected more deeply with herself and by the sixth infusion, she looked at me and said: ‘It's done now.’ I have already managed up to 14 infusions with this tea, but in this ceremony it had given so much from the start that it was ‘finished’ after six infusions.
This shows how intuitive and individual these processes are - it's not about rules, but about what is needed at the moment.
Frustration in a teacup
At another tea ceremony, my guest arrived stressed and excited. I intuitively chose the warming and heart-opening Pu'Erh tea from Yunnan. Pu'Erh tea requires boiling water to release its flavour and healthy ingredients, and it can be infused up to 15 times.
My guest got all her frustration off her chest. The normally very earthy-tasting and rather heavy Pu'Erh tea turned into a magically sweet drink that enveloped us in a tender warmth and love. After 8 infusions, she was finished with her story, her emotions calmed down and the tea completely lost its flavour and intensity. With one last sip, she was able to ‘drown’ all her frustration in the tea.
This story shows how deep the connection between tea ceremony and emotional healing is.
Enchanted under the lime tree
I recently had a particularly nice encounter with my neighbours. I had packed my travel tea set and was drinking tea, which I had brought with me from Beijing, under one of our lime trees. I was reminiscing about my trip to China. Lost in thought, I suddenly noticed my neighbour in his little garden. I approached him and a wonderful conversation ensued. I spontaneously invited him and his friend to a tea ceremony under the lime tree the next day.
I chose an enchanting jasmine tea from Fujian, which I had also brought back from Beijing. It is a high quality tea that had managed up to 14 infusions in my previous ceremonies.
We spent a wonderful 3 hours chatting and philosophising about God, the world, nature and spirituality under the lime tree in the company of buzzing bees and coaxed 21 infusions from the tea. The taste was beguiling right to the end and came up with all kinds of flavours. It really did show its best side.
Have I aroused your interest in the Chinese tea ceremony?
You can find more information and what to expect here:
German kohlrabi meets Chinese cuisine. My guests are always impressed by this explosion of flavour. Even guests who don't like kohlrabi were pleasantly surprised and enjoyed this Chinese-style kohlrabi salad.
How did the recipe come about?
I am always trying out and experimenting with new dishes and recipes for my cookery courses.
I am always trying out and experimenting with new dishes and recipes for my cookery courses, which are very popular and always challenge me to try out new things and combine them with the Chinese way of cooking. My Chinese friends are always my test eaters for the authenticity of the dishes.
Cold dishes are an essential part of any meal in China. Radish is a particular favourite. As I don't tolerate radish very well due to its spiciness, I opted for kohlrabi. Kohlrabi is less well-known in China. Recently, my friend from China came to visit and was very impressed by my Chinese-style kohlrabi salad.
What is kohlrabi?
Kohlrabi is a cabbage plant and is related to the cruciferous family. Kohlrabi can be green or purple in colour. The leaves of freshly harvested kohlrabi can also be used to flavour soup or cooked like spinach. The leaves contain useful mineral nutrients and are therefore better suited as a seasoning for cooked food so as not to destroy the nutrients.
Kohlrabi is a biennial plant, with the tuber forming in the first year and the stem with a branched inflorescence developing in the second year, from which pods containing the seeds are formed. Ripe seeds have black, full grains and cannot be crushed on a firm surface.
The tuber is the compressed, thickened main shoot of the plant. It develops above the second or third leaf by primary growth in the thickness of the shoot axis. The shape of the tuber can be spherical, flat-round or oval, the colour of the skin whitish, white-green to bright green, reddish or purple. Depending on the variety, the diameter is between 5 and 20 cm, or even more. Depending on the variety and use, the weight is between 100 g and over 8 kg per tuber. Individual values can be considerably higher.
The leaves are long stalked, dark green, elongated ovoid and more or less strongly toothed. They are covered with a bluish-white layer of wax. The plants form a taproot.
Kohlrabi contains valuable minerals such as potassium, calcium, phosphorus, magnesium and iron. It is rich in fibre and provides us with vitamins C, A, B1 and B2. Kohlrabi leaves even have twice the concentration of vitamin C and 10 times the concentration of iron and calcium.how healthy is kohlrabi?
Kohlrabi is one of the best tolerated types of cabbage due to its tender texture and minerals.
Roh gegessen wirkt er sich auf das PITTA Dosha, it's calming.
Chinese-style kohlrabi balances all doshas and contains all flavours.
Sweet = the sugar content of kohlrabi varies depending on the weather and harvest time, giving it a slight sweetness
Sour = flavoured with mild rice vinegar to satisfy the sour taste
Salty = kneaded with salt, the kohlrabi becomes tender and soft
Hot = the Sichuan pepper brings a slight spiciness into play
Bitter = the kohlrabi, sesame oil and Sichuan pepper are slightly bitter
Astringent = the astringent flavour found in Sichuan pepper, which leaves the tongue slightly numb.
With this salad we have an excellent balancing dish for all doshas.tart = the tart/contracting flavour is found in Sichuan pepper, which leaves the tongue slightly numb.
Where can I learn to cook Chinese?
Cookery courses are held regularly in my cookery studio. The Chinese cookery courses are very popular.
During the cookery courses, you will learn about the various Chinese cooking techniques, experience an explosion of flavours, cook dishes from traditional Chinese cuisine and learn how to use cooking as medicine.
We awaken the elements together, familiarise ourselves with the various Asian ingredients and spices and combine the knowledge of Ayurveda with traditional Chinese medicine.
Tea is not just a drink. The spirit and soul of the tea plant have a lot to tell us. Each tea plant has its own character and personality. It is an adventure to get to know each tea and its characteristics in a very unique way.
Experience the Chinese tea ceremony with me now
Relaxed into the weekend - always on Fridays at 3.30 pm in my premises.
You can register online or by telephone on 0160 97851772.
The Chinese tea ceremony is a flavourful, visual and intellectual pleasure. People chat, laugh and philosophise. The social significance is great. In China, age is particularly valued. The younger generation behaves very respectfully towards the older generation. For example, younger family members offer tea to older generations out of respect and reverence.
The Chinese tea ceremony is called Gong Fu Cha (功夫茶). Gong Fu (功夫) stands for ‘hard, arduous path’ or for acquiring a skill with hard work, effort and time, i.e. achieving mastery. This is why it is also referred to as a Gong Fu Cha master.
Many people know the term gong fu in connection with martial arts and it is pronounced as kung fu here. Cha (茶) means tea and is made up of the characters wood 木, human 人 and grass 草. The characters 十 (ten) and 八 (eight) can also be found. In China, tea is considered to be very healthy and it is believed that regular tea consumption will help you live to be 108 years old. The number 108 is therefore hidden in the character 茶.
Gong Fu Cha was developed during the Ming Dynasty (1368-1644) in the Chinese southern province of Fujian. This province is considered one of the largest and most famous tea producers in China. The tea ceremony is still practised in China and Taiwan today. In Gong Fu Cha, the focus is on the taste experience. Every action is aimed at eliciting the best from each of the many tea infusions.
What type of tea is used in the Chinese tea ceremony?
Traditionally, oolong tea (乌龙茶) is used for gong fu cha. However, my research has shown that other types of tea such as white, green and black tea are also brewed using this technique.
Before I familiarised myself with Gong Fu Cha, I couldn't drink caffeinated teas. Green tea made me downright nauseous and black tea gave me palpitations. After I was in Beijing I visited a tea shop and was able to drink green tea there without any problems, I was determined to take a closer look at the Chinese tea ceremony and learn this way of preparing tea.
Information about tea
In the beginning, the tea is always green. Only further processing determines whether it remains green or is changed.
Green tea (绿茶) is unfermented tea.
White tea (白茶) is slightly fermented tea.
Yellow tea (黄茶) is fermented tea.
Oolong tea (乌龙茶) is a semi-fermented tea.
Red tea (红茶) is whole or fully fermented tea and is called black tea in the West.
Tea can also be flavoured and becomes jasmine tea (茉莉花茶). Subsequently matured, stored or post-fermented, it then becomes the particularly valuable and health-promoting Pu'Erh tea (普洱茶).
The quality of a tea depends on many factors, such as
chemical fertilisers and pesticides are used
how the tea is processed
how and when the tea is harvested
where does the tea come from
what is the soil composition, the climate and at what altitude is the tea cultivated?
how is the care for the tea plants
I only use teas from very select traders and tea farmers from China with organic certification or labelled pesticide-free.
What kind of tea type are you?
In our hectic times, the ‘tea bag type’ has become popular. Water hot, tea bag in, enjoy tea quickly and easily. But is it really a pleasure? The quality of tea in tea bags usually leaves a lot to be desired and often only contains the ‘waste’ from the tea harvest. The soul and spirit of the plant disappear when the tea leaf is destroyed.
Or are you more of the ‘medicinal tea type’ who only reaches for tea on special occasions such as upset stomachs, flu and colds?
As a ‘tea additive type’, you refine your tea with sugar, sweetener, milk or other additives. In China, bubble tea is popular, a mixture of milk, small (very) sweet jelly balls and usually green or black tea.
The ‘scented tea type’ only likes tea in flavoured form. It should taste of roses, vanilla or other flavours.
Or perhaps you are the ‘natural tea type’ and enjoy a freshly brewed cup of good tea made from loose leaves, organic, without additives, perhaps even from your own garden? Simply pure and unadulterated.
No matter what type of person you are or what your previous experience with tea has been, Gong Fu Cha will completely change your perspective on tea.
With tea you can train your patience and composure and expand your self-knowledge. Can you believe that tea can lead you to more freedom and mindfulness? Try it out!
What is so special about Gong Fu Cha?
Gong Fu Cha is not just about drinking tea. Discipline, patience, diligence, skill, concentration and attentiveness are required of the tea master. They enter into a special relationship with the spirit of the tea and use their skills to elicit as many infusions as possible from the tea leaf and bring out the personality of the tea. Every infusion tastes different and has its very own character.
With the Chinese tea ceremony we become connected with our senses, we experience patience, mindfulness, beauty, stillness, awareness, dignity, respect and gratitude.
The tea ceremony is an art in its own right and participating in it helps us to achieve greater inner balance.
Patience
Mindfulness
Beauty
Awareness
Respect
Qi Gong and Gong Fu Cha
In Chinese culture, the arts such as painting, poetry, calligraphy, martial arts, the art of tea and medicine are closely interwoven.
Qi Gong is part of traditional Chinese medicine, combines elements of martial arts and is used to maintain a healthy and long life. Tea is considered a special remedy that strengthens, promotes and maintains the life energy Qi.
The Gong Fu Cha tea ceremony contains the meditative aspect of the Qi Gong, balancing yin and yang, strengthening the senses and learning mindfulness.
In the Qi Gong we speak of the monkey mind, which swings from one thought to another, makes us restless, arouses fear and desire. It fights and criticises and pulls us out of the present.
Gong Fu Cha helps us to curb the monkey mind and experience tea not only on a material but also on a spiritual level.
The elements in the Chinese tea ceremony
Traditional Chinese Medicine (TCM) is based on the elements.
The concept of the elements can be found in traditional Western medicine as well as in Ayurveda.
Based on astronomical and astrological observations over the centuries, not only the seasons, shapes and colours, but also every animal and every plant have been assigned to an element. The human body, as part of the universal creation, also follows this law. Our internal organs, body tissues, sensory organs and sensations can be assigned to the 5 elements.
The Chinese tea ceremony combines all 5 elements of TCM.
Wood = the tea plant Metal = the tool for processing the tea leaves Fire = the element used for the final drying of the tea leaves Water = the tea is brewed with water Earth = tea is traditionally drunk from clay cups
The 3 main forces, the triad of the universe, are also included in the tea ceremony. These are the sky 天, the earth 地 and the human being 人. They symbolise the top, the bottom and the centre.
Have I aroused your interest in the Chinese tea ceremony?
You can find more information and what to expect here:
Komm zu meinem Kochkurs - Chinesische Küche und lass Dich von exotischen Düften verführen. We prepare traditional Chinese food together according to the health aspects of Ayurveda and Traditional Chinese Medicine.
When?
Samstag, 05. Juli 2025, 10 Uhr - 14 Uhr
Where?
AMITA Kochstudio, Kulmbacher Str. 6, 93057 Regensburg
Seit 4 Jahren lerne ich die chinesische Sprache. Zum Sprachenlernen gehört natürlich nicht nur die Sprache an sich sondern auch die Kultur und für mich vor allem die Essenskultur. Ich liebe die asiatische Küche und aufgrund meiner Unverträglichkeiten kann ich kein chinesisches Restaurant besuchen.
Fortunately, I have Chinese friends who are always giving me tips on real Chinese cuisine.
Im Januar 2025 hat mich eine meiner chinesischen Freundinnen nach Peking eingeladen. Ihre Mutter hat mich mit traditionellen nordchinesischen Köstlichkeiten bekocht und ich habe wieder ganz viele neue Informationen über die chinesische Küche, Zubereitungsarten und Rezepte erhalten.
In meinen Kochkursen probiere ich immer wieder was Neues aus. Solltest Du also öfter einen Kochkurs bei mir besuchen, wirst Du immer wieder was Neues lernen.
Möchtest Du mehr über China erfahren?
In meinen beiden Blog Artikeln erzähle ich über meine Reise nach China, meine Erlebnisse und natürlich auch ein bisschen über das Essen.
Together we will prepare a Chinese menu. You can find more information about Chinese cuisine here in my BLOG ARTICLE.
India meets China, Ayurveda merges with traditional Chinese medicine.
We awaken the elements together in my cooking studio, travelling through the various Asian spices and experimenting with the ingredients, combined with Ayurvedic and traditional Chinese philosophy.
Let yourself be whisked away on a journey through the senses.
You will learn...
... get to know different cooking and preparation techniques from Chinese cuisine
... how to prepare a harmonious menu taking into account the 6 different flavours
... know the use of spices
... how to cook quickly and easily for better well-being
Your advantage
My courses take place exclusively in very small groups of up to 6 participants. This means that you are right in the middle of the action, can ask your questions and are not left out. Every participant is fully involved in the individual steps right from the start and everyone can try things out and discover their preferences.
The AMITA cookery studio is small and cosy, and the number of participants is limited to 6 people.
If you suffer from food intolerances, have to follow a special diet or don't like certain foods, please let me know before the course.
Please bring an apron, something to write with and an appetite to the course.
Booking and cancellation
You can make a booking using the ‘Book a cookery day’ button or send me an e-mail using the contact form.
Deine Anmeldung ist erst dann verbindlich, wenn die Teilnahmegebühr auf mein Konto eingegangen ist, dazu erhältst Du eine separate E-mail mit den Zahlungsinformationen.
Cancellations are free of charge up to 2 days before the course, after that 50% of the course fee will be retained unless the place is taken by another person.
