The Winter Solstice is a very important solar term in the Chinese lunar calendar and a traditional festival of the Han ethnic group in China. Many places still maintain the custom of celebrating the Winter Solstice Festival.

Eating tangyuan is a traditional custom during the Winter Solstice, especially prevalent in the Jiangnan region. "Tangyuan" is an essential food for the Winter Solstice. It is a round dessert made from glutinous rice flour. "Yuan" (round) signifies "reunion" and "completeness." Eating tangyuan during the Winter Solstice is also called "Winter Solstice balls." There is a folk saying that "eating tangyuan makes you one year older." Winter Solstice balls can be used to worship ancestors or given as gifts to relatives and friends. An ancient poet wrote: "Every family pounds rice to make tangyuan, knowing tomorrow is the Winter Solstice day." Below is an introduction to tangyuan made with the precious Anxi tea—Tieguanyin.

Ingredients for tangyuan: 500g water-milled glutinous rice flour, 30g Tieguanyin tea powder, 200ml water, 120ml butter, 50g white sugar, 500ml milk, 200g sugar, 20g custard powder, 50g cornstarch, 1 egg, 250g shredded coconut

Method for making Tieguanyin tangyuan:

1. Mix the ingredients for the tangyuan skin: 500g water-milled glutinous rice flour, 30g Tieguanyin tea powder, 200ml water, and 70ml butter.

2. Take one-third of the mixed glutinous rice dough and cook it thoroughly in boiling water. While still hot, mix it into the previous dough.

3. After mixing evenly, add 50g of white sugar and knead well.

4. Ingredients for the coconut filling: 500ml milk, 200g sugar, 20g custard powder, 50g cornstarch, 50ml butter, 1 egg, 250g shredded coconut.

5. Heat the milk with sugar over low heat until it boils. Mix all the powder ingredients and butter with the egg to form a batter.

6. Slowly pour the batter into the milk while stirring continuously, then add the shredded coconut and mix well (maintain low heat throughout and pour slowly to prevent clumping).

7. Divide the glutinous rice dough into several small portions, flatten them into circles, wrap them around the coconut filling, and shape them into balls by hand.

8. When cooking the tangyuan, wait until the water boils before adding them. Cook uncovered until they all float to the surface.

Characteristics of Tieguanyin tangyuan: Vibrant green color, glossy and translucent appearance, small and delicate shape, soft and chewy texture, sweet and delicious flavor.