Tea is an important ingredient in beverages and cooking.Taiwanese people commonly drink black tea, green tea, oolong tea, and pouchong tea. Beyond being a drink, tea leaves and tea broth are used in many dishes—such as tea chicken soup, tea-scented tofu, and the popular tea-marbled eggs loved by people worldwide.
School lunch also feature dishes made with tea leaves. Using tea adds depth and aroma to meals while showcasing local tea culture, helping students experience tea in new and interesting ways.
茶香山藥雞湯 / Tea-Fragrant Chinese yam and Chicken Soup お茶風味の山芋と鶏のスープ
作者｜楊蕊萍營養師（2018第一屆臺灣學校午餐大賽冠軍，現任職新北市秀峰國民小學）
作者｜楊蕊萍栄養士（2018第1回台湾学校給食大会 優勝。現在は、新北市秀峰小学校に勤務）
Author｜Dietitian Yang Ruiping (2018 Champion of the First Taiwan School Lunch Competition, currently serving at Xiufeng Elementary School, New Taipei City)
Creative Concept｜
Tea-Fragrant Chinese yam and Chicken Soup is a beautifully presented dish with both flavor and health benefits. The ingredients include high-protein chicken leg pieces, Chinese yam which is beneficial for digestive health, and Buna shimeji which is rich in polysaccharides and fiber. These are complemented by nourishing red dates and goji berries.The soup broth uses Wenshen Pouchong Tea, which contains abundant catechins and polyphenols that help digestion. The tea broth has a jade-green color with a fresh aroma and smooth mouthfeel. Combined with the abundant ingredients, this soup is both refreshing and delicious.
Rinse the chicken leg pieces and blanch them. Rinse the goji berries and red dates, then soak them. Set aside.
Rinse and mince the green onion. Rinse and slice the ginger. Peel the Chinese yam, cut into pieces, and soak in water. Set aside.
Trim the ends of the Buna shimeji, rinse, and set aside.
Add water to the pot and brew the Wenshen Pouchong Tea (bag) to create a tea broth then remove the tea leaves.
Add the chicken leg, ginger, and red dates to the tea broth. After few minutes boiling, add the Chinese yam and Buna shimeji. Continue simmering.
Add the goji berries, rice wine, and salt to taste. Just before serving, add the minced green onion. Done.
茶香飯 / お茶飯 / Tea-Fragrant Rice
作者｜洪國棟廚師、毛韻晴營養師（2025第八屆臺灣學校午餐大賽亞軍， 現任職新北市統鮮美食股份有限公司）
作者｜洪國棟調理師、毛韻晴栄養士（2025第８回台湾学校給食大会 準優勝。現在は、新北市統鮮美食株式会社に勤務）
Author｜Chef Hong Guodong, Dietitian Mao Yunqing (2025 Runner-up of the 8th Taiwan School Lunch Competition, currently serving at Tong Xian Gourmet Food Co., Ltd., New Taipei City)
Creative Concept｜This dish integrates tea leaves into the ingredients and cooking process. Many people discard used tea leaves, but they can actually become a valuable cooking ingredient. By combining tea leaf residue with seven-grain rice, this dish creates layers of flavor and aroma while boosting nutritional value. Based on low-carbon cooking methods and locally sourced ingredients, it showcases the innovation and sustainability of tea culture.
大享食育協會透過2024年出版的「享受吧！學校營養午餐」，串聯惜食、茶料理、台灣學校午餐大賽等不同內容，更持續攜手與高雄科技大學「永續海岸創生-台17漁村實踐計畫」與今年首次參與的台北市產業發展局，擺出虱目魚分解仔、頭足變身仔、高科大設計的食魚桌遊、台北茶的體驗品聞，搭建台灣好玩、好吃又好喝的全方位食育體驗場域。
這次一起來到第20回食育推進全國大會的臺北茶，是由農會生產的木柵鐵觀音和文山包種茶，兩種茶的發酵程度不同，鐵觀音的發酵程度較高、包種茶的發酵程度較低，因而兩種茶的茶色和茶香呈現出很明顯的差異；而日本常見的綠茶，屬於不發酵茶，茶味較苦、茶香單純。
而為了讓來訪的觀眾認識烏龍茶，設計了觀茶色、聞茶香、以及從茶葉形態來分辨不同發酵程度的茶的差異。
南港包種茶｜輕發酵茶
「茶」入學校午餐
茶是生活中重要飲品的原料，台灣人常喝的常有紅茶、綠茶、烏龍茶還有包種茶，除了是飲料之外，許多的料理也會直接使用茶的湯或是茶葉來製作，例如茶葉雞湯、茶香豆乾，還有深受日本人歡迎的「茶葉蛋」都是使用茶葉為原料製作的。
茶葉は、日常生活に欠かせない飲み物の原料であり、台湾では、紅茶、緑茶、烏龍茶、そして包種茶などが広く親しまれています。飲料としてだけでなく、お茶や茶葉を料理に活用する文化もあり、例えば、茶葉入り鶏スープ、お茶風味の豆干（押し豆腐）、そして日本人にも人気の「茶葉蛋（茶葉煮卵）」などがあります。
Tea is an important ingredient in beverages and cooking.Taiwanese people commonly drink black tea, green tea, oolong tea, and pouchong tea. Beyond being a drink, tea leaves and tea broth are used in many dishes—such as tea chicken soup, tea-scented tofu, and the popular tea-marbled eggs loved by people worldwide.
學校午餐當中也會有茶葉當成原料的料理，除了能夠增加料理香氣的層次感，使用茶入學校午餐，呈現出地方的茶文化，也讓學童以不同的方式接觸到「茶」。
学校給食においでも、茶葉を使った料理が提供されることがあります。お茶の香りが料理に奥行きを加えるだけでなく、地域の茶文化を体験する機会にもなり、子どもたちは普段とは違う形で「お茶」とふれあうることができます。
School lunch also feature dishes made with tea leaves. Using tea adds depth and aroma to meals while showcasing local tea culture, helping students experience tea in new and interesting ways.
臺北茶有名的茶：文山包種茶、木柵鐵觀音、南港包種茶
台北で有名なお茶：文山包種茶、木柵鉄観音、南港包種茶
Tea from Taipei：Wenshen Paochong Tea, Muzha Tieh-Kuan-Yin Tea, Nankang Paochong Tea
茶香山藥雞湯 / Tea-Fragrant Chinese yam and Chicken Soup
お茶風味の山芋と鶏のスープ
作者｜楊蕊萍營養師（2018第一屆臺灣學校午餐大賽冠軍，現任職新北市秀峰國民小學）
作者｜楊蕊萍栄養士（2018第1回台湾学校給食大会 優勝。現在は、新北市秀峰小学校に勤務）
Author｜Dietitian Yang Ruiping (2018 Champion of the First Taiwan School Lunch Competition, currently serving at Xiufeng Elementary School, New Taipei City)
設計理念｜
茶香山藥雞湯是一道色香味俱全，具有食療功效的湯品，食材使用富含蛋白質的雞腿丁、有益腎氣健脾胃的山藥、富含多醣體及纖維質的鴻禧菇，再搭配滋補的紅棗及養肝明目的枸杞。茶湯使用輕度發酵的文山包種茶，含有豐富的兒茶素、茶多酚，可以去油解膩。茶湯色澤蜜黃碧綠、香味清爽、口感滑潤。茶湯加上豐富的食材，讓此道湯更加爽口美味。
献立について｜
「お茶風味の山芋と鶏のスープ」は、香り・見た目・味の三拍子がそろった薬膳スープです。タンパク質を多く含む鶏もも肉に、腎の働きを助け胃腸の調子を整える山芋、多糖体と食物繊維が豊富なしめじを加え、さらに滋養強壮に効果のある紅なつめと、肝機能をサポートし目にも良いとされるクコの実を組み合わせています。スープのベースには、軽発酵タイプの「文山包種茶」を使用。カテキンやポリフェノールを豊富に含み、脂っこさを和らげる効果があります。お茶は、はちみつのような黄緑色で、爽やかな香り、口当たりはまろやか。お茶の風味と具材の旨味が調和し、さっぱりとした味わいに仕上がっています。
Creative Concept｜
Tea-Fragrant Chinese yam and Chicken Soup is a beautifully presented dish with both flavor and health benefits. The ingredients include high-protein chicken leg pieces, Chinese yam which is beneficial for digestive health, and Buna shimeji which is rich in polysaccharides and fiber. These are complemented by nourishing red dates and goji berries.The soup broth uses Wenshen Pouchong Tea, which contains abundant catechins and polyphenols that help digestion. The tea broth has a jade-green color with a fresh aroma and smooth mouthfeel. Combined with the abundant ingredients, this soup is both refreshing and delicious.
材料 Ingredients（3至4人份 /Serves 3-4）
調味料 Seasonings
做法 / 作り方 Instructions
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茶香飯 / お茶飯 / Tea-Fragrant Rice
作者｜洪國棟廚師、毛韻晴營養師（2025第八屆臺灣學校午餐大賽亞軍， 現任職新北市統鮮美食股份有限公司）
作者｜洪國棟調理師、毛韻晴栄養士（2025第８回台湾学校給食大会 準優勝。現在は、新北市統鮮美食株式会社に勤務）
Author｜Chef Hong Guodong, Dietitian Mao Yunqing (2025 Runner-up of the 8th Taiwan School Lunch Competition, currently serving at Tong Xian Gourmet Food Co., Ltd., New Taipei City)
設計理念｜
許多人習慣將泡過的茶葉直接丟棄或作堆肥處理，但其實茶葉也能成為入菜的珍貴配料。將茶葉渣與七穀米混合，創造多層次口感與香氣，並提升營養價值。將茶葉的特色融入食材與料理之中，以低碳烹調方式和在地食材為基礎，展現茶文化的創新與永續理念。
献立について｜
お茶の魅力を食材と料理に生かした一品です。多くの人はお茶を淹れたあとの茶葉をそのまま捨てたり、堆肥として再利用したりしますが、実は料理に活用できる貴重な素材です。使用済みの茶葉を七穀米に混ぜることで、香りや味わいに深みが加わり、栄養価も高まります。地元産の食材を用い、炭素排出の少ない調理法を取り入れることで、茶文化の創造性と持続可能性をを体現した料理となっています。
Creative Concept｜This dish integrates tea leaves into the ingredients and cooking process. Many people discard used tea leaves, but they can actually become a valuable cooking ingredient. By combining tea leaf residue with seven-grain rice, this dish creates layers of flavor and aroma while boosting nutritional value. Based on low-carbon cooking methods and locally sourced ingredients, it showcases the innovation and sustainability of tea culture.