Cold brewed Mao Jian tea
Seeing as our recent dusting of snow has melted, the bitter North wind retreated back to its Arctic lair, and temperatures finally nudged back above freezing, I’m starting to become slightly more optimistic regarding the eventual return of clement weather.
After a lot of umming and ahhing, we can now finally unveil our first foray into the magical world of the moving picture.
Tregothnan tea “Classic Collection”
Cut England, and it bleeds tea.
Tea has been a part of the country’s cultural landscape for so long, and is so deeply engrained in the nation’s sense of self, that the years prior to the introduction of the sacred leaf seem as remote and distant as the time when dinosaurs were stomping around on what would one day become Kent.
This was one of my best charity shop finds, a classic example of how being in the right place at the right time can pay off.
A pot of saffron tea
After my recent post about mint tea, I checked our cookbook collection just out of curiosity, and to my surprise I discovered that we’d had a recipe for Moroccan Mint Tea all this time, hidden away in a Swedish language collection of Moroccan recipes.
On the same page there was also a recipe for a similar tea, although this time a green gunpowder base was jacked with the flavour of saffron.
I had to try it out, didn’t I….?
Pot and cup empty,
The elegant leaves, though spent,
Left behind qi gifts.
Chun Mee tea leaves
What’s in a name? “Plenty“, is often the case when it comes to the naming of Chinese teas.
High Mountain Oolong
In his book “Kitchen Confidential” Chef Anthony Bourdain recalls certain memorable events that helped to shape him into the culinarian he is today – his first, raw oyster eaten one hot August day in France when he was a petulant youngster, a simple meal of grilled striped bass, made from a crazed fish that leapt out of the waters of Cape Cod one windswept, moonlit evening.
Yunnan Gold tea leaves
The term “black tea” means different things to different people.
The class of tea referred to as “black” in the West is known as “red tea” in China, due to the fact that it is named for the colour of the delicious liquor it produces, rather than the colour of the dried leaf itself.
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