My friend Anya is way more into wine than tea, so it took some cajoling to get her to travel an hour and a half away from home to our small tasting room where we settled in for a three-hour tasting of teas from all over India. Continue Reading
When the days get shorter and darker begin to be, I find that I always have something more to grab the darker tea beginning. Black tea fit for me at the quaintness of the bank, with the curtains closed and possibly even a few candles.Well, there are (as in all teas) many gradations of black teas.They come in many different sizes, but in very different tastes, and what you might not expect, even in very varied colors. Because black tea does not have to be black. (translated by Google) Continue Reading
When using tea for cooking or baking, its important to know how to brew the tea. The simplest way to brew tea for cooking is to pour good quality, fresh water on the tea leaves and let it brew at room temperature for about 20-30 minutes. This will guarantee that the tea is not astringent or bitter. It’s best to use fresh tea leaves instead of reusing brewed tea, as the brewed tea will be too strong or bitter when cooked with. Continue Reading
It is with a heavy heart that I announce today’s tea from The Tea Shelf, only heavy because it is the last of their tea samples, clearly I will have to get more! Palampore Kangra Black a second flush black tea from Kangra Valley on the slopes of the Dhauladhar Range of the Himalayas.