We’re here today at a coconut and palm sugar farm/factory. Stupid me, I had no idea that palm sugar was made from the same plant as the coconut! Nonetheless, it was a good lesson learned (even though I couldn’t understand half of what the tour guide was trying to say), and I’ll let the pictures speak for themselves.
The coconut plant…
and the pod…those little marble rounds you see are baby coconuts, neato eh? ;)
Starting the fire to roast the coconuts…
…and here they are roasting away, hehe.
This cloth separates the coconut oil and palm sugar
Here’s the oil…
…and the palm sugar. It’s like crack candy, I tell you!
At the end of the day you’re left with a TON of coconut husks.
Grating coconut meat to make…
And how we leave without a coconut of our own? The liquid is particularly refreshing on this hot day, but it’s the young, supple and sweet meat that I love the most :)
I was very excited to receive teas to review from the UK-based company Teasup. They sent me three black teas to review: A Malawian First Flush and Malawian Smoked Guava from the Satemwa Tea Estate, and a Ceylon High-Grown Seasonal from the Aislaby Tea Estate. When my treasures arrived by … Continue reading
We’re going back into the archives to revisit these classic posts by James Norwood Pratt. This post includes “Huangshan Mao Feng and Guapian” and “Maojian and Yunwu”. We have added a link to the end of each one to take you to the next if you would like to read … Continue reading
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In 2012, the first KCON USA — a Korean Wave festival — was held as a one-day event at SoCals Verizon Wireless Amphitheatre. It has since grown to last five days with programs in both New York City and Los Angeles. This year, KCON LAs exhibitors, including entities like Toyota … Continue reading