Fall is truly here judging by the mounds of persimmons, Asian pears, Kyoho- and Concord-style grapes, and pomegranates piled high on the tables of farmers’ market vendors. Where summer went is hard to say, but I am cheered by the prospect of combining this bounty of seasonal produce with teas – from delicate whites to smoky blacks and a bit of oolong in between. Poaching the fruits in tea and topping with a malt-powder-flavored, softly-whipped cream is easy and delicious. Decorate with a showering of pomegranate arils and you’ve got a beautiful coupe which would end any dinner, from weeknight to weekend, for guests.
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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