I completely failed at taking pictures on Friday. My dear friend Shann took these pictures, and even considering her very good photography skills, theses were the best we could get. I swear!
Sooo…Friday night in a nutshell: Justin, Shann and I at Brasserie Du Vin. Oysters, cheese, chocolate soufflés…AND the exceptionally cute waiter encountered in the last visit here
And you know what? The soufflé was on the house…again.
Only this time it wasn’t because wine was splashed on me. And you know what else? I found a flask hidden beneath my bag as I was leaving. It most definitely was not mine. So…if someone lost a flask here a few days ago…um, I think I found it?
Brasserie Du Vin
1115 Bethel St
Honolulu, HI 96813
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.