Wine and tea (2)
Wine and tea: they actually have a lot in common. In the second installment of this seminal article I look at the production process of wine and tea and how possibly they can be similar.
Wine and tea: they actually have a lot in common. In the second installment of this seminal article I look at the production process of wine and tea and how possibly they can be similar.
Three new oolong teas from reputed teamaster Lao Ming. My initial admiration is becoming relative. These teas are as overroasted as a really overoaked wine.
Tea is perishable. Green tea doesn’t age. Drink your Japanese sencha within a few weeks. Lies, all lies.
Three Korean teas on the tea table – more than I normally sample in a year.
Enjoying tea in location… in wine country.
Third installment of my tea and food matching sessions. Italian red mullet fish roe (bottarga) provides a challenge with its huge intensity of umami taste. Will any tea survive this?
How to get bored with tea? Drink the same over a week or so.
After my article on the 2009 teas from renowned tea master Yoshiaki Hiruma of Japan’s Saitama, here’s a look at this 2010 vintage, including the famous hand-rolled temomicha.
My first taste of a tea from Lao Ming.
I visit the first (?) tea bar in Europe.
