bringing style to the art of tea appreciation
The Common Blue Violet, Viola Papilionacea is native to Eastern North America. Hundreds of species of violet are found throughout the world. In Europe it has been valued for centuries and in Ancient Greece they were thought of as a symbol of love. Pliny the Elder, a Roman naturalist of the first century recommended a garland of violets around the head to prevent dizziness and headaches. The Violet as Food In Southern Ontario, Canada where I live, Common Blue Violets […]
Much has been made lately of the culinary value of tea. I have cooked Lapsang Souchong chicken with a degree of success, Matcha shortbread was melt-in-your-mouth delicious and now I’m experimenting with Keemun, also known as Qimen. This is my favourite black tea. Honoured in the tea world as “The Burgundy of Teas”, its smokey flavour is less pronounced than Lapsang and it has a lingering malty depth that ends on a rich sweet note. It was developed in AnHui […]