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 […]