bringing style to the art of tea appreciation
Friday June 24th I started my day in the “Tea Break” room. Located near the educational sessions and generously sponsored by Teas Etc. there were several tables of teas to choose from, including the Meyer Lemon that I tasted. They were all carefully pre-measured in unbleached paper tea bags ready to take the water that had also been carefully calculated for temperature. Amazing accuracy considering there were easily over 80 people to refresh! The day ahead was to be filled […]
When I attended World Tea Expo in 2010, it opened a world of possibilities. I was completing my studies at Toronto’s George Brown College Tea Sommelier program and a relative newbie to the commercial universe of tea. It was exciting and exhilarating to be near the greatest “tea minds” in the world! I had a chance to hear and ask questions of author and educator Jane Pettigrew, tea guru James Norwood Pratt and tea industry professionals. It was a heady […]
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 […]