I've switched back to agave for my tea sweetener(low glycemic) But,I got work to do. I agree also,I need to get crackin on my food better.I have been doing much more poultry though but.............Y'know. Damn Good food and all.
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Today's tea pic is now a little different. I found this old tea set on the bay for cheap. So I cleaned it up and made pot of Genmaicha this afternoon.
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I've been drinking Assam black tea this afternoon. The mug and pot are a set with the pot resting on the mug when not in use.
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Calling all Oolong lovers. Here is something I have not seen before. Perhaps some of you have. This is a 15 year, aged Tieguanyin. Instead of the usual floral flavors there is a raisin-ey, apricot flavor to it with a touch of something spicy. The first steeping was rather weak. But it has a long aftertaste that lingers. It requires a little more tea in the ratio than some others to get enough momentum to really get the full experience.
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This tea has some longevity. I'm on my fourth steeping and it seems to be gaining in strength. The later two steepings are a minty/eucalyptus flavor that almost has a numbing effect on the tongue the way Sczechuan peppercorns do. And the spicy notes are taking over as well.
More Assam tea this afternoon.
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Happy Easter all tea lovers!
Oh, is that how big size 6 letters turn out :o
Thank you very much.
I'll get my act together and post some pics of some newly bought ruskie stuff soon.