Comfort food and tea pairings

This week, I had a reasonably good time over dinner sessions at an Indonesian restaurant run by a very welcoming Javanese couple. Deserts were quite a treat for me, starting with a homemade (not everything branded home, or handmade is necessarily a testament to quality) delicious durian ice cream paired with a Russian Earl Grey tea (very rounded and mellow as opposed to Earl Grey) and a beautifully decorated piece of kueh lapis to take with me. I savoured it, of course, with three generous helpings of Earl Grey tea of varying intensities and finally coffee, but found the lightly brewed version to be the best fit with this coconut based sweet pastry.

And as it happens, Indonesians celebrate their well-earned 68th independence anniversary today.
So one good reason to share my culinary experiences on this joyous occasion.

Same tea, different cups

Experimenting with different porcelain cups and a ceramic one. 1) Porcelain yunomi 2) artisanal ceramic yunomi 3) porcelain tea cup.

Few days ago, I received a beautifully glazed Japanese yunomi in the mail by mistake as I had originally set my mind on regular porcelain ware. It was a rustic work of art. I have very few handmade ceramic pieces in my collection and this was the perfect addition so I realised on hindsight.

Being unfamiliar with ceramic pieces, I decided to compare the influence of tea cup materials on brewed tea -  Bi luo chun green tea brewed open style in an old blue and white bowl. Doing so will allow the tea to cool down faster on a hot summer day.

Next, I spooned equal amounts of tea from the bowl into individual cups and went about tasting. Before the infusion was ready, I already did a pre trial on the cups using boiled water and yes, I did notice slight differences in the liquid texture on my palates. Water from the ceramic piece felt softer and gentler on my throat.

Now onto the infusion. Notice the difference in colour intensities? This could be a clue as to how the tea will taste. Through this experiment and also from earlier experiences, the handcrafted ceramic yunomi in the centre gave the mellowest tasting tea. The porcelain cups on the other hand, seem to highlight the tea's fragrances well.

A reader suggested that I could switch to glass - a neutral material that potentially does away with any performance irregularities. Personally, I enjoy the process of collecting intriguing data. This way, I may be able to choose to drink tea out of glazed ceramic when my craving calls for a balanced cup of tea or pick a porcelain yunomi on a Monday morning so the fragrances can provide for an invigorating wake up call. There is always room for discoveries and fine-tuning one's brewing techniques along the way.

What are your experiences so far? Do you have a preference for certain materials or a particular dislike for others?

 

Personal rituals

I quote: " Every day, usually in the mid-afternoon, I have a little tea ceremony at my desk. I get my four-cup tea press, put on a kettle to boil, and meticulously add the leaves and put the press, my tea cup, a little sweetener (usually honey) and a spoon on a bamboo tray that fits nicely on my desk while I work. When the water boils, I take its temperature, pour the water over the leaves, set a timer on my phone, stir, and bring the whole tray to my desk. I relax while it steeps - usually just watching the steam rising off of it. When the timer goes off, I press the tea, pour my first cup, and go back to work. It's elaborate, but it's one of my little rituals that helps me disengage for a bit—something meditative that helps me get through the afternoon."

Read on: http://lifehacker.com/how-your-personal-rituals-impact-your-health-and-how-t-974317914

Obviously, with me, the steps in personal rituals do differ, but I hope my readers get the gist of my message. Happy reading ;-)

The science of drinking hot tea to cool down

Article source: Deutsche Welle 

If you're among the many millions who prefer a chilled glass of juice to a hot cup of tea on a scorching summer's day, take heed: scientists say a hot drink will cool you down more than an ice-cold beverage. So how does it work?

Read on to find out. 

Grandpa's drink - Roasted TGY

Grey day, with very little sunlight to work with, so pardon the picture quality. Yet, the perfect time to warm up with some good roasted coffee-like tea!

From previous sessions, I remembered this tea to be powerful, complex and very pineapple-like that mellows with age. One can also register acidic notes on the insides of his cheeks. The red Bromelia plant - the pineapple's 'cousin' seems like a reasonable choice for this cha xi, made in honour of the man who first introduced me to the Fujian culture of tea drinking and the ubiquitous love for finely roasted Tie Guan Yin (TGY).

Certain foods and drinks stir my memories of people who entered my life and to whom I am grateful. As I type, I draw this parallel between the characteristics of Fujian TGY and people getting on years. How appropriate - ageing like fine teas!

Exactly my point!

Visit tea shop

Blessed Ramadan

Arab dates and a Taiwanese Oriental Beauty tea pairing

What I look forward to during the fasting month is pairing dates with red (aka black in Middle Eastern countries) tea. The sweetness in these dates is balanced with red tea that intensifies subtle scents and aromas in dates at the same time. Try this at home!

And to my Muslim friends and readers, may the spirit of this holy month enlighten you.