94
drank Hu Kwa by Mark T. Wendell
2307 tasting notes

I took a hint from Bonnie and steamed my brussels sprouts with a little of this smoky tea, then tossed them with a simple black fig vinegar and olive oil dressing. Topped with toasted almonds – very tasty!

Now that lunch is over I have homework to do, so I’ll be back later. :)

Kittenna

Lunch! You are clearly in quite a different time zone from me, hahaha… it’s 5pm here!

TeaBrat

It was a late lunch, but yes I’m Pacific standard time!

Bonnie

Sounds good Amy! I just went to buy more LS and the guys brewed up a pot for me. I’m smoked!

Scott B

You steamed it with brewed tea? Or you just had the tea leaves in the steamer basket with the sprouts?

TeaBrat

I put the tea leaves in the steamer basket, but perhaps I should try the other way too…

Bonnie

I initially made a mess and threw them in, then I put them under in the water, now I use a tea sac. CLEAN FREAK!

Scott B

I think whatever way works for you. One of these days I’d like to incorporate Hu Kwa into a homemade bbq sauce.

Joshua Smith

Mm, that sounds delicious! If you ever do try it, post the recipe or leave a few pointers.

Bonnie

I tried honey, vinegar, put a tea sac with some in pasta water, you can do sooo many things. Just strain it after or use a sac or metal basket for infusion.

Azzrian

Oh yummy!

Scott B

I have a good recipe for bbq sauce that I have used before. I could replace the liquid smoke with Hu Kwa in some fashion.

Charles Thomas Draper

Very creative recipe

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Comments

Kittenna

Lunch! You are clearly in quite a different time zone from me, hahaha… it’s 5pm here!

TeaBrat

It was a late lunch, but yes I’m Pacific standard time!

Bonnie

Sounds good Amy! I just went to buy more LS and the guys brewed up a pot for me. I’m smoked!

Scott B

You steamed it with brewed tea? Or you just had the tea leaves in the steamer basket with the sprouts?

TeaBrat

I put the tea leaves in the steamer basket, but perhaps I should try the other way too…

Bonnie

I initially made a mess and threw them in, then I put them under in the water, now I use a tea sac. CLEAN FREAK!

Scott B

I think whatever way works for you. One of these days I’d like to incorporate Hu Kwa into a homemade bbq sauce.

Joshua Smith

Mm, that sounds delicious! If you ever do try it, post the recipe or leave a few pointers.

Bonnie

I tried honey, vinegar, put a tea sac with some in pasta water, you can do sooo many things. Just strain it after or use a sac or metal basket for infusion.

Azzrian

Oh yummy!

Scott B

I have a good recipe for bbq sauce that I have used before. I could replace the liquid smoke with Hu Kwa in some fashion.

Charles Thomas Draper

Very creative recipe

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Profile

Bio

My profile pic is of a pink dahlia at Golden Gate Park.

Hobbies include: tea, making art, animals, vegan things, buddhism, nature, creativity, books, writing, cooking, meditation, yoga.

I am a fan of many different teas but my favorites are blacks and oolongs, chai, also like darjeeling and pu-erh. I’n always learning and expanding my horizons!

Dislikes include: bergamot, jasmine, highly tannic or bitter teas, overly judgmental and bitter people. :)

Live in San Francisco, I’m a SINK (single income, no kids) and love the urban life, but traveling out to the middle of nowhere is always fun too.

I tend to not drink things I know I will hate so a lot of my tea ratings are on the higher side. Here’s my rating system, sorta

95-100 I love this tea and would like to keep it around

94-90 An excellent tea which I may or may not repurchase

89-80 Pretty good, above average

79-70 Acceptable

69-60 Mundane – Will probably drink it if I have it

59-50 Ick

49 and below Nasty

Location

San Frandisco

Website

http://sanfrantea.teatra.de

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