Today I made some hickory smoked chicken with a dusting of Master Han’s Wild Picked Yunnan Black tea, butter and honey on top.
The dark bits are not bitter or burned. The taste is fantastic!
Mmm, you’re making me hungry.
hmm, never would have thought of putting raw tea leaves on my food.
you are a chef Bonnie!!!
Sounds delicious!
You grind it into a powder, the smoker keeps the leaves from burning because there’s a little moisture.
Ohhhhh yummmmmmm.
Colorado Grandma 73 3/4 as of January 2022
Grandmother to 10. (we all drink tea!)
I began teatime in the Summer when my children were little. We took a break from play for tea and snacks every day. My children loved tea time.
There are several tea houses close to my home and a Tea Festival in Boulder. Fort Collins/Loveland is a bit of a foodie area. We are famous for breweries (Fat Tire is one brand).
Rocky Mountain National Park is 40 minutes away.
Our climate is semi-arid with LOTS OF SUN AT 5000 feet. (Heavy Winter snows start in higher elevations). Lived my until 2010 in Northern California.
I am very involved in my local Greek Orthodox Church. Recently I ignited a group for racial reconciliation.
I suffer from Migraines and Light sensitivity.
My family is Bi-racial (African-American, Scots) and Bi-cultural.
I’ve worked at a Winery, was a computer tech, been Athlete and Coach, Vista Volunteer. Love healthy food! Love travel and have been to Scotland, Italy, Greece, Turkey, Malta, Peru, Croatia, Canada, Mexico, Hawaii, Alaska.
Loveland, Colorado
Mmm, you’re making me hungry.
hmm, never would have thought of putting raw tea leaves on my food.
you are a chef Bonnie!!!
Sounds delicious!
You grind it into a powder, the smoker keeps the leaves from burning because there’s a little moisture.
Ohhhhh yummmmmmm.