drank An Ji Bai Cha by Tao Tea Leaf
1688 tasting notes

As with most sipdowns, there’s just one pinch more leaf than you really need for a full cup, but you dump it in anyway…in doing so, the mineral background referred to in the tea description really stands out. I keep thinking it tastes a little like a silver spoon.

Enjoying it with my feet up for an after-dinner gloat. Actually made a plausible facsimile of restaurant Chicken Balsamico without trashing the kitchen or sustaining major grease burns. Score (a rare) one for the kitchen incompetent. http://www.carinos.com/chefsblog/post/2009/09/24/Chicken-Balsamico-Carinos-Recipes-for-the-Home-Cook.aspx

Nicole

That sounds like a tasty dinner!

gmathis

Hard to believe that there isn’t any other seasoning on the meat except a little salt/pepper. The balsamic kind of carmelizes. Was yummy.

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Nicole

That sounds like a tasty dinner!

gmathis

Hard to believe that there isn’t any other seasoning on the meat except a little salt/pepper. The balsamic kind of carmelizes. Was yummy.

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Somebody asked me once when I became a tea junkie; I think it dates back to college when I needed caffeine for a 7 a.m. class but chose not to do coffee. My favorite teapot is a medium-sized Brown Betty given to me by my Mema; the painted flowers are chipping off, but the size and feel is perfect. I rejoice when I get a morning to brew a pot of loose tea starting with a kettle; not a bag and a hot pot.

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Southwest Missouri

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