…also excellent with brownies (and speaking of excellent, and brownies – Mark Bittman’s brownie recipe is divine! http://bitten.blogs.nytimes.com/2008/05/22/recipe-of-the-day-brownies/
This tea can do no wrong paired with any kind of sweet! The smoky vanilla suits so well. I want to talk to my tea shop and tell them they should change the name from French Breakfast to French Dessert!!!
I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.
I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.
My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes
Collingswood, NJ
Bookmark’d!
I love Mark Bittman’s cookbooks.