Bio
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
Location
Collingswood, NJ
Website
http://jackiemania.wordpress....
I could go for some gouda right now…Or any cheese, really
When you have some, try it with a slightly smoky tea! Yowsa – I’m still thinking about how good that was!
I find that most teatimes are improved by the addition of cheese, no matter what kind of tea I am drinking but especially the heartier ones, as you say! I LOVE cheese! The daughters love it because they say when they cheese with their tea it makes the tea taste even sweeter. I concur!