![]() ![]() ![]() And trust me, I have tasted a lot of tea. Easily the best I had tried until then or, if I’m honest, the best I have ever tasted since. Even ten years later, I can still recall the bright, fresh taste and slightly floral aroma of that cup of tea. And at this early point in the year, I was there at exactly the right moment to walk through the fields as the sun rose and watch diminutive women expertly plucking two leaves and a bud that would be needed to make the first flush release, a drink so fine that it is often referred to as “the champagne of teas.”īack at our guesthouse, I was able to try a pot of tea made with the leaves that had been picked the same fields the morning before. ![]() The Goomtee Estate is well known for the quality of its teas. In February 2008, I found myself staying at a famous tea plantation in the hills of Darjeeling, India. Hi Everybody and welcome to the latest episode of EAT MY GLOBE: Things You Didn’t Know You Didn’t Know About Food.Īnd, in this week’s episode, we are going to talk about a subject that, as an Englishman, is very near and dear to my heart: Tea. THE AGONY OF THE LEAVES: THE HISTORY OF TEA
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