 |
| the unopened bud and upper leaves of a tea plant |
|
|
Why Teach About Tea?
Certified Tea Specialist, professional chef and educator Laurie Bell has seen a need for expanding the public’s awareness of the depth and diversity and sheer pleasure that can be derived from indulging in a freshly brewed cup of premium tea.
No wonder tea has been given a "bad rap" in this country. Too often we are served stale, flavorless teabags filled with tea dust (fannings), with water at less than optimum brewing temperature. Or tea drinkers are given a container with 16 to 24 ounces of water in it with one little teabag - not enough to properly brew the correct strength and flavor profile. We, as consumers, deserve better than that. Grocery store tea certainly has its place in everyday sipping, just like casual wines. But once you learn about teas from their many sources - the tea gardens from around the world - and savor their strengths, their nuances and their diversities, you will understand how vast and satisfying a true cup of tea can be.
These teas are not meant to be paired only with cucumber finger sandwiches and dry biscuits (although they can be). These teas are meant to be savored at all times of the day or evening, by themselves, with meals, or with a favorite savory or sweet snack. True tea awaits you. And you deserve it.
|
|