All in Pairings
A version of the famed Bloody Mary sans booze but with a tea twist. Cheers!
My tasting notes of a very unique and intriguing tea, Ceylon Uva with Camellia Sinensis Flowers.
My Japanese tea journey of discovery took me to the narrow, winding streets of Setagaya ward in Tokyo to what has been dubbed “the world’s first hand-drip green tea shop”, Tokyo Saryo.
Last December, my tea travels took me to Japan. In Tokyo, I finally explored the amazing variety of Japanese tea. In this post, I’ll tell you more about the Sakurai tea experience. If you’re doing only one tea thing in Tokyo, let it be that.
Have you ever heard the quote “where there’s tea, there’s hope”? I took the liberty of rewriting that into “where there’s excellent tea, there’s the tea squirrel” because wherever you can find top notch tea, you can be sure that place is on my radar and you might find me there to enjoy it. So naturally I had to visit Oyatsuya, a pop-up Japanese dessert and snack tasting with tea pairings in the Mission neighborhood of San Francisco.
I don’t know very much about Sweden, the only thing I know is that their pastries are my new obsession. One kind in particular, Swedish cinnamon knots, also known as kanelbullar. In Sweden sweet treats are a very important part of fika, the Swedish coffee break, which is more of a lifestyle, actually and alternatively can include tea too! Join me on the blog as I pair these delicious pastries with 4 different teas!
You can’t see me but I’m doing a little happy dance over here, because my trip to Japan is fast approaching!! I’ve never been to Japan in the wintertime and I’m super excited to visit again one of my favorite countries in the world. Cold weather means hot tea and comforting dishes and I will definitely be on the lookout for the best ochazuke, a Japanese tea and rice soup, basically the epitome of comfort food (but healthy). Usually, genmaicha and hojicha are the teas of choice but sencha and matcha can also be used. Today I’m testing out a recipe from Bon Appetit magazine.
I love the fall for two reasons. The light, which is a photographer’s dream, and the produce. Dates, passion fruit, chestnuts and quince … I mean, have you ever tried fresh Californian dates? I’m obsessed. My recent trip to Madrid, Spain inspired this combination of quince and cheese on sourdough (which is all the rage there thanks to great artisan bakeries, I felt very at home). In Spain membrillo (quince paste) is a popular accompaniment for Manchego sheep milk cheese. I didn’t have Manchego on hand but Pecorino, Italian sheep milk cheese. The sharpness of the cheese goes really well with the sweetness and tartness of quince. I added a strip-style oolong from Korea to the mix (because... I’m the Tea Squirrel, remember?). Its pronounced roasted, slightly smoky but still buttery notes are a great addition to this savory tartine. Fall cravings? Satisfied! Oh, I almost forgot! Scroll down to catch a glimpse of my new tea pet.
The original recipe for matcha poached eggs is attributed to the author of the cookbook The Breakaway Cook and founder of Breakaway Matcha, Eric Gower. I came across it after falling down an internet rabbit hole and being the curious squirrel that I am, I had to try it out and see what all the hype is about.
I love infusing tea in savory dishes and the flavor combination of ripe puerh and mushrooms is a no-brainer. Earthy, woodsy and deep, bold, savory notes work perfectly together. Does this remind you of fall? While the rest of the northern hemisphere is enjoying the last weeks of summer, here in San Francisco we can’t wait for Fogust (fog+August) and its gray skies and chilly temperatures to be over. The good news is, from September on, we will have our fair share of summer too! Yay! So let me snuggle up with these delicious Korean steamed eggs while I bid adieu to Fogust and get ready for San Francisco summer!
Have you ever noticed that it’s almost impossible to get an unsweetened (or even lightly sweetened) chai latte in coffee shops, tea shops, cafes or bakeries? Chai lattes are almost always made from a chai concentrate, a fancy name for chai flavored syrup, which means you can’t have an unsweetened chai latte. I don’t enjoy sweetened drinks and this is one of those things that I find extremely frustrating, second only to fine dining restaurants serving awful tea. I understand that most establishments have constraints in the preparation of drinks, but there must be a solution. I was craving a good unsweetened iced chai tea latte and my only option was to make it myself from scratch.
While tasting a 2018 Yiwu raw puer by Bitterleaf, I practiced my macro photography skills (I have a new lens, yay!) and mindfulness with some gorgeous sea shells I found along the coast on a beautiful beach in Mendocino, California.
Two Nepali white teas, spring and summer harvest, side by side.
Let’s discover Korean green teas. Join the Tea Squirrel for a Korean tea primer and tasting comparison of Se jak and Woo jeon.
Happy National Iced Tea Month! I’m celebrating with my new favorite iced tea recipe, you don’t want to miss it! Right this way —>
Last Saturday I attended the grand opening of Stonemill Matcha Cafe, the newest addition to the San Francisco tea scene. Keep reading if you’re curious about my first impressions and pictures. Right this way —>
Tea is an incredibly versatile beverage. Have you ever tried sipping tea while savoring high-quality chocolate? If the answer is no, you’re missing out on a unique sensory experience. Tasting tea and chocolate together can help amp up both of their delightful nuances. And because we all secretly need an excuse to eat more chocolate, this looks like a perfectly acceptable one, and it’s virtually guilt-free, because, after all, it’s also a tea tasting.
Darjeeling and Assam are the most renowned tea producing regions in India, but they are not the only ones. The tea I’m tasting today comes from the Nilgiris or Blue Mountains in the state of Tamil Nadu, in Southern India. According to the Indian tea association, Nilgiri tea accounts for about 10% of the total tea production of India.