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Tea Leaves
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The next pair is inspired by my hometown of San Francisco, where I often searched for rare spices and teas in Chinatown. My Chinese tea collection begins with a dark chocolate truffle infused with Lapsang Souchong tea. Cultivated in the Wuyi mountain region in China, the tea leaves are dried over pinewood fires, which give the leaves a smoky, aromatic flavor."
Finding Lauro in the crowd, Celina echoed his description. With a smile tugging at her lips, she added, "You might find it reminiscent of
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― The Chocolatier
― The Chocolatier
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Tea first came to Japan in the sixth century by way of Japanese Buddhist monks, scholars, warriors, and merchants who traveled to China and brought back tea pressed into bricks. It was not until 1911, during the Song dynasty, that the Japanese Buddhist priest Eisai (also known as Yosai) carried home from China fine-quality tea seeds and the method for making matcha (powdered green tea). The tea seeds were cultivated on the grounds of several Kyoto temples and later in such areas as the Uji distr
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― Untangling My Chopsticks: A Culinary Sojourn in Kyoto
― Untangling My Chopsticks: A Culinary Sojourn in Kyoto