Earl Grey tea, it’s like drinking massaging oil

Well well well, Matcha latte made in a chocolate velvetiser, if you enjoy #matchalatte then this will not disappoint 👌🏻👌🏻👌🏻

Tangerine Pu Erh, the leaves are aged for three years then pressed into the skin of a tangerine ( the top is cut off and the flesh removed, tea is pressed) and then left for another year to dry and intensify. A smooth and earthy tea, distinct Pu Erh flavour with a gentle citrus finish.

Glenburn Darjeeling Moonshine Tea (2023 Harvest). This rare small batch white tea is grown on the foothills of the Himalayas. Golden in colour with a floral & citrus fruit flavour.

Nice little Christmas tea sample this evening, Black tea, apple, cinnamon, coriander, orange peel, pink peppercorns and cloves. A mulled tea I suppose, a bit like Masala Chai, delicious.

The Yixing teapot was the first vessel designed specifically for brewing tea during the Ming dynasty . Each pot should be used for one kind of tea only as the teapot absorbs the teas flavour during brewing and after long usage retains that flavour. This pot my first will be used for oolongs 🍃🍃

Gyokuro is a shade grown green tea and is considered rare even in Japan and was once reserved for the emperor. It has similarities to Sencha in taste and production but it is kept in shade for at least 20 days before harvest increasing caffeine and theanine which gives it a sweet and Unami flavour

Wagu brisket, Pommes Anna potato, parsnips purée & shiitake mushrooms. The Brisket was sous vide for 36 hours @ 50c and finished with a reverse sear, unfortunately even 36 hours didn’t get it as tender as I would’ve liked, every day a learning day, still banging through 🍽️

Japanese Genmaicha. A mixture of Sencha green tea and roasted brown rice. Roasted brown rice gives this earthy tea a nutty sweet flavour that I found a resemblance to popcorn, brewed at 75c for 3 minutes it has a light golden yellow colour with a light refreshing taste.

It’s beautiful to watch the flow of an idea as it diverges over centuries of cultural exchange and interaction

Tie Guan Yin, Chinese Oolong also known as Iron Goddess of Mercy or Iron Buddha. This has a light floral aroma and creamy texture with a golden colour. It’s brewed at 100c for around 1-3 minutes ( 2 is just right for me) and can take multiple seeps releasing its flavour as the leaves unravel.🍃🍃

Matcha like all green tea comes from the Camellia sinensis plant, however it’s grown differently and has a unique nutrient profile. Farmers shade the plants used for matcha for most of the growth period. This lack of direct sunlight increases amino acids and gives a greener colour.