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By Lainie Petersen Imperial Formosa Oolong by Golden Moon boasts a beautiful dry leaf of various colors: Red, light brown, dark brown, and a bit of silvery tip. The nose is gorgeous too, at once sweet, nutty and spicy. By Lainie Petersen My tolerance for flavored oolongs is limited, even more so for bagged oolongs, but I admire the creativity of some tea companies. Stash took some Wuyi oolong dust and fannings, flavored it with coconut, mango orange peel and pineapple to create a tasty, inexpensive tropical tea. If you like fruit-flavored teas with a bit of substance, Wuyi Coconut Mango ought to do the trick. By Lainie Petersen There is something about hot peaches that puts me into orbit. I actually am not a fruit eater, but I can’t resist a properly cooked peach. In fact, one of the best meals I ever had was a salad plate composed of artisan cheeses, fresh greens, and grilled doughnut peaches. By A.C. Cargill Looking for an Oolong that you can enjoy daily, that will stand up to multiple steepings and still be wonderful? Give this one a try. As Oolongs go, this one ranks midway By A.C. Cargill By William I. Lengeman III By A.C. Cargill Water temperature: 212° F By A.C. Cargill It’s the long , cold days of winter where I live, and tea is something I drink for taste, but also for warmth & alertness. But in my former days of more-coffee-drinking-than-tea-drinking, I was hooked on the caffeine levels in coffee vs. tea. By William I. Lengeman III |
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