Foot and Fire

The secret to the milk tea is actually the cardamom seeds which has to be pounded first inorder to bring out its aroma. Of course, a fine black tea is the soul of it. Milk is another story for me as I seldom use it and as little as possible.So for my Mik Tea, I use: Cardamom seeds Loose Black Tea (preferably Indian origin) Evaporated milk Mascuvado sugar Boil water. Add the black tea and the pounded cardamom seeds. Bring to constant boil until desired tea strength. Strain.  Add milk to the tea and mascuvado sugar. The caramel and organic smel of mascuvado adds a layer of pleasant taste to the tea milk. Serve warm and refrigerate the remaining to be served cold.  *** If you are tired of your usual hot teabag, infuse your fridge water with a bag or two of teas and you will love it too. Add lemon, or simply honey to taste. But I like mine as is.  If you are so concerned with the caffeine content of teas, try looking rooibois as it tastes like black te...

My Darling Darjeeling (The harvest of your varieties) By Gerlie M. Uy I was wrong. Accept my apology, my Camellia Senensis, for treating you like you are nothing special. When we were in India, you are Darjeeling, my no ordinary darling. The first time I had you there, it was after the spring rains, and you offered me your gentleness, lightness and mildness. I had that first flush of blush on you in Mid-March. And then you declared that I can have you in April, but I chose to wait until June. My second flush of blush with you in June rewarded me with your amber appearance, full-bodied embrace and muscatel-tasting kisses. Then came the monsoons, the lowest time of your life, but you chose not to deprive me of you. You would pay me back comes autumn, you promised. My autumnal flush of blush for you gifted me with your fuller darker body and delicate touches, all laced with kisses made of less spicy tones. My Camellia Senensi...