thank the bees, thank the chinese

there is a honey for every tea. i love raw honey, being immensely inspired from reading chalice, and i've loved loose leaf tea since shortly after graduating college. they go good together, like spice and chocolate, butter and baked goods, cheese and fruit (all of which tastes divine with honey). i have savannah to thank for introducing me to these two great things; the tea room on broughton street, and the savannah bee company.

summer solstice + sourwood honey
pomegranate pai mu tan + winter white honey
mirabelle + acacia honey
brin's cup + star thistle honey
golden buddha + sourwood honey
emperor's bride + tupelo honey
french verveine + star thistle honey
green rooibos with lavender + acacia honey

i mostly go for fruity and light, spicy and deep, aromatic and thirst quenching. but, mostly fruity. yum. the flavors of the honey add layers and undertones to the tea. i find it's good to match hues of tea and honey together; light hued tea + light golden honey, amber hued tea + deeper hued honey. this way the subtle flavors of one don't overwhelm the other. but, that doesn't mean you can't experiment, sometimes you get a feeling for which could be good pairings after awhile.

#1 rule, raw honey beats sugar any day, on anything
#2 rule of honey aficionados, never have less than two types of raw honey at hand. never. with all the small sizes it comes in, plus the fact that honey has a shelf life of infinity, shouldn't be a problem.

No comments:

Post a Comment