Six-month-old rooibos kombu tofu misozuke: whoof that was strong! I think at this stage it should be called “sake camembert”. You have to dig deep (let the cheese linger on the tongue for 5 seconds) to taste the rooibos kombu(*),…
After I fried my leftover bouquet peach gyoza, it was time for another food-tea pairing trial. Just last week I bought a couple of ounces of Jun Shan yellow tea (Jun Shan yinzhen 君山銀針) from the Golden Tea Shop for…
It belongs to the herbal tea section: a type of red fruit dried to the size of the eraser at the end of an HB pencil, but skinnier and wrinklier. I’ve had dried goji berries before at a Chinese herbal…