Since transitioning to a more plant-based diet, one of the most difficult animal products to give up is milk. English style tea is a daily ritual and one I’d rather not give up.
By itself, soy milk is a great milk alternative. It has a mild, nutty flavor and a nutritional profile similar to dairy milk. But how does it pair with tea?
Stuck inside indefinitely because of the COVID-19 pandemic, it’s a good idea to stock up on essentials. The great toilet paper rush of 2020 may have passed me by, but I still have my choice of teas to get me through these strange times. Any excuse to try a new tea is a good one, so I ordered a 216-count box of Red Rose Orange Pekoe tea from Amazon.
I met an old friend for taco Tuesday at a local Mexican restaurant. The conversation meandered from life in general to corporate America to politics with a few detours along the way. When he handed me two warm, slightly crumpled but sealed bags of Genmai-cha from his pocket, the conversation turned to tea.
Canadians have been drinking Tetley Orange Pekoe tea (or a version of it) and the ever popular alternative, Red Rose Orange Pekoe, since time immemorial. This hearty tea (packaged in India) has been harder find in the United States but is now available through Tetley’s website.
This, my first journey into matcha tea — Japanese green tea leaves that are ground into powder — was a bust. I’m not exactly sure where I went wrong, but I have some ideas. It began a few weeks ago when I ordered a relatively inexpensive matcha tea set from Amazon.com. Was that my first mistake? No, I don’t think so.
