Lovely! It’s almost… cider-y? Incredible.
I paired it with breakfast:
Combine fresh parsley, fresh basil, and green onions – chopped – to a few eggs and a splash of milk. Whisk together. Cook like scrambled eggs. Top with grated Widmer’s Brick Cheese.
Add a piece of smoked salmon (locally I buy from Sendik’s) on the side. Enjoy :)
I’m a foodie. I’ve worked in tea professionally, and the obsession never left. I’ve also worked at a wine bar (with cheese, truffles & charcuterie) and a teahouse/restaurant (with excellent artisan pairing dishes) on the side.
So I’ve done a lot of tasting… and you’ll notice I bring up food pairing a lot!
I’m all about sharing recipes and recommendations, so please feel free to throw any of yours my way, and should you ask I’ll be happy to do the same. I’m also old school with my brewing methods – so if you have any questions of brewing or artisan teaware, feel free to ask.
Activities:
Drinking artisan tea, indulging in an entire bottle of wine, savouring microbrewed beer, making everything from scratch, putting cheese on/with everything like a true Wisconsinite, spending months’ worth of paychecks on Amazon, and flipping through and smelling the pages of books I surely won’t get to for another 8-10 years.
Milwaukee, WI
