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“I am finishing my China Keemun sample from Zen Tea this morning along with a cherry vanilla bagel from Panera – the ones shaped like a ribbon for breast cancer awareness month. Since I had breast...” Read full tasting note
“Upping the rating on this one a little because it’s pretty tasty. First cup of the morning – a full day ahead of me. Working from home as i’m STILL SICK blech but I have a new computer on the way...” Read full tasting note
“I’m so whiny today. K’s off in top-secret meetings all week where they take his phone so he hasn’t even bothered to bring it AND he’s away from the office so no email AND he took the car and I’m...” Read full tasting note
“This tea is a regular but I ran out about 2 months ago and just restocked on it now. When I opened my order today (in a frantic fashion as usual), I fetched it out quickly cause I wanted it...” Read full tasting note
Developed in the late 19th century, Keemun is the most popular and regarded by many as China’s finest black tea. It has a reddish brown color with slight spiciness and silky sweetness. This tea makes for an enjoyable, mellow cup, rich with notes of cocoa and dried plum.
Price: $12 / 100g
Company description not available.
There is something about having fried eggs with the yellow part still runny on top of a bed of ridiculously crispy potatoes dosed with salt, pepper, & garlic granules. There is just nothing like it. Every bite is a mix of crisp, dense, & rich awesomeness. It is comfort food, to the max.
I drank this Keemun along side brekky, an offering from our TeaFairy. It is rich with the taste of brown sugar, light smoke, & a hint of the rich taste of canned condensed milk.
Mmmm eggs on potato. I also LOVE a runny egg on rice. Soooo good
I don’t eat potatoes often, I’m pretty sure they make my feet hurt, but I’m eating them twice today. The 2nd time will be homemade super crunchy french fries alongside a grilled pork steak. Tony & I eat like royalty on the the weekends! :)
Oh pork chops! YUM!
Runny-yolked eggs with fried potatoes: YUM!
I agree: salt is key. ;-)