While shooting yesterday, this is what I had, and how it tasted:
Daintree Black, to which I added sage and thyme: Gloriously savoury, wonderful with roast meats. (try Nilgiri or PNG Wahgu Valley if you’re not in Australia)
China Green Jasmine with Pinapple Sage and Lavender – my “go to sleep” tea, wonderfully floral and fresh.
Moroccan Mint with fresh mint; Ok, no real surpise there!
Pai Mu Tan with Rose Petals and Passionfruit Herb – absolutely stunning to look at, taste or smell. Fruity and sooo fine.
I am now editing the video, whoch I’ll post later today. I am drooling as I do it. I might take a break to collect some rose petals and passionfruit herb.
Preparation
195 °F / 90 °C
4 min, 0 sec
