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They all get in Argentina, don't miss them!
By Laura Imaz
In this series I present you some ancient and traditional teas, which for their refinement and delicate balance of taste, have lasted through the times until they become classics.
One of the oldest and most delicate. Traditionally made from letting the strands of fresh green tea dry, with jasmine flowers, between rice papers. Today it is also made with essences and aromas. You will find it on loose strands, or in the form of balls, in this case it is called “Jasmine pearls”.
Cool and delicate, ideal for summer nights.
A very old blend of Japanese tea, made with sencha green tea leaves with roasted rice grains.
Let the tragic legend of the invention of this blend, not stop you from trying it... involves a hasty and attentive servant, named Genmai... and a moody samurai master and nervous katana (Find it and tell it)
The roasted and sweet taste of rice pororó combines perfectly with the bitter taste of sencha tea. Highly recommended for dinner.
Blend of black tea scented with bergamot essence.
Created in honor of Charles Gray, British Foreign Minister of the 19th century.
It is one of the most used in pastry, for perfuming baked preparations, due to its delicate and unmistakable citrus aroma. Biscuits and cookies with Earl gray, I assure you they are delicious.
Ideal for snack, with classic scons .
All are easily “achievable” in Argentina, in specialized shops or in food fairs.
If you see them, don't miss them.
Until the next infusion !
Publication Date: 13/04/2019
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