Food, food culture, food as culture and the cultures that grow our food

Sugar and tea

April 16, 2006

A smokey lapsang souchong, my favourite afternoon tea, served with plain and saffron flavoured sugar crystals from a Persian supermarket in Amsterdam.

Growing up in my family, sugar was called white death. Until recently I didn’t have much of a taste for sweets or sweetend things. Even one year ago, in the throes of low glycaemic cooking experiments, I never would have added sugar to my tea let alone, tea to my sugar.

But these sugars are so pretty, and the crystals flavoured with saffron are aromatic, combining nicely with smoke and bergamot, that everyone who sips tea flavoured in this way just closes their eyes in pleasure.

debra at 14:59 | | post to

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