A pastry with one’s morning latte seems de rigueur in modern coffeehouse culture, much like the after-dinner espresso at fine restaurants. But what about an Earl Grey and a croissant, or even a post-meal jasmine tea with chocolate pots de crème? This feature dives into the history of everyday high tea and offers practical tips for pairing tea and food in modern life. Read more at Fresh Cup Magazine.
My Adventures in Niche Markets from Ikebana to Gong Fu Cha