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Meeting Over Tea Online

Annelies ZijderveldAugust 18th, 2009 by Annelies Zijderveld
online-tea-community

The internet has changed our world in such profound ways that we can’t remember or envision a world without it. Through the outgrowth of peoples’ desires to connect and build community, we have whittled down this globe of ours into microcosms of interest. As a professed foodie, the opportunities to connect are endless.

On Chowhound or other foodie-related websites like Tasty Kitchen, I learn about new recipe combinations, restaurants and menu items in my area that otherwise (more…)

Tea is Hot at Aspen Food + Wine Classic

Annelies ZijderveldJuly 7th, 2009 by Annelies Zijderveld
foodandwineloungingonlawn

On June 18-21 foodies, chefs and those who love to imbibe descended upon the town of Aspen to participate in the Aspen Food + Wine Classic. Mighty Leaf served hot and iced tea at this year’s event to great response. During the festival, tea was the retreat or “pause” from all the wonderful cocktails being mixed on-site or glasses of wine being poured. We enjoyed sampling flights of hot tea and discussing the nuances of the flavor profile and aromas. (more…)

Legacy of the Tea Brick

Bliss DakeApril 20th, 2009 by Bliss Dake
horse-pu-erh

Steeping loose leaf tea in water has not always been the dominant method of tea preparation.  Prior to the Ming Dynasty (1368-1644) in ancient China, the tea brick, compressed tea made of  ground or whole tea leaves pressed into a block form using a mold, was one of the most popular forms of tea produced and consumed.  People also commonly used tea bricks as currency.  Today, the legacy of tea bricks lives on – you can find a variety of compressed black teas, green teas, pu-erh teas and more. (more…)

Memories of Fragrant Cups

Chef Vinita JacintoApril 6th, 2009 by Chef Vinita Jacinto
chai1

Since graduating from the Institute of Hotel Management, Culinary Arts & Applied Nutrition in Mumbai, India 27 years ago, I have nourished my life-long passion for food by serving as a culinary educator. I am currently a Chef Instructor of Principles of Contemporary Cuisine at California Culinary Academy in San Francisco where I have been a member of the faculty since 2005. While teaching hundreds of students how to develop healthy, delicious foods over the years, I have inevitably imparted upon them the tremendous cultural and culinary values of tea, which I hold so dear. (more…)