Wednesday, July 18, 2007
Time to cool down, tea people.
The Los Angeles Times recently dug up a 2004 article from their archives. The topic - appropriately enough, given the season - is tea ices. Staff writer Donna Deane has put together a selection of "recipes for beautifully aromatic ices and granitas using Lapsang souchong, Earl Gray, jasmine, plum oolong, genmai cha and other teas."
I was able to access the article with no problem, but the Los Angeles Times may require that you register or pay for content after a certain period of time. Here's the link.
DEAN & DELUCA .SALE
The Icon of the American Epicurean Experience
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