Brewing

Want to know more about Oolong tea, that most complex and satisfying of teas?
Join us this Saturday October 17th, from 1 to 3 PM.

5 Industry Rd. Suite 2 C

South Portland, Maine 04106

We’ll get acquainted with the growing regions, how they are made, and the endless varieties available. Then we’ll taste some of the most exquisite teas around and enjoy a light snack.
Cost: $5.00 per person(applied to any purchase of $10.00 or more on day of class.)
Call or e-mail to reserve your spot. Space is limited.

761-8041 or nellie@maine.rr.com

Now that schedules have settled down a bit, here are our new fall hours, effective immediately:

Thursdays:      1 to 6 PM

Fridays:           10 AM to 5 PM

Saturdays:        9 AM to 1 PM

Other times by apointment. It’s a good idea to call ahead in case there has been a change due to a special event.

About the spice…yesterday I had this gorgeous juicy tomato and some wonderful mozzarella cheese on hand, so decided to have them for lunch. I had some basil, which was great, and I had some lovely Maine sea salt. So, the makings for a beautiful salad for my lunch were at my fingertips. But, I LOVE pepper, and I didn’t have any at the shop. I then realized that my new chai blend has a nice peppery tone to it and decided to try it on my salad. I sprinkled some of the dry tea blend over the tomatoes and cheese, cut into them with a little piece of basil, and…heavenly! The combination of tea with spices…cinnamon, nutmeg, coriander, ginger, cardamom, and pepper was so enriching to this salad, setting the tastebuds into nirvana. I highly recommend experimenting with using tea and tea blends as seasonings. If you think a dry tea might taste good as an ingredient in a dish you’re making, it probably will. Use them as you would any spice or seasoning.  Bon Appetit!