Most of you know my husband prefers to drink oolong, green, or white tea. He likes black but has always needed milk and sugar to enjoy it so he asks for tea that he likes plain to keep it simpler and healthier.
Then I showed him the article about black and puerh tea extracts having efficacy against corona type viruses in a lab setting, just because it was interesting. But he has been super cautious because he is essential personnel and helped oversee setting a quarantine facility for the military as well as a drive through Covid testing site and has to keep working. Two coworkers got sick and were tested but no results have come through. He had little contact with them and isn’t worried, but a nine day hospitalization with near fatal pneumonia years ago has left him cautious, so basically I make black and puerh tea constantly while he is home.
While I am glad he is drinking black tea sans additions now, a wonderful wonderful takeaway from this situation, I was getting the screaming Mimis for something OTHER THAN mild black. So for supper last night, I made this.
I have two sample packs of it, and I desperately hope they still sell this because it was amazing. We tried to order Chinese food just to support the little family at our local restaurant but they have closed for now to stay safer, so I made mushrooms, onions, and red bell peppers in a veggie and soy sauce stock with Asian noodles. Basically it was a veggie lomein. It was delish. I love mushrooms, though, so…
The baked flavor was there, but with food it seemed only mildly roasted. It might be different if it was paired with sweets or served alone. The floral aspect was somehow heightened and oh my goodness, it was silky smooth and easy to guzzle. The food wasn’t heavy but it was substantial in texture and flavor, and yet still the tea managed to shine through and take a starring role in the meal. Definitely a re-order.